I love Strawberry Shortcake. I'm' not talking about the angel food cake version, or the blasphemous pastries you will find at the grocery store full of sticky syrup. No, what I love are the tiny sweet biscuit shortcakes like my grandmother used to make. Over Memorial Day weekend I really wanted to make them, but also didn't have a lot of time to use a "from scratch" recipe, and besides that...who has time to go to the store and get all the ingredients during a holiday weekend?! Instead, I decided I would use things I have on hand in my kitchen. I played around with pancake mix as a base and loved the results of the recipe. I hope you enjoy them as well!
- 4 cups fresh sliced strawberries
- 2/3 cups sugar
- 2 1/4 cups buttermilk pancake mix (I used Krusteaz because it's what I had on hand, but you could use any brand).
- 2 tablespoons cold butter, sliced
- 2 tablespoons Crisco
- 1/2 cup milk
- 1 teaspoon vanilla extract
- Whipped Cream
- Preheat oven to 400 degrees Fahrenheit.
- Combine strawberries and 1/3 cup sugar in a medium bowl. Set aside so that juice develops. I substituted Splenda for sugar here because I prefer it!
- Coat a cookie sheet with non-stick spray
- Combine pancake mix with remaining 1/3 cup sugar. Cut in butter and shortening until thoroughly blended.
- Stir in the milk and vanilla until well blended. Your batter will be stiff.
- "Dallop" batter into biscuit shaped circles on cookie sheet.
- Bake in preheated oven for 22 to 25 minutes. Allow to cool and fill with strawberries and whipped cream.
This post is linked with What's Cookin' Wednesday at Buns in My Oven!