Hello, meowzart and ocdreamr – Thanks for your responses and for sharing your great memories of childhood shortcake. Nothing better. I’d not thought of those days or of that most delicious dessert for who knows how long prior to seeing your initial posting, meowzart. Great memories. We also occasionally had peach shortcake from our few peach trees. They were good, but I preferred the strawberry shortcake while preferring the fresh peaches made into a cobbler, handcranked ice cream, or as just sliced, sweetened peaches, preferably with ice cream rather than with whipped cream. Thanks, meowzart, for the Bisquick shortcake recipe. Believe it is very similar to my mother’s recipe (tho her’s was a totally from scratch rather than Bisquick recipe – but I bet this will be indistinguishable or virtually so from hers). Thanks so much for I had no recipe of any sort that was anywhere near to hers. I’ll surely let you know how it comes out just as soon as I can give it a try. Thanks again to both of you. Lovetoeat
Instead of cake, my mother always made little pastry rounds that were basically like a thick pie crust. They add a nice crunch to it. For the strawberries, just mash up a bunch with sugar to create a chunky, juicy, heavenly mess. Put a few pastry rounds in the bowl, pour a bunch of the mashed strawberries on that, then top with whipped cream.
That’s still my favorite way to eat them.
We are right in the middle of it. My favorite is to dip a strawberry in sour cream and then roll it in brown sugar and eat. Repeat. Yum.
Our Strawberry season just ended too ![|)]
We had a good season this year, they were big and sugary sweet !! Freshed picked from the field !! I liked to cut them up in a bowl over a piece of Sarah Lee pound cake (if the real fresh baked pound cake is not available [:D]!)
Oh well …. I’ll get over it cause …. Mater season is almost here !!!! [:p]
We have available in our local markets, very large red fruit, strawberry shaped, in fact, labled "California strawberries"- and we have them year round it seems. I’ve tried those things: they are not strawberries.Strawberries are much smaller, sweeter, jucier, and tastirer than those gross monsters out of the inland valleys of California.
I also grew up with true short cake. The sponge & angel food cakes are a product of the 60’s & 70’s when people started to get their cakes from the bakery rather than making their own. One time, for father’s day, I took real short cake to my sister’s for our Father’s day celebration. The grandkids all wanted to know what it was and protested that it couldn’t be good. However after eating it, they wanted to know why their mothers never made it that way.
My mother would tell us about growing up in the 20’s & 30’s in a family with 9 kids. They frequently had cheap one item meals. Such as a meal of nothing but corn in the summer, but the one they all looked forward to was the strawberry shortcake meal. When the Anne Arundel County berries came in & the street Arabbers came around selling them they knew they were in for a treat. They didn’t have whipped cream (cost to much for enough cream for the big family.) they just poured milk over the dish.
Unfortunately the strawberry season in East Tennessee is over. I always hate to see it go. The strawberries out of my garden are much smaller than the ones sold at the markets, but to me, they are much tastier. The huge ones at the market seem to be a little tasteless although they are beautiful to look at.
Now raspberry and blackberry are beginning to ripen. I love to get those little seeds in my teeth and have to floss for 30 minutes, but the taste is worth it.
I had a blackberry cobbler yesterday served with real thick whipped cream. The syrup that at the bottom was almost as tasty as the cobbler.
Paul E. Smith
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!!
Here in the heart of the San Joaquin Valley, our strawberry season seems to extend from February to November, they are everywhere! I like my strawberries simply sweetened with a little brown sugar and some cream.
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. Seems most people used angel food cake, some type of sponge cake, or something like "fat" cookies (and often made as individual servings) rather than this big cake with which I grew up. I wish I knew what happened to my mother’s shortcake recipe. 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. From the comments in a number of the above postings it appears that much of the country has been plagued with the cool and extremely wet spring which we have endured. I surely look forward to some dry, sunny weather.
John… I agree, but the wife ( a nurse) nails me for the fat content…she says KoolWhip or plain… So I opt for the ice cream every time I can.
We did pick our first handfull of Raspberries today. and the Blackberries are still real green and small, but it will be a good year for them if the sun ever shows itself.
We’re still waiting for strawberries here in the Hudson Valley- hardly seen the sun for about a month.
Basically its strawberies and whipped cream – sometimes flavored with various liqueurs instead of the old standby vanilla. Very occasionally we melt some chocolate and sit around the table dipping the berries – its a great treat.
I like sliced strawberries on a bowl of corn flakes with 1/2&!/2 cream
for breakfast, in season. And, I sometimes make an omelet of eggs, strawberries and cream cheese that I learned about in Ocean City, MD.
Also make strawberry ice cream- french style in the old White Mt. Just found a recipe for a strawberry tart that we will make sometime during the brief season.
One year we caught the strawberry season in Florida, caught it again here at home, and followed it up thru Main , Quebec, and New Brunswick. Unplanned, and delicious.
Mr. Mayor, lose the CoolWhip- like me, you’re retired and have all the time in the world to whip up some real cream…
We are about 3/4 thru the season here in the Louisville area. This has been a cool wet Spring so berries have not been at their best, compared to last year.
We will sometimes use a potato masher a bit on a bowl of fresh berries to help generate the juices.
A great summer dessert is made of chunks of Angel Food Cake, a bunch of the juicy berries (sugared) and some whipped cream or Cool Whip. Stir it into a "stew" and enjoy. Or better yet, Drop a scoop of ice cream on top…then chow down
OK…after only like three or four days of sunshine in MD during the month of May, I thought we would never get strawberries. And they were late coming in because of the lack of sun. But know they are FINALLY starting to come in. I just got some and they were lovely!
So I was wondering, does everybody else wait as eagerly as I do for strawberry season? And what is your favorite thing to do with them? I think my favorite is just sliced, and made juicy with some sugar. A nice bisquity type shortcake, and I am good to go.
With red-stained fingers,
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