Trying to pick the perfect recipe for a Mother’s Day post was actually quite hard! Brunch items are popular for Mother’s Day but I’m not a fan of huge breakfasts, so I ruled those out. I decided I wanted to post a dessert item. I’m betting most moms would appreciate a homemade treat for their special day. I sat down with my collection of favorite recipes for about an hour and paged through it. I came across a lot of great dessert recipes. (Mainly because I collect dessert recipes!) I finally came across the perfect recipe. It’s simple enough for Dad & the kids to make and it doesn’t require a lot of ingredients, skill or time. It’s the perfect accompaniment to fresh berries which are always in abundance for Mother’s Day.

Eric’s family used this recipe while he was growing up. It has stood the test of time and we make it all summer long. We usually put together our own biscuit mix but using Bisquick makes it even quicker & easier.

Biscuit Mix (adapted from Better Homes & Gardens Cookbook)

• 5 cups flour
• 2 tablespoons + 2 teaspoons baking powder
• 1/8 cup sugar
• 2 teaspoons salt
• 1 cup shortening

In the large bowl of a mixer, stir together the flour, baking powder, sugar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Store the mix in an airtight container at room temperature for up to 3 months. (This mix can also be used to make biscuits, muffins & pancakes. Leave me a comment if you’re interested in those recipes.)

Strawberry Shortcake (from the Bisquick box)

• 2 1/3 cups biscuit mix (above recipe or Bisquick)
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons melted butter

Mix the biscuit mix and sugar together in a large bowl. Add the milk and melted butter then stir until thoroughly combined.

Add the milk and the melted butter to the dry ingredients.

Spread the dough into an ungreased 8 or 9 inch cake pan.

Press the dough into a cake pan with a spatula or your hands.

Bake the shortcake at 400° for 15-20 minutes. Alternately, you can place 8 blobs of dough on a cookie sheet and bake them for 10-12 minutes.

Done!

Serve the cake warm with berries and whipped cream or ice cream.

Serve with any kind of berry, ice cream, whipped cream, chocolate sauce . . . !

Happy Mother’s Day!   ~Linda

Biscuit Mix (adapted from Better Homes & Gardens Cookbook)

• 5 cups flour
• 2 tablespoons + 2 teaspoons baking powder
• 1/8 cup sugar
• 2 teaspoons salt
• 1 cup shortening

In the large bowl of a mixer, stir together the flour, baking powder, sugar and salt. Cut in the shortening until the mixture resembles coarse crumbs. Store the mix in an airtight container at room temperature for up to 3 months. (This mix can also be used to make biscuits, muffins & pancakes. Leave me a comment if you’re interested in those recipes.)

Strawberry Shortcake (from the Bisquick box)

• 2 1/3 cups biscuit mix (above recipe or Bisquick)
• 1/2 cup milk
• 3 tablespoons sugar
• 3 tablespoons melted butter

Mix the biscuit mix and sugar together in a large bowl. Add the milk and melted butter then stir until thoroughly combined.

Spread the dough into an ungreased 8 or 9 inch cake pan.

Bake the shortcake at 400° for 15-20 minutes. Alternately, you can place 8 blobs of dough on a cookie sheet and bake them for 10-12 minutes.

Serve the cake warm with berries and whipped cream or ice cream.