Making meals for family brings immense joy. Like many women in my family, cooking, eating, and sharing meals are cherished traditions. Some of my fondest memories are created around the dinner table, fostering connection and laughter. Using convenient mixes like Pioneer Mix doesn’t diminish the love; it enhances the ease of bringing homemade goodness to the table. This strawberry shortcake recipe, taken from my family cookbook, perfectly blends simplicity with heartfelt tradition, ideal for creating your own memorable moments.
This Strawberry Shortcake recipe offers a delightful twist, combining classic flavors with the ease of Pioneer Baking Mix. For the best results, avoid substituting butter with margarine or homemade whipped cream with store-bought alternatives. Trust me, Pioneer Mix is the key ingredient that makes this recipe truly special.
Pioneer Mix Strawberry Shortcake Recipe
Ingredients:
- 2 cups Pioneer Original or Buttermilk Biscuit & Baking Mix
- 2/3 cup Milk
- 1/3 cup Sugar
- 6 tsp. Butter
- 1 1/2 tbsp. Butter, melted
- 1 tbsp. Sugar
- Fresh Strawberries, mashed and sweetened to taste
- Homemade whipped cream (Heavy cream and sugar, whipped)
Instructions:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- In a bowl, combine Pioneer Baking Mix, milk, and 1/3 cup sugar until just blended.
- Turn dough out onto a lightly floured surface. Roll to about 1/2-inch thickness.
- Cut out 6 larger and 6 slightly smaller rounds using cookie cutters or glasses.
- Place larger rounds on the baking sheet. Top each with a pat of butter, then with a smaller round.
- Brush tops with melted butter and sprinkle with 1 tbsp. sugar.
- Bake for 15 minutes, or until golden brown. Let cool.
- To assemble, split each biscuit. Spoon strawberries over the bottom half, top with whipped cream.
- Replace biscuit tops, add more strawberries and whipped cream. Serve immediately and enjoy this Pioneer Mix delight!
