When you are ready to savor a delicious strawberry shortcake but don't have a whole afternoon to prepare, try this super simple recipe. With the help of an all-purpose baking mix you can be enjoying these home-baked goodies is no time flat! Adding mini chocolate chips takes these sweets to a whole new level. Bake and enjoy!
- 1 Package (16 ounces) Driscoll's Strawberries, hulled
- 2 1/2 Cups all-purpose baking mix (like Bisquick)
- 1/2 Cup mini semi-sweet chocolate chips
- 2/3 Cup buttermilk
- 1/4 Cup unsalted butter, melted
- 1/4 cup plus 2 tablespoons sugar, divided
- aerosol whipped cream
Cut each strawberry into quarters. Toss half of strawberries with 2 tablespoons sugar. Set aside.
Preheat oven to 425°F. In a large bowl, stir together all-purpose baking mix, chocolate chips, 1/4 cup sugar, buttermilk, and butter until evenly blended. Using a 1/3 cup measure, scoop 6 shortcakes onto ungreased baking sheet and bake about 15 minutes or until golden brown. Transfer to wire rack to cool completely.
To serve, combine sugared strawberries and plain strawberries. Cut shortcakes crosswise in half. Reserve 6 large strawberry pieces for garnish. Spray bottom cake layers with whipped cream and cover with strawberry mixture. Replace top cake layers and garnish with dollops of whipped cream and reserved strawberry pieces.
If you would like to make your own baking mix, whisk together the following 4 ingredients and substitute for the 2 1/2 cups all-purpose baking mix. Prepare recipe as is stated above. Use 1/3 cup scoop and loosely shape dough into biscuits with hands (this mixture is more firm than when using the all-purpose baking mix).
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
If you would like to make homemade whipped cream, use the recipe below.
1 1/2 cups heavy cream
1/2 teaspoon vanilla extract
3 tablespoons sugar
Combine heavy cream and vanilla extract in a mixing bowl and beat with an electric mixer on high until soft peaks form. Gradually add sugar while beating just until stiff peaks form. Keep refrigerated until ready to use.
For more Strawberry Shortcake recipes, click here!