Springtime Strawberry Shortcake Recipe

Springtime Strawberry Shortcake Recipe

Shortcake

• 2 c biscuit mix (I use Pioneer)
• 1/2 to 3/4 c sugar (I use less)
• 1 c milk
• 1 t vanilla

1. Preheat oven to 350. 
2. Mix batter together to get a soft sticky dough. 
3. Spray the cookie sheet with Pam. 
4. Form balls of dough (very sticky) and place them on the cookie sheet. 
5. Bake for about 8-9 minutes until light brown on top.

• 1 pt strawberries, hulled and sliced
• Sugar

1. Cut up strawberries in a bowl. 
2.  Sprinkle with sugar on top. 
3.  Stir the sugar around. 
4.  Mash with a potato masher, breaking up the big chunks. 
5. Let it sit for an hour or two to get the juices running. I usually keep mine on the kitchen counter.

How To Prepare Strawberries For Shortcake

Wash the strawberries thoroughly.

Rinse the strawberries gently under cold water to remove any dirt or pesticides from them. You should avoid soaking them, as strawberries are porous and can absorb water, making them soggy and not as nice for this recipe.

Hull the strawberries.

Use a paring knife or a strawberry huller to remove the green leafy top and the white stem. This helps to make the strawberries easier to eat and enhances the flavor in the strawberry shortcake.

Slice the strawberries.

Slice the strawberries into even pieces to ensure uniform texture throughout your delicious cake. You can slice them into halves, quarters, or thin slices, depending on your preference and the look you want for the shortcake.

How To Make Strawberry Shortcake Sauce

Use fresh, ripe strawberries.

For the best flavor, start with nice fresh, ripe strawberries. Their natural sweetness will come through in the sauce, making sure you don't need too much added sugar.

Cook the strawberries with sugar.

In a saucepan, combine your chopped strawberries with a little sugar and heat them over medium-low heat. This will help release the natural juices and create a thicker, syrupy consistency. Stir occasionally to stop it from burning.

Add some lemon juice.

A squeeze of fresh lemon juice adds a really nice subtle tartness that balances the sweetness of the strawberries. It also completely kicks the overall flavor of the sauce up a notch.

Mash the strawberries for texture.

For a chunkier sauce, mash some of the strawberries with a fork or potato masher while cooking. This creates a more textured sauce that pairs beautifully with the soft shortcake.

Simmer until thickened.