For all of you Angel Food Cake "Strawbery Shortcake" Lovers, this is how you actually make it. The version with angel cake tastes fine but it's not an actual shortcake. This is quite a bit different so don't expect it to taste the same or even close. I definitely prefer this to angel food cake. But it totally depends on your tastes. My sister, who obviously grew up in the same house that I did, prefers the Angel Food Cake version. And I still love her. :)
I grew up with this recipe which is what my mom has always made. She uses the Bisquick recipe and now so do I. We also always always always use real whipping cream.
If you are using real whipping cream, now is the time to place the bowl and beaters in the freezer to get cold before whipping.
4 cups fresh strawberries, cored, washed, and sliced
4 Tbsp. Sugar
Pour sugar over strawberries and slightly mash with potato masher. Let this sit while you make the shortcake. This is called macerating (pronounced maserating).
Shortcake:
2 1/3 cups of Bisquick
2/3 cup Milk
3 Tbsp. Sugar
3 Tbsp. Butter, melted
Preheat oven to 425 degrees. Stir Bisquick, milk, sugar, and melted butter until soft dough forms. Do not over mix. Drop spoonfuls onto cookie sheet or form in circle and cut into 8 pieces pizza style. Bake 10-12 minutes until golden brown.
Right before the shortcake is finished, it is time to make the whipping cream. Get your bowl and beaters out of the freezer. Pour the cream and a few tablespoons of sugar and beat on a high setting until whipped.
Cut the shortcake in half and top with macerated strawberries and whipping cream.
SERVE HOT!
