Strawberry Shortcake

Strawberry Shortcake

My friend who recently visited me at the cottage requested strawberry shortcake. I was only staying at the cottage for a week, and had limited baking supplies on hand. I had brought some buttermilk pancake mix (Krusteaz is my favorite brand), so I thought we could use that (I figured it wasn’t that different from Bisquick or Jiffy Baking mix). With some brief searching on the internet and a few modifications (based on ingredients we had on hand), we came up with a great recipe which resulted in great shortcake. This shortcake recipe will definitely be my new go-to for a quick, easy, summertime dessert.

INGREDIENTS:

• 4-5 Cups Fresh Strawberries- sliced
• 2/3 Cup Sugar – divided
• No-Stick Cooking Spray
• 2 1/4 Cups Buttermilk Pancake Mix
• 4 TBS. Cold Butter- cut up into small pieces
• 1/2 Cup Milk
• 1 tsp. Vanilla Extract
• Whipped Cream

INSTRUCTIONS:

Preheat oven to 400 Degrees.  In a medium bowl, combine sliced strawberries and 1/3 Cup of sugar. Allow to sit at room temperature. In the meantime, prepare the dough. Combine pancake mix and remaining 1/3 cup of sugar. Add cut-up butter to mix and work in with a fork or fingers. Add vanilla and milk, and mix thoroughly – batter will be very stiff. Coat a 9″ pie or cake pan (eoither round or square) with non-stick cooking spray and spread batter in pan.  Bake shortcake for 20-25 minutes until lightly browned. Remove from oven and all to cool slightly – cut into individual servings, top with strawberries (and accumulated juice), and whipped cream.