Summer is in full swing and something that I love this time of year is the simplicity of dessert. I mean, ice cream, floats, s’mores. All simple, all delicious. Another one that I personally love is strawberry shortcake. So, I thought I’d share my favorite version with you today!

In the US, strawberry shortcake can come in a huge variety of forms. The basics are always the same: strawberries, cream, cake. But past that and there are very few similarities. The berries can be stewed, macerated (sprinkled with a small amount of sugar and left to steep) or left as is sliced or whole. The cream can be whipped, clotted, or custard. And you can use regular white or yellow cake, angel food cake, shortbread, biscuits, or even bread like brioche for the cake.

Shortcake actually refers to an old English baking method where the cake has a flaky, somewhat crunchy, scone like texture. (I may have recently watched a bit too much Great British Bake Off.) And this is the strawberry shortcake I remember from my childhood.

My mom had a great hack for making this type of shortcake super quick and easy, too. Although back then we didn’t call it a hack, just delicious. I’ve since added one of my own hacks as well. The texture of the shortcake absorbs some of the berry juice making it both crunchy and soft. And since this type of shortcake is closer to a biscuit, it can hold a lot more berries than more delicate cakes.

For the Shortcake

2 and 1/3 cups of pancake or waffle mix (my mom’s recipe calls for Bisquick, but I’ve done this with Kodiak Buttermilk Pancake mix and it worked well)

½ cup milk of choice

3 Tbsp sugar (a substitute will probably work as long as it is granulated)

3 tsp melted butter (again, a substitute or coconut oil will probably work as long as it is melted)

For the Topping

1 quart of strawberries, cleaned, hulled, and quartered

1-2 Tbsp sugar

Whipped cream (store bought or you are welcome to make your own)

Start with the topping by macerating the berries. Place the berries in a bowl and sprinkle with 1-2 Tbsp of sugar. Stir and set aside in the fridge for several hours to allow the berries to steep and release juices. The fresher the berries, the better. Also, this process works with raspberries and blackberries equally well, so you can sub or make a mixed berry shortcake if you’d prefer.

When you are ready to make the shortcake, combine the ingredients in a large bowl and mix thoroughly. My mom used pancake mix to make this easier as it already has the leavening agents included. You can bake the shortcakes in the oven, preheated to 425, for 10-12 minutes. Grab them just as they start to turn golden brown or they’ll burn.

But, if it is just too darn hot for the oven, you can make these on the top rack of your grill or on a grate over a fire pit. I discovered this hack on accident when I wanted to make it and we were in the midst of a 100 degree plus heat wave. Use a grill safe pan or double up a sheet of foil. It might take a bit longer and you’ll have to check periodically, but same rule applies, grab these just as they start to brown.

Either way you choose, drop large rounded spoonfuls of the batter onto a greased cookie sheet, grill safe pan, or foil. These are supposed to look rustic and imperfect, just plop them down. Depending on how large you make your scoops, you should get between 6 and 8 shortcakes/biscuits.

While the biscuits are still warm, split them in half horizontally across the middle. Top them with berries, making sure to spoon the juices over the biscuit, and whipped cream.

Until next time, be well friends!