It’s time to admit the truth.
I use Bisquick to make shortcakes.
Don’t judge. They always come out perfect! A touch sweet, crisp on the outside and soft on the inside. Why mess with that?
I dolled these shortcakes up with a few dollops of homemade Meyer lemon curd in the middle, along with just-barely-sweetened ripe strawberries from the strawberry stand and some freshly whipped cream.
*P.S. This is not a paid endorsement, I just like to use Bisquick.
Strawberry Lemon Curd Shortcake
Ingredients
- 4 cups ripe strawberries
- 1-3 Tbsp sugar (to taste) for strawberries
- 1 cup Meyer lemon curd, homemade or store-bought
- 2-1/3 cups Bisquick
- 3 Tbsp sugar, for shortcakes
- 3 Tbsp butter, melted
- 1 cup heavy cream
- 1 tsp vanilla
- 2 Tbsp powdered sugar
Instructions
- Preheat the oven to 425*. Slice the strawberries and put them in a bowl with sugar to taste.
- In another bowl, mix together the Bisquick, melted butter and 3 Tbsp sugar. Drop, by spoonfuls, onto a baking sheet lined with parchment or a Silpat. Bake for 10-12 minutes, or until lightly browned on the bottoms. Cool on a rack.
- Whip the cream with the vanilla and powdered sugar.
- To assemble: Cut shortcakes in half, horizontally, and spread 2-3 Tbsp lemon curd on the bottom half. Add a spoonful or two of sliced strawberries and a dollop of cream. Place the top half of the shortcake on top and spoon more berries over and top with more whipped cream.
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