Strawberry Shortcakes
Short on prep time; long on pleasure
a quick bake of 10-12 minutes
a quick macerating of berries
a quick whip of cream
a slow spoon through luscious layers
a slow savor of flavorful textures
a slow 'mmm'
Remove the stems from 2 pints of strawberries. Slice thinly (1/4" to 1/8"). Put into a bowl with 1/4 to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with). Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).Stir occasionally. After the strawberries have been sitting for 20 minutes or so, remove half the strawberries to another bowl and coarsely mash them.
Heat oven to 425°F. Stir 2 1/3 cups Bisquick baking mix, 3 Tbsp melted butter, 1/2 cup milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown. Makes 6 biscuits. Split in half. Whip 1 cup chilled heavy cream, with 1/2 tsp vanilla and 2 Tbs. powdered sugar. Spoon the mashed berries with their juice over the biscuit bottom, spread the whipped cream on top of the berries, then arrange the berry halves on top of the cream Set the other shortcake half on top. Sprinkle more powdered sugar lightly over the top. Serve immediately. Mmm...
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