Never let it be said that The Hungry Goddess doesn’t love whipped cream. I do. I love homemade whipped cream almost more than anything in the world. Add a dash of salt and a dash of sugar to heavy cream and you have creamy peaks of delicious that melt in your mouth. Of course, it would be hedonistic to eat that luscious whipped cream all alone without something delectable that requires adornment. Enter the strawberry shortcake.
Adding homemade whipped cream to strawberry shortcake is only sensible and it certainly does require adornment. How can you not add it? And marinating your fresh summer strawberries in St. Germain liqueur also seems perfectly sensible. At the end of it all, I had golden homemade Bisquick biscuits, fresh Driscoll’s strawberries that became marinated strawberries, homemade whipped cream, and an intoxicating drizzle of St. Germain laced juice to drizzle over the top.
It was lunch. And dinner. And will be dessert.
Now … who wants more whipped cream?
psssst for those who want even more, check out the Full Belly Sisters Pinterest board for Strawberry Shortcake.
Ingredients: (makes about 4 small servings – double to be greedy :))
- 1 1/2 cups Bisquick Heart Smart Baking Mix
- 1/2 cup milk
- 16 oz. Driscoll’s Strawberries – chopped
- 1 cup St. Germain Liqueur
- 1/2 cup sugar – 1/4 cup for marinating strawberries and 1/4 cup for whipped cream
- 1/2 pint heavy cream
- 1/4 teaspoon salt
Make the biscuits according to the Bisquick box directions ( 1 1/2 cups Bisquick and add 1/2 cup milk. Drop on ungreased baking sheet and bake 7-9 minutes at 450 or until golden. I swiped a teensy bit of butter across the top too.).
Marinate the chopped strawberries for a minimum of one hour in 1 cup of St. Germain liqueur. I also added a bit of sugar that cut down on the alcohol flavor. I marinated them for 3-4 hours.
Add 1/4 cup sugar and a dash of salt to heavy whipping cream and beat for approximately 5-7 minutes or until peaks form.
Cut biscuits in half, spoon strawberries over top of the biscuits. Adorn with whipped cream and spoon juice over the whipped cream. Eat immediately so biscuit does not become too soggy.