Brandy is the author of the food blog, Nutmeg Nanny. In her spare time she enjoys developing recipes, baking and cooking. She is a small town girl who left the corn fields of Ohio for the scenic beauty of the Hudson Valley region of New ...
Strawberry and mint are the perfect combination. Slightly sweet with a burst of fresh flavor. Paired with old-fashioned shortcake biscuits, you have heaven on a plate!
Strawberry shortcake and summer go hand in hand. This simple summer dessert combines fresh picked strawberries, mint and perfectly baked shortcake biscuits. Talk about the perfect way to end a warm summer night.
Old-fashioned strawberry and mint shortcake recipe
1 quart strawberries, tops removed and cut into quarters
1/3 cup granulated sugar
1 tablespoon finely minced mint
2-1/3 cups Bisquick mix
1/2 cup whole milk
3 tablespoons brown sugar
3 tablespoons melted butter
2 tablespoons milk
2 tablespoons sanding sugar
In a large bowl add strawberries, sugar and mint. Stir to combine. Cover and put in the refrigerator. Let macerate for at least an hour but preferably 4 hours.
When you are ready to make the biscuits, preheat the oven to 425 degrees F and prepare a baking sheet with a Silpat liner. Set aside.
In a bowl combine Bisquick, milk, sugar and melted butter. Stir until combined.
Divide dough equally into 4 pieces and drop onto Silpat-lined baking sheet. Using a pastry brush, brush the tops of the biscuits with milk and then sprinkle with sugar.
Bake for about 15 minutes on the middle rack until fully cooked in the center.
To assemble shortcakes split the biscuit in half and add to a plate. Cover in macerated strawberries and top with whipped topping.