Whenever I think of Strawberry Shortcake, I think of the biscuit or scone type, not the sponge cake little cups that you can get at the grocery store.
Strawberries have been around for more than 2000 years, and there are records that show that ancient Rome, enjoyed them.
Shortcake has been around, at least since Shakespeare, it was even mentioned in his play "The Merry Wives of Windsor". But, putting strawberries and shortcake together seems to be more of a United States tradition. Go USA!
As with many classic dishes, when the timing is right, the dish becomes a national favorite, and this one definitely is just that! The only thing that I did to "spice" it up a bit (get it?) was to add a touch of cinnamon, because we all love it!
I tend to use the Bisquick recipe for the biscuits, it's quick, easy, and the family all love them. But, if you'd rather bake your own from scratch...go for it!
1 qt. (4 cups) strawberries
1/4 cup sugar
dash of cinnamon
Wash and hull strawberries, then slice into quarters or slices (your preference). Add sugar and cinnamon; stir and cover. Let stand while you make the biscuits.
2 1/3 cups Bisquick (Original)
1/2 cup milk (I use Half and Half)
3 Tbsp. sugar
3 Tbsp. butter, melted
Preheat oven to 425'F.
In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the melted butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 10 to 12 minutes or until golden brown.
Split warm shortcakes; spread a little butter on the bottom half; drop a spoonful of your favorite whipped cream over the butter, then a scoop of strawberries. Add the top half of the biscuit, and top with strawberries and more whipped cream.
Only God can give us the greatest gift of all. "For the wages of sin is death; but the gift of God is eternal life through Jesus Christ our Lord." -Romans 6:23