Strawberries really signal that summer is here! I can’t wait for the first big, juicy red berry of the season.
Probably the most popular way to enjoy strawberries — other than eaten from hand! — is strawberry shortcake. My recipe for Strawberry Citrus Shortcake with Zesty Orange Biscuits & Grand Marnier Cream is quick and easy. But if you want to add another twist, add in some mini chocolate chips into the biscuit mix… orange and chocolate is d’lish together – yum!
On the non-dessert side, strawberries have multiple possibilities. I love to add them to a baby spinach salad with thin slivers of sweet Walla Walla onion and glazed almonds, then dressed it all with a poppy seed vinaigrette. A light and refreshing summer salad.
If you don’t have strawberries of your own to pick, there are many great farms for “U-picking”. And if you have had a big day of picking but still have not eaten your fill while in the field, sit down and relax with a big, glistening bowl of just-picked juicy berries. -Kathy
Strawberry Citrus Shortcake with Zesty Orange Biscuits & Grand Marnier Cream
Orange zest and Grand Marnier give a flavor pop to this iconic dessert.
2 pints (about 4 cups) fresh strawberries
1/4 – 1/3 cup sugar, more or less to taste, depending on the tartness of the berries
2 1/3 cups Original Bisquick® Mix
1/2 cup milk
3 Tbsp. sugar
3 Tbsp. melted butter
1 Tbsp. finely minced orange zest
3/4 cup whipping cream
1/4 cup powdered sugar
2 Tbsp. Grand Marnier liqueur (optional)
Heat an oven to 425 degrees F.
Slice strawberries, place in a bowl, sprinkle with sugar and stir gently. Set aside.
In a medium bowl, stir together the Bisquick mix, milk, sugar, butter, and orange zest, until a soft dough forms. Divide dough into six pieces and gently shape into 6 rounds about 2 1/2 inches across. Place on an ungreased baking sheet. Bake for about 10 minutes or until golden brown.
Meanwhile in a small bowl, whip the cream and powdered sugar until just soft-peaked. Stir in Grand Marnier if using.
To serve, split shortcakes and spoon on berries. Top with whipped cream and place biscuit tops slightly askew.
Recipe by Kathy Casey Food Studios®