Mom's Classic Strawberry Shortcake

Growing up, strawberry shortcake was a dinnertime tradition. The only thing that might seem strange is that my family ate it for dinneras the main course! We did this in the fall with apple dumplings, too.  

When I got married, I quickly realized that not every family shared this dessert-for-dinner ritual. The first time I prepared shortcake—as the entree, of coursemy husband thought I was kidding and actually looked in the oven where he was sure he'd find the real dinner hiding!

This is my mom's classic recipe. It’s easy but completely delicious. Not too sweet, it allows the strawberries to shine. You may sprinkle a little extra sugar on top for added sweetness if you like. We like to serve the warm shortcake in a bowl with heated milk poured overtop. You may prefer whipped cream if serving for dessert; I also like topping with a dollop of vanilla Greek yogurt.

For an excellent gluten free alternative, you might want to try Gluten-Free Almond-Coconut Shortcakes. For a homemade version of Bisquick, which can be made gluten-free and without hydrogenated fats, you may also enjoy this recipe for Homemade Bisquick.

Mom's Classic Strawberry Shortcake:

• 2 1/3 cups biscuit mix (like Bisquick)

• 1/2 cup milk, plus a few extra tablespoons as needed

• 2-3 tablespoons sugar

• 3 tablespoons butter, melted

• 1 pint strawberries (stems removed, sliced, and tossed with 2 tablespoons additional sugar)

• Warm milk, whipped cream, or yogurt for serving

Directions:

1. Preheat the oven to 425 F.

2. Mix all of the ingredients, adding milk a tablespoon at a time until the batter comes together. Stir until just combined.

3. Drop onto a cookie sheet by large spoonfuls or spread the batter into a lightly greased 9-inch square pan.

4. Bake for 10-12 minutes or until golden brown. Individual shortcakes will take a minute or two less.

5. Serve warm with strawberries and milk, yogurt, or whipped cream.