Strawberry Shortcake is one of my favorite desserts. Here is a different type of recipe for this classic.
Prep Time 35 min
Total Time 1 hr 30 min
Servings 8
Ingredients
- 3 cups Original Bisquick® mix
- 1/4 cup sugar
- 3/4 cup milk
- 3 tablespoons butter or margarine, melted
- 2 tablespoons grated lemon peel (from 1 lemon)
- 1 cup whipping cream
- 2 tablespoons sugar
- 1 jar (10 oz) lemon curd
- 1 quart fresh strawberries, sliced
1 Heat oven to 400°F. Spray 9-inch round cake pan with nonstick cooking spray.
2 In medium bowl, mix Bisquick mix, ¼ cup sugar, milk, butter and lemon peel together until soft dough forms. Spread dough in bottom of pan.
3 Bake 13 to 15 minutes or until golden brown. Cool 10 minutes; remove from pan to wire rack. Cool completely, about 20 minutes.
4 Meanwhile, in chilled small bowl, beat cream with 2 tablespoons sugar, with electric mixer on high speed, until stiff peaks form. Cover and refrigerate until serving time.
5 Carefully cut cake in half horizontally, using long serrated knife. Place bottom half of cake, cut side up, on 12-inch serving plate. Spread lemon curd over top to edges.
6 Spoon half of berries over lemon curd. Place second cake layer over berries, cut side down. Top with remaining berries. Spoon or pipe whipped cream over berries.
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