I celebrate my birthday every year during the spring with my Birthday Strawberry Shortcake. Strawberries are so plentiful in the spring. You can substitute your favorite fruit and serve up for any dinner or occasion. The Birthday Strawberry Shortcake was a great memory. We also used to substitute the strawberries for blueberries or peaches for other tempting desserts.
- I use Bisquick to make a slightly sweet biscuit as the shortcake. You can use angel food cake or even Pillsbury Grand Biscuits as a substitute for the shortcake. Make one biscuit/shortcake for each serving.
- Fresh strawberries are the best, but you can thaw out frozen berries if you are making this when the fruit is out of season. If you positively must, you can use the canned pie filling from your local grocery store.
- Cut the tops off of approximately 5-6 cups of fresh strawberries. Slice them into a bowl. Top with about 1/2 cup of granulated sugar. Mix well. Put in the refrigerator while you make the biscuit/shortcake.
- Follow the recipe for shortcake on the Bisquick box. Let cool.
- For each serving, cut a biscuit in half. place the bottom portion of the biscuit on a plate. Add a healthy 2-3 tablespoons of strawberry mixture to the top.
- Top with your favorite whipped cream.
- Add a birthday candle cut from construction paper.
- Eat and enjoy.
Depending on how hungry you are this recipe should serve 1-8.
