This strawberry shortcake is easy, and looks very impressive. Don’t be fooled by how long this recipe is, it really is simple dimple. You can trust me. I am lazy. I don’t make things that are complicated and leave the kitchen covered in flour.
The finished cake is also pretty damn impressive. You end up with a two-layer sheet cake made to resemble a flag. I improvised it for a 4th of July party some years back and was amazed by the raves I got. This recipe is enough to serve about 25 people.
One drawback, you should start the night before. Your cake will be much better if you make it the night before you are going to serve it. I have a terrible time planning ahead, but I make an exception for this baby.
- Bisquick - 9 1/3 cups (get the really big box of Bisquick)
- milk - 2 cups
- sugar - 12 TBS
- butter - 1 1/2 sticks
- Strawberry filling
- strawberries - 4 pints
- sugar - 1 cup
- strawberries - 1 pint
- blueberries - blueberries
- CoolWhip - 2 containers, 12 oz each
- whipping cream - 1 pt
- vanilla extract - 2 tsp
- sugar - 2 TBS
First, you make the shortcake.I use Bisquick baking mix and quadruple their recipe. Obviously, you have to buy the really big box of Bisquick.
- 9 1/3 cups Bisquick
- 2 cups milk
- 12 TB sugar
- 1 1/2 sticks of butter
- Mix all of the ingredients together.
- Take two ungreased cookie sheets (the kind with a rim, not the flat kind) and divide the batter between them. Spread the batter out evenly, filling all corners.
- Bake in a 425-degree oven for about 12 minutes, until done.
- Dump the cakes out of the pans to cool. Okay, don't dump them. Take them out gently. You can fix it if they break, but it's better not to break them.
Now for the strawberries
- While the cakes are cooling, clean and slice all but 1 pint of your strawberries. (The remaining pint will go on top of your cake, so make sure you save the most attractive pieces.)
- Place the strawberries in a bowl and add 1-cup sugar.
- Mix the strawberries and sugar, mashing the strawberries (somewhat) as you are mixing. You want the strawberry mixture to be juicy but not pulverized. You should still have lots of strawberry chunks when you are finished.
- Place one of the cooled cakes on a large serving platter. Spread the strawberry mixture all over the cake. Really mound it on. This is a lot of strawberries, but the more the better.
- Cover the cake with Saran Wrap and refrigerate overnight. You can cover the other cake with Saran Wrap and leave it on your counter.
- The strawberry mixture has soaked into the cake overnight. This makes it awesome, trust me. Finish your cake off just a few minutes before serving.
- Place the second cake on top of the cake with the strawberry mixture, in a layer.
- Cover the top completely with lots of whipped cream. You can use Cool Whip if you like, but real whipped cream is so easy, even for me, that it's more than worth the effort.
- If you use Cool Whip, 2 containers are more than enough. If you make real whipped cream, 1 pint (2 half-pints) should more than cover you. Don't be stingy with the whipped cream though. The more whipped cream you put on it, the more impressed people are.
Real Whipped CreamTo make real whipped cream you need: whipping cream, sugar and real (not imitation) vanilla extract. Hint: put your beaters and bowl in the freezer for at least 10 minutes before whipping. This makes your whipped cream come out better. Then, pour the whipping cream in the bowl, whip that puppy on high, and start adding vanilla and sugar. I can't give you measurements on the sugar and vanilla because I do it all to taste. For use in this recipe, I go heavy on the sugar and vanilla. As soon as the whipped cream peaks, stop! If you keep on going, you've got really sweet butter, not whipped cream. You don't want butter. The whipped cream takes like 5 minutes all told to make. It makes the shortcake 1000% better.
- Now you've got a huge strawberry shortcake in the proportions of a flag.
- Use blueberries (about half a pint or so) to make a square in the left-hand corner that resembles the star section of the flag.
- Slice your remaining strawberries in half, if they are big, and arrange in red stripes over the rest of the cake.
- Ta-da! A big old, good looking, great tasting Strawberry Shortcake!