Strawberry Shortcakes

While making a quick stop for some loss leaders on Saturday (my LEAST favorite day to shop, but circumstances made it unavoidable this week), Steven asked if we could buy some strawberries.

He hasn't liked strawberries in the past, but he is 4, likes strawberry pop tarts and things could change at a moment's notice.

I try not to refuse my kids fruit or vegetables when they ask for them, so I agreed to the request. I planned on making strawberry shortcakes with them. Usually, I buy the sponge cake-type shortcakes for this, but I am trying new things and trying to make things from scratch more.

I looked up the recipe in my Bisquick cookbook and went to town. The only difference is that I used the homemade baking mix for them.

Strawberry Shortcakes

2 lbs. strawberries
1/2 C. granulated sugar

2-1/3 C baking mix
3 T. granulated sugar
1 C. milk
3T. butter or margarine, melted

Strawberry topping:
Wash, hull and slice strawberries. Coat with 1/2 C. sugar, mix well and refrigerate.

Shortcakes:
Heat oven to 425*. Mix baking mix, sugar, milk and butter well. Drop by heaping tablespoonfuls onto ungreased baking sheet. Bake for 10-12 minutes or until lightly browning on edges. Remove from pan to cooling rack. Cool completely. Store in refrigerator.

To serve:
Split shortcakes open, top with strawberry mixture and whipped cream if desired.

They turned out very well! We all enjoyed them better than the sponge cake kind... except for Steven who refused to try even a bite of them. Oh, well. Like I said, he's 4.