Strawberry Shortcake Recipe. A much-loved favorite at Alexander's Restaurant

Strawberry Shortcake Recipe

Second only to our blackberry pie,
strawberry shortcake is
wildly popular with our guests.
We make our shortcakes from scratch but the
following recipe fits the bill when you want a
delicious dessert without a lot of fuss and muss.

Serves 6 to 8.

Oven: 425

Ingredients.
3 cups fresh strawberries
1/2 cup sugar

For the Biscuits:
2 1/3 Bisquick mix
1/2 cup of half & half
3 Tbs sugar
3 Tbs butter melted
Zest of one orange (optional)

Vanilla ice cream
Chocolate Syrup
Whipped Cream
Fresh mint leaves, when available. For garnish.

Slice strawberries and sprinkle with sugar. Set aside.

Mix Bisquick, milk, 3 Tbs sugar, butter, orange zest. Form into a ball.On lightly dusted surface, roll the dough out to about 1/2" thickness. Cut-out into 6 to 8 circles.Place on ungreased cookie sheet and bake in 425 oven for 8 to 12 minutes, or until golden brown.Cool.Split shortcakes in half, length-wise.

On dessert plates, drizzle chocolate syrup. Feel free to get artsy.
Place a bottom half of shortcake on each plate.
Put a generous scoop of vanilla ice cream on the shortcake.
Place top of shortcake on the ice cream and gently press down.
Spoon strawberries over shortcake.
Top off with a dollop of whipped cream on top and around the plate perimeter.
Place a slice of strawberry on top of shortcake tower.
(Chocolate lovers: Top off your creation with a final chocolate-syrup-touch.)
Garnish your creations with a sprig of fresh mint.
Note: For a chocolate-twist, add 3 Tbs of cocoa to the Bisquick ingredients.

Enjoy.

Alexander's Restaurant