It is strawberry season here in Pennsylvania. Not those huge, more pink then red, flavorless things that you get at the grocery store. I am talking little, beet red-colored berries that make you remember what strawberries actually taste like. As the little lady and I were picking up some lunch on Saturday, we noticed the Amish farmer’s market was running. Now that’s a sign of summer around these parts. We stopped to see what they had and the local berries were there. It didn’t take much convincing for the little lady — we bought two quarts and will probably go back today for more. While I WILL be making homemade strawberry jam because our stock from last summer ran out, oh somewhere around October, we decided that that was a job for a bigger day. We decided on making Strawberry Shortcake. (Seriously, the little lady is going to wonder what happened to all the homemade desserts after this baby is born. It is literally the only thing that really appeals to me, and as my ass fattens, I have to recognize that this will all be over too soon.)
Now, don’t get all freaky on me because I am talking about making homemade jam. I do pride myself on a certain amount of Martha Stewart-ness (minus the Imclone Scandal and the time in the clink, but oh how do I want someone to make me that poncho), but it’s not like I sit around all day thinking about how I am going to win the Duncan Hines $100,000 bake-off. No, I just pretty much like to eat good food and look at pretty things. Besides, I only make the freezer jam variety, because I am too afraid that I won’t sterilize the jars properly and I will infect my whole family with botulism.
For us, strawberry shortcake is usually made with a biscuit or scone-like cake (hence, shortcake), not on some spongy or angel-foody kind of thing (which can be good in a different way, but that’s not strawberry shortcake for us). In the past, I have made allergy-friendly biscuits from scratch for the little lady with no dairy or eggs that were OK. I don’t normally use baking mixes, just because they generally contain too much crap or too many allergens for this family. But I recently saw a new type of Bisquick labeled “heartsmart” or something like that. It doesn’t contain any dairy, so I thought I might give it a try for quick pancakes or something. What I found was a recipe for shortcakes (I modified it) that were really good. They are a little lighter than a scone, but still crumbly and delicious for shortcake. I can envision the same basic deal for chocolate chunk scones, or orange scones, or you name it scones. And unfortunately we just finished off the last of the shortcake for breakfast this morning. I remember eating leftover shortcake for breakfast when I was a kid and, seriously, it really isn’t that big of a deal. We skip the ice cream or whipped cream in place of milk, and it is not really that different than any other breakfast (or so I tell myself).
Man, thanks for getting through my long-winded post just to talk about some freaking shortcake. Well, here’s the recipe for dairy and egg-free shortcake that could (and will, oh yes it will) be formed into scones. Enjoy. We usually slice up our strawberries and sprinkle just a bit of sugar on them so they get juicy and serve the cakes covered in berries and either ice cream or whipped cream (or milk/cream/soy milk if it’s breakfast time)…
Allergy-friendly Bisquick Shortcakes
2 1/3 c. Heart Healthy Bisquick (with no dairy or egg ingredients)
3 tbsp. sugar
4 tbsp. melted dairy-free margarine (we use Earth Balance)
1/2 c. soy milk
Raw Sugar (coarse)
Mix all ingredients lightly and press into a lightly greased pan. Sprinkle with raw sugar. Bake for 15-20 minutes at 400 degrees.