When I think of Strawberry Shortcake it makes me think of my Grammy who passed away last year. I remember her making it often. It’s wasn’t quite like this recipe I’m about to share, but nonetheless it makes me have fond memories of her! We miss her dearly.
Even though Strawberry Shortcake is not my “go to” dessert, I know it is a fan favorite among many people. And, why not spice things up a bit by baking it in an iron skillet and add some raspberries to the mix! I bet you could even add blueberries to make it a Triple Berry Shortcake! Hey…I might have just invented a recipe (I highly doubt that’s true, but let’s go with it.)
You will need:
1 quart strawberries
1 pint raspberry (optional)
1/4 cup of sugar
2 tsp lemon juice
For the topping:
2-1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
1/2 cup whipping cream
Slice strawberries and place in large bowl. Place rasberries in the bowl also. Add in sugar and squeeze lemon. Cover and set aside.
This looks so yummy! The pictures are beautiful and the steps are easy to follow, which is wonderful because I am not a great baker or cook. I just need to go buy an iron skillet now! Thanks for sharing 🙂
The great thing about iron skillets is you can use them on top of the stove or in the oven – they are very versatile. And, of course you can make yummy desserts with them!