Thursday, June 3, 2010

Strawberry Shortcakes

This is not my picture. I found it through Google. I forgot to take a picture of my shortcakes and by the time I did remember, they were all gone. This seems to be happening more and more. I'm sorry. I'll try to remember to snap before I savor.

Anyhoo, I have a secret to share with you. For years I've been making shortcakes from scratch - cutting in the butter, baking in the oven, all that wonderful baking goodness. But I recently went over to a friend's place and she made shortcakes using Bisquick. Yep, the same Bisquick that comes in the yellow box that you make pancakes and well, biscuits with. When you don't have time to make shortcakes from scratch, it's a great recipe (it's on the side of the Bisquick box). However, I will tell you that homemade shortcakes trump ones out of the box any day. But the Bisquick ones were not bad by any means, which is why I share this little secret with you. I'd mix in a little more butter than the recipe calls for (since shortcakes are buttery) and sprinkling the top with some raw sugar before putting it in the oven.

I also have another secret: I will not (ever ever ever) eat whipped cream that is not freshly made. Never. Ever. That stuff in the can? Gross. The frozen kind? Pass. Making whipped cream is so simple and a thousand times better than any non-homemade version. It's become so much easier with my stand mixer (even though making it before was about as hard as opening the refrigerator door) that I dare you not to try it.

Whipped Cream

1 cup chilled heavy cream
Scant 1/4 cup sugar

In a thoroughly chilled bowl (I stick mine in the freezer for a few minutes), whip together the heavy cream and sugar on medium-high speed until it forms soft peaks.

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