Entertaining dear friends outside on the verandah at Fox Hall during summer evenings in New England is a savored treat for me. (The fun peacock dress: Ala von Auersperg!)
“Simple and summer go together like strawberries and cream.”
When my granddaughter Felicity graced us with a visit from Berlin, we embarked on one of our delightful culinary endeavors. We created our secret, signature strawberry shortcake—an all-American “slice of summer” classic—for our family dinner on the verandah at Fox Hall.
What’s the simple secret? Bisquick in a box and a touch of Amaretto or almond extract!
The recipe for six:
1. Sliced Strawberries:
Slice 4 cups of vibrant strawberries, anoint them with ¼ cup Amaretto (substitute a touch of almond extract for a non-alcoholic version), dust them with ¼ cup sugar, and gently toss. We let them repose at room temperature, allowing their juices to meld exquisitely!
2. Divinely Delicious Whipped Cream:
Felicity masterfully whipped 1½ cups heavy cream, blending in ¼ cup powdered sugar and 1 tablespoon Amaretto (or ½ teaspoon almond extract) for a subtle almond allure. Chill until ready to serve.
3. Scrumptious Shortcakes:
Blend 2⅓ cups Bisquick (NOT the reduced fat version), ¼ cup sugar, ½ cup milk, 3 tablespoons melted salted butter, and 1 teaspoon almond extract. Hand stir the batter.
Felicity artfully spooned six mounds of the batter onto a baking sheet, their edges just touching, and baked at 425°F for 12-15 minutes until golden. (Alternatively, the batter can be spread into an 8x8 pan and then cut into six pieces, once baked.)
4. Elegant Assembly:
Felicity chose my Queen Victoria dessert plates, replete with butterflies and flowers, to complement the summer scenery.
Halve each warm shortcake, layer it with yummy whipped cream and sliced strawberries, crown it with the biscuit top, and finish with another dollop of whipped cream and a cascade of berries, along with their syrup. For a pretty flourish, add a spring of fresh mint.
Shortcakes are best when served warm. So either pop them in the oven during cocktail hour and then cover to keep them warm, or I will bake them just before sitting down to dinner, when I have someone serving in the kitchen to take them out.
Simple Strawberry Shortcake Recipe (Serves 6)
Shortcake:
• 2⅓ cups Bisquick Mix
• ¼ cup granulated sugar
• ½ cup whole milk
• 3 tablespoons melted salted butter
• 1 teaspoon almond extract
Bake at 425°F for 12-15 minutes until lightly golden.
NOTE: “Slightly underbaking” keeps them extra moist inside!
Sliced Strawberries:
• 4 cups fresh strawberries, sliced
• ¼ cup Amaretto (or a small touch of almond extract)
• ¼ cup granulated sugar
Whipped Cream:
• 1½ cups heavy whipping cream
• ¼ cup powdered sugar
• 1 tablespoon Amaretto (or ½ teaspoon or more of almond extract, to taste)
Strawberry Shortcake is a decadent dessert that embodies summer’s finesse!
(Pink placemat courtesy of Flying Sheep Country.)
Cooking with grandchildren always creates a cherished moment for me, and it’s such a joy to create something together!
We hope you will enjoy our VERY simple recipe this summer too!
Xx
Holly
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