Sort of Strawberry Shortcake (with Rose Whipped Cream)

My husband and I have a very different idea of what strawberry shortcake should look like. This is due to how we each had it growing up (and who knew there was SUCH a discrepancy?).

I grew up using pound cake or lady fingers as the basis for my shortcake. It was this lovely heavy cake flavor. My dad used to soak the strawberries in sugar and lemon juice so there would be this lovely strawberry sauce that would soak into the cake…amazing. As we got older I believe gran marnier was used too – give that a whirl when you have a chance.

My husband on the other hand had shortcake as the basis for this cake. His mom used bisquick mix and would make biscuits, cut them open and use them as a tiered ‘cake’.

Since strawberry season is almost over, and we went strawberry picking this weekend and scored TONS of amazing looking berries, I thought I would make strawberry shortcake, like HIS mom makes, because, well because he likes it (and sometimes it’s nice to do nice things for other people 🙂 )

I made some changes as I wanted to make this a little more…me. This is what you’ll need.

1 recipe for cornmeal biscuits

1 cup of fresh strawberries, washed and sliced

1 cup whipping cream

1/2 tbsp demeterra sugar

1 tbsp rose wine

I’m not going to write out the recipe for the corn biscuits because, it isn’t my recipe. I went to Martha Stewart and used her recipe directly, so that’s what I would advise at this point. I might try to make a variation on this recipe, but I don’t want to take credit for something that isn’t mine. So I’ve linked directly to her recipe. Check it out. The biscuits are sweet and really amazing with the strawberries, they also aren’t too heavy and we had them for breakfast this morning as well!

In a medium bowl, pour your whipping cream, add sugar and your rose wine. Either whisk by hand (which takes f-o-r-e-v-e-r OR use a hand mixer, which is a really easy way to get your kid to help out with this alcoholic version of whipped cream (obviously, make some without alcohol for the kiddos). Mix it until it gets really thick and fluffy, about 5 minutes. VOILA! Your whipped cream is done! (You’ll never buy whipped cream once you make your own and see how amazing it is, how CHEAP it is, and how many things you can do to it!)

Now it’s time for assembly.

I used biscuits that had been out of the oven for a bit so they were cool but not hard.

Cut your biscuit in half, add a layer of freshly cut and washed strawberries, then a layer of whipped cream, then biscuit, strawberries, whipped cream. That’s IT! How summer-y is this??

As I mentioned above, you can vary how you do the strawberries, soak them in a sugar lemon mixture, or some chambord, or gran marnier or cassis. All of these will enhance the natural sweetness of the strawberry while leaving you with a delightful raspberry, orange or black currant flavor. Yay! Happy Summer!

strawberry shortcake

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3 Responses to Sort of Strawberry Shortcake (with Rose Whipped Cream)

  1. chuck says:

    i think the bisquick or buttermilk bisquick short cake is a Pennsylvania and Ohio kind of thing. I remember my Ohio mom making bisquick biscuits and serving them hot, crumbled topped with macerated and whole strawberries and heavy cream. Yum!

  2. Senka says:

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