Strawberry Shortcake

PERFECTLY YUM!


This is a simple recipe that my sister Rosanna shared with me years ago and because the topping is one of the best parts I decided I would add a double recipe of topping whenever I bake it. I will give the double dose recipe to you. With fresh picked strawberries from my garden it is hard to beat for an easy summer dessert!

For the cake:
3 cups Bisquick
½ cup sugar
½ cup butter, melted
2 eggs
1 teaspoon baking powder
¾ cup milk

Topping:
2 cups Bisquick
2/3 cup sugar
6 Tablespoons butter, melted

In a bowl combine all the cake ingredients and mix. Pour into a greased 9 x 13 pan. Spread evenly.

Mix topping ingredients and spread over top.



Bake at 350° for 20 - 25 minutes or until a toothpick inserted near the center comes out clean.


I had baked mine in a smaller pan (11.5 x 8) but it took about 45 minutes and I had to cover the top with foil to keep it from getting to brown and then the bottom of it was too dark so the next time I would bake it in a 9 x 13 pan.

We ate our lunch on our shaded patio today and this is what we feasted our eyes on as we ate.

William Baffin rose

              We were also sitting close to a blooming honeysuckle vine. Oh my!  

Linking to:
Keep It Simple Sunday      
Made It Monday                                      

Comments

  1. You are so lucky to be able to pick fresh strawberries and then use them in this wonderful recipe! I need to get planting!

    ReplyDelete
  2. I would love a big bowl of this right now!

    ReplyDelete
  3. I have a William Baffin and it looks nothing like yours!
    That is gorgeous!!!!

    ReplyDelete
  4. This recipe is sooo good! Found it just in time for strawberry season here in PA. The crumb topping is out of this world. I however did not use the doubled recipe. I baked in a 9x13 pan for 32 minutes and it was perfect. This will be my go to shortcake recipe! Thank you for sharing!

    ReplyDelete

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