Originally posted by Liketoeat
meowzart, you strawberry shortcake description reminds me of the strawberry shortcakes we enjoyed when I was a kid and we had a small strawberry patch and milk cows (so had plenty of berries for a short period during a good season and always plenty of whipped cream). My mother's strawberry shortcake recipe was for a (from scratch) sweetened biscuit dough type cake. She would make two of these round cakes (size of any regular round cake) and top one with plenty of sweetened, crushed, juicy strawberries. She would then place the second cake on top of that and cover it with more of the sweetened, crushed, juicy berries, letting some of the crushed berries and juice run down the sides of the cake. After the berries and juice had kind of "set" or "soaked in", she would "ice" the entire cake with fresh real whipped cream and would then decorate the top with a few whole berries. Talk about something that was good, although it was probably a heart attack waiting to happen. Over the years I've encountered very few people who were familiar with the sweetened biscuit dough type shortcake such as this, made as a whole cake and served in slices.
If anyone reading this has this type recipe, I'd sure appreciate your sharing a copy. Also back then we had real whipped cream with everything. If there was nothing but jello for dessert, it was topped with real whipped cream. Those were the days.
Believe it or not, I grew up with my mom using the shortcake recipe from the back/side of the Bisquick box. If I remember correctly, that recipe calls for dropping the dough onto a cookie sheet for individual shortcakes. My mom just used to press it out into a pan and then just cut slices. I think the bisquit-like shortcake is best for catching the strawberry juices!
I rarely have Bisquick on hand anymore, but I found this recipe for bisquity shortcake on allrecipes.com that I edited a bit and use now. I think you will find that this fits your needs:
2 1/4 cups flour
2 tbsp. white sugar
2 tsp. baking powder
1/4 tsp. salt
1/3 cup melted butter
1 egg, beaten
2/3 cup milk
Mix dry ingredients together. Mix in the butter, egg, and milk. It will be a sticky dough. Press into a round or square cake pan that has been greased and floured. Bake at 425 degrees for 15-20 minutes or until golden brown on top.
Let me know how it works for you!!