Who doesn’t love strawberries? I am very blessed that I grew up living so close Salinas, CA which is better known as the “salad bowl capital of the world.” Fresh produce has always been a staple in my diet and now that I live in Tampa, I am equally fortunate to live only 30 minutes from the strawberry producing mecca that is Plant City. Last week I stopped by my favorite local produce shop, South Tampa Fresh Market, and purchased a few baskets of gorgeous strawberries. Almost too beautiful to eat, I have been enjoying them so much that I have gone back three times to purchase more.
My list of Arkansas based recipes has grown tremendously and I do not know when I will be ready to leave this delicious state. I found a recipe for strawberry shortcake on the site, Taste Arkansas, and when I saw it was made with biscuits, I just knew I had to make it. This girl has been OBSESSED with biscuits ever since I went to Biscuit Bitch in Seattle. I will be revisiting them down the road when I get to Washington on my food tour, but if you are ever in the Emerald City….go there! Speaking of which, can I just say that I feel like a busted can of biscuits after all the cooking and eating I have been doing lately? Hey, it is worth it.
Ok, so let’s get back to this sweet dessert that is the perfect ending for an evening meal on your back patio. There will be no cans of biscuits used in this recipe as you will be making them with none other than Bisquick. My kids enjoyed this version of strawberry shortcake so much that they have been begging for me to make it again. You can also do different versions of this with other seasonal fruits such as blackberries or raspberries. These biscuits are so much better than the store bought kind in a can that you will want to starting serving them on a regular basis. I am already planning on making a biscuit ham Benedict on Sunday for brunch. The possibilities are endless.
I hope you enjoy this recipe as much as I do and I would love to hear your feedback.
- 1 quart strawberries, roughly chopped
- 3-1/2 Tablespoons stevia sweetener
- 2-1/3 cups original Bisquick mix
- ½ cup milk
- 4 tablespoons sugar
- 3 tablespoons butter, melted
- whipped topping, for serving
- Heat oven to 425 degrees. In a large bowl, mix strawberries and stevia sweetener. Cover and refrigerate.
- In medium bowl, combine Bisquick, milk, sugar and butter until soft dough forms. On ungreased cookie sheet, drop spoonfuls of dough enough to make 6 shortcakes. Bake 10 to 12 minutes or until golden brown.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
- **I did not use Stevia sweetener for my strawberries because they were sweet enough.