I have a feeling these didn’t turn out as picturesque as they should have but, boy, were they delicious! In fact, it’s been a while since I made them. I seriously need to make some more soon!
My “cake” part came out very biscuit-y. I used Stevia in place of sugar – I don’t think that would have anything to do with it. The Stevia I use is suppose to bake cup-for-cup like sugar.
Regardless, they were delicious. I served them at a birthday dinner and there were no complaints!
Sweet, Simple, Strawberry Shortcakes:
1 quart strawberries, sliced
1/4 cup + 3 Tbsp sugar or Stevia
2 1/3 cups baking mix (like Bisquik)
1/2 cup milk
3 tablespoons butter melted
whipped cream to top (I use Redi-Whip in the can)
Preheat oven to 425 degrees F
Mix strawberries and 1/4 cup sugar (or Stevia) (mash the strawberries ever so slightly as you mix to get some juices out); set aside.
Mix baking mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
Bake 10-12 minutes.
Split shortcakes and fill with strawberries and whipped cream. Put tops on and top with more strawberries and whipped cream.
And you can serve strawberries and whipped cream on the side.
I really like strawberries and whipped cream.
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