Comfort food- Old fashioned Strawberry Shortcake

3 Mar

We just moved halfway across the country, and I feel like I haven’t done anything but pack, unpack, clean, and organize. All the hard work has paid off though, and we are finally settling into our new home- which required a very expensive trip to the grocery store to stock up the kitchen. We are really, really, tired of eating out. I’m just really tired. So as badly as I have wanted to get back to baking and crafting and all the Becky-Home-Ec-y stuff I love, tonight’s dessert needed to just be simple.

To me the little spongecakes you buy from the supermarket are good, but they don’t stand up to the texture and density of a homemade shortcake. And they are way overpriced for what you get. I personally love this recipe not only because it’s what my mom made, but it uses Bisquick- which cuts out some of the time needed to measure out and mix dry ingredients. This recipe used to be on the box has disappeared, thank goodness for the internet.

2 1/3 c. Bisquick

3 tbsp. sugar

3 tbsp. melted butter

1/2 c. milk

Mix it together, and press evenly into a 8×8 pan

Bake at 400° for 15-20 minutes

While that is baking up, rinse and slice up a bowl of strawberries. 2 pints from the store ends up being about 2 cups sliced. Add about 1/4c or so of sugar and toss. Cover and place in the fridge. The sugar helps draw out some of the juices from the berries, and you will want lots of juice for your shortcake.

When your shortcake is ever so slightly golden brown on top, take it out of the oven and allow it to cool down some. You could take it one step further and make some fresh whipped cream, but my kitchen is not yet organized to the point where I can find the whisk for my mixer. Fail. Good thing the quick mart down the road had some of the canned kind.

And there you have it. Super easy and super yummy dessert. My favorite dessert actually, kind of perfect.

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