August 27, 2010
With all of the beautiful strawberries available this summer, I am reminded of the scrumptious strawberry shortcakes my mom used to make “from scratch.” Knowing the recipe by heart, Mom sifted all of the dry ingredients into a crock, hollowed out the middle for the eggs and milk, and used her fingers to gently (and lovingly) combine the mixture. Afterwards, she cut out the shortcakes using the end of a recycled can.
As soon as the shortcakes were baked, Mom quickly sliced each one through the middle and inserted a pat of margarine. (Sorry---we didn’t know about trans fats back then.) Before serving, we added chilled, sweetened, mashed strawberries—yes, mashed with a potato masher to insure lots of juice. No whipped cream was needed with Mom’s tasty strawberry shortcake!
Is your mouth watering, but you need a recipe? Why not check out a copy of Betty Crocker’s Bisquick Cookbook from your local library? In it, you will find a recipe for strawberry shortcake. If the cookbook isn’t available and you just can’t wait to place it on hold, the recipe for Bisquick’s classic strawberry shortcake can be found on the side of a box of Bisquick or at www.bettycrocker.com.
I bought some gorgeous strawberries today, so it’s time to make some delicious memories for my family tonight!