I'm not sure why I haven't posted this recipe yet. I was going through photos and deleting and sorting and stumbled across these and went "Oh crap!". Yep, oops! But then again we are definitely into strawberry season so maybe this recipe was just waiting for the perfect debut to arrive.
My favorite strawberry recipe is definitely strawberry-rhubarb pie but strawberry shortcakes have a space in my heart as well. Usually my strawberry shortcakes involve buying those bright yellow sponge cakes strategically placed next to the berries in the produce section. You know the ones I speak off, right? They kind of taste like a Twinkie sans cream filling.
I feel kind of ashamed to admit that I really love those sponge cake receptacles. That being said I know I can do better. My grandma never used those things but would make her own little biscuits to serve the strawberry filling on. They always tasted amazing, especially right out of the oven, and were easy to prepare.
I'm not sure why I get so lazy and use those sponge cakes when these taste so yummy. I used my grandmother's recipe (actually found on the Bisquick container) and modified it to add some more flavor. Chocolate and chocolate chips anyone? Perfect combo if you ask me (or don't). Mmm, chocolate covered strawberries!
Kind of off topic but why the heck are strawberries almost the size of apples and so tasteless these days? I remember eating unripe strawberries in my grandma's front yard that had more flavor then these monster berries!
A lot of my berries in this batch were a bit under ripe too. Didn't know that until I opened the package those sneaky strawberry packers.
Nothing a little honey can't solve. I love using honey instead of sugar because it completely dissolves in the strawberry juices where as sugar sometimes stays a bit grainy. It also tastes better! We bought some local honey at the farmer's market and I swear I could just eat that stuff straight out of the bottle. Don't be surprised if you find me passed out under the table with an empty honey bear beside me. Hooray for sugar highs!
White Chocolate Chip Strawberry Shortcakes
slightly adapted from Betty-Crocker.com
4 cups sliced strawberries
3 tablespoons honey
2 cups baking mix (like Bisquick brand)
cup unsweetened baking cocoa
tablespoons butter or margarine, melted
1/3cup white chocolate chip
whipped cream (I use Cool-Whip)
1. Heat oven to 425°F. In large bowl, mix strawberries and honey; set aside.
2. In medium bowl, stir baking mix, cocoa, milk, 3 tablespoons sugar and the butter until soft dough forms. On parchment lined cookie sheet, drop dough by 6 spoonfuls. Sprinkle dough with remaining sugar.
3. Bake 10 to 12 minutes or until golden brown.
4. Split warm shortcakes; fill and top with strawberries and whipped cream.