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. cocoa and coconut May 30, 2011 at 10:12 AM

    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. PamMay 30, 2011 at 12:00 PM

    I would love a big bowl of this right now!

    ReplyDelete
  3. TeresaJune 7, 2011 at 12:38 AM

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

    ReplyDelete
  4. UnknownMay 19, 2013 at 9:20 AM

    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

Post a Comment

Popular posts from this blog

Creamy Finger Jello

-
Image
I was asked to bring finger Jello to serve with a hot lunch us room Mom's were serving to Serena's classroom at school. Jello isn't something I typically serve,but I have about 2 or 3 recipes using Jello that I make about once in a blue moon. One reason I make this one is because it isn't a typical, plain finger Jello. But also because it looks like a two step process when it really isn't. Everything is mixed as one and it separates as it sets. And the cream adds a good flavor. 2 large boxes Jello 4 packages plain gelatin 4½ cups boiling water ¼ cup cold water 1 cup heavy cream Combine the Jello and gelatin and whisk together. Add the boiling water and whisk until Jello is dissolved. Add the remaining ingredients and stir. Pour into a lightly greased (this helps to remove from the pan in a cleaner cut, spray the pan then wipe it down with a paper towel) glass 9 X 13 pan. Cover and chill till firm. Cut into desired shapes or squares and serve.
Read more

Seasoned Pretzels

-
Image
These pretzels have been around the block and back again, but they  really are  such an easy snack and they go well as an appetizer too. They are simple and require no baking which in my opinion is a definite plus! 18 ounces pretzel twists ½ cup olive oil 1 envelope original Hidden Valley Ranch Mix 1 teaspoon dill weed ½ teaspoon garlic powder Pour pretzels into a large bowl. In a smaller bowl combine oil and seasonings and mix well with a whisk. Pour over pretzels and toss to coat. Allow to rest at room temperature, stirring every now and then to coat again, until oil and seasonings are gone from the bottom over the bowl. Pretzels are ready to serve when they look dry again. Be Blessed!
Read more

Rice Krispy Rollups

-
Image
Here is another chocolate and peanut butter concoction that is totally irresistible and so easy to make. I sometimes make these instead of cookies if  I'm not in the baking mood. The only trouble is they never last long. Here's what you'll need: ¼ cup butter, melted 10½ ounces mini marshmallows 5½ cups Rice Krispies 1½ cups milk chocolate chips ½ cup peanut butter Melt butter in a 6 quart kettle, add marshmallows. Melt completely over low heat. Add the Rice Krispies. Mix well. Spread evenly into a greased 10½ x 15½ baking sheet. In a microwave safe bowl combine chocolate chips and peanut butter.  Melt at 1 minute intervals until completely melted, stirring after each minute. Spread on top of Rice Krispy mixture. Let set in a cool place till chocolate mixture sets up. Be careful not to let the chocolate get too hard, it will not make a neat roll if you do. Loosen all around with a metal spatula. Roll, starting on
Read more