Looking for a shortcake recipe will mainly lead you in one of two directions. Your first option, and what some consider to be more the more authentic base, is a sweetened biscuit. Possibly the earliest strawberry shortcake recipe comes from Eliza Leslie’s 1847 cookbook, The Lady’s Receipt-book: A Useful Companion for Large Or Small Families. It describes “strawberry cakes” made with a kneaded dough that bakes in circular shapes and cut in half to be filled with strawberries.
The second option still has plenty of nostalgia, but less history. It features a sponge-cake base, and can often be made with an angel food cake, or pound cake. While both are delicious, we’ve focused mainly on the traditional sweetened biscuit base, and variations on that for the following eight shortcake recipes. From classic to chocolate, and even a few sponge cakes, you’ll find at least one shortcake recipe to enjoy on a long summer night here.
1. Classic Strawberry Shortcake
Driscoll’s released a timeline about strawberry shortcake, stating that when Bisquick introduced an easier way to make biscuit-style shortcakes at home, homemakers were delighted with the simplified way to bake this dessert. Today, it is still a popular option, and the recipe, via Betty Crocker, continues to save time when anyone wants a quick way to whip up strawberry shortcakes.
- 4 cups strawberries, sliced
- ¼ cup sugar
- 2⅓ cups Original Bisquick™ mix
- ½ cup milk
- 3 tablespoons sugar
- 3 tablespoons butter or margarine, melted
- ½ cup whipping cream
Directions: Heat oven to 425 degrees Fahrenheit. In large bowl, mix strawberries and ¼ cup sugar; set aside. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, and the butter until soft dough forms. On ungreased cookie sheet, drop dough by six spoonfuls. Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split warm shortcakes; fill and top with strawberries and whipped cream.