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Strawberry Shortcake

September 13, 2010

The last of the summer strawberries are still super sweet and delicious, so grab a bunch the next time you’re out. And what better to do with fresh berries, than make a dessert?? This Strawberry Shortcake recipe is my own hybrid of about 10 other recipes that I found. I took all the best parts from the others and combined them into one perfect dessert! (If I do say so myself…) Especially great enjoyed with a chilled glass of white wine, sitting on the patio.

5 cups fresh sliced strawberries
1/2 cup granulated sugar
2 teaspoons balsamic vinegar
2 1/3 cups Bisquick baking mix
3 Tablespoons butter, melted
1/2 cup milk
1/4 cup granulated sugar
1 teaspoon vanilla extract
Fresh whipped cream


  • Place sliced strawberries in a large bowl.
  • Mix vinegar and 1/2 cup sugar into the strawberries.
  • Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices).
  • Allow strawberries to sit for 1 hour.
  • Pre heat oven to 425 degrees F.
  • Spray a cookie sheet with Pam cooking spray. Set aside.
  • Stir baking mix, melted butter, milk, vanilla and 1/4 sugar in mixing bowl until soft dough forms.
  • Drop by 5 spoonfuls onto prepared cookie sheet.
  • Bake 10-12 minutes or until golden brown.
  • To serve, break up shortcake into big pieces. Ladle strawberries over shortcake. Finish with a dollop of whipped cream.
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