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Friday, June 13, 2014

Strawberry Shortcake

Made using a biscuit mix batter that's
topped with fresh sweetened strawberries
and covered with fresh whipped cream.
This was my Grandmother's recipe and was
printed on the side of the baking mix box.

1 tablespoon vegetable shortening
2 1/4 cups baking mix
1 cup milk
24 fresh strawberries
1/2 cup white sugar
1 pint whipping cream
1 teaspoon vanilla
2 tablespoons sugar

Grease a 9x14" glass baking dish.
Preheat oven to 400 degrees F.
Remove stem from strawberries and slice
the berries into a bowl with white sugar.
In a mixing bowl combine the baking mix
with the milk to create a thick batter.
Pour batter into prepared baking dish
and bake for about 15 minutes until done.
I use a butter knife inserted in the center
to check if the cake is done enough.
Remove cake to cool completely and then
arrange sliced strawberries on top of cake
and pour all of the strawberry juice all
over the top of the cake and spread whipped
whipped cream allover the top of the cake.
Refrigerate cake overnight before serving.

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