In college, my girls and I had a spot. And it was Lola’s. I was always the whiskey and coke girl, until I met Nicole who introduced me to the world of Martinis and Sex and the City. Needless to say, I maintain my Jack Daniel girl roots, but there is a part of me that enjoys a stiff martini and a gossip fest with the ladies. I went back to my old hangout last Friday for a tasting menu and was positively happy with what came at me. Wayne still makes the best Apple Martini. All is right in the world.
Summer is my favorite time of the year. And I am so blessed to live by the beach and have amazing friends to spend the holiday with. Yesterday was a whole day of fun, food, and football. PERFECT!
Nothing is more American than classic biscuit desserts. I love a good cobbler, but hanging out with a slew of 20 year old’s and expecting them to not dive into a cobbler with a bunch of spoons. I want my labor of love to be enjoyed!
The things with my normal shortcake is it requires more assembly than I wanted to deal with that day. I prefer baking the dough in a sheet, cutting squares, and going to town with the fixings. So I had a brilliant idea for my fourth of July party. Using muffin tins to make individual biscuits. Genius!
3.5 pounds strawberries, sliced into quarters
2/3 cup sugar
7 cups Original Bisquick mix
3/4 cup milk
3/4 cup half and half
9 tablespoons sugar
2.5 sticks unsalted butter, melted
3 cups homemade whipping cream
The recipe can he scaled down for smaller affairs. I was making a massive amount for my friends. 3.5 pounds of strawberries is about 9 cups, and I tripled my recipe above. If it’s for you and a few friends, cut the recipe down to 1/3.
Start by getting the strawberries macerating. You want the juices to pull out so you get a delicious sauce along with the sweet strawberries.
Cut the strawberry tops off. Next, slice each berry into quarters. If the berry is small, halves are fine. Place all the quarters in a bowl.
Once half the strawberries are cut, add 1/3 cup sugar. Mix it around. Cut the remainder of the strawberries and then add the remaining 1/3 cup sugar. Mix around and set the strawberries aside.
Preheat the oven to 425. To start the dough, add the Bisquick to the bowl. Next, pour in the milk, cream, sugar, and butter. Incorporate all the ingredients together.
The dough should be sticky, but not enough that you can’t work it. This is about the time you get your hands dirty and start mixing with your mitts. The dough should not stick to the sides, so if it is, add a little more Bisquick.
Here, you can do a few things. Do drop buiscuits on a cookie sheet, make a tray of biscuits (essentially, lay the entire dough out on a pan), or make individual biscuits in a muffin tin. I opted to use a muffin tin.
Bake the biscuits for 10- 12 minutes. They should come out golden brown.
To make the whipped cream, which I recommend, check out my tutorial here. It is really easy and so worth it. The taste difference is insane.
The dessert is an assembly dessert after the ingredients are all made. Take a biscuit, slice it in half. Place the bottom half on a plate and add 2-3 spoonfuls of strawberries (make sure to include a scoop or two of the syrup!). Add the top of the biscuit, and then place a healthy helping of whipped cream. Voila!
This is a great dessert to take to a summer party. I made mine for the 4th of July at the beach. Easy to make ahead of time, easy to transport. Plus, I bet you this little treat will be the star of your next summer BBQ or party. Delllllish!
Before you freak out and think “I’ll just buy a can, it’s way easier” read this post.
Whipped cream is 2 ingredients… TWO! And making it yourself is not only cheaper, but it tastes SO good. Not comparable to the can, holds up without melting, and worth every bite.
I have done whipped cream by hand for years. And it wasn’t until this Christmas when I got a mixer that I started using the machine. You do not need a stand mixer! I repeat, you do not need a stand mixer. All you need is a bowl, a whisk, and your arm.
To start, pour about a 1/3 of your cream into the mixer and turn it on medium low. If you are doing this by hand, start beating. Beat until you see the cream start to froth up.
Once the cream begins to thicken, add 1/3 more of the liquid heavy cream and continue beating. Once the cream begins to get thick again, add the last 1/3 of the liquid cream and the sugar. Beat until creamy and thick. The test is to take a spatula or spoon, scoop up some cream, and hold the instrument sideways. If the cream does not slide off the spoon/spatula, the mixture is done.
If using the mixer, it is oh k to adjust between medium low at first, to medium high. Make sure you do not over beat to where it gets chunky. You want a creamy silky texture. If you want the cream sweeter, add a little more sugar and fold it into the whipped cream. It’s better to start minimal and then add sugar depending on your sweet level.
I made this batch of whipped cream to top my strawberry shortcake… YUM! Perfect 4th of July treat.