When I heard of strawberry shortcake with a biscuit, I was confused. Who would want a dense, floury biscuit with sweet strawberries? And after all, it is called strawberry shortcake. I shunned it.
After much debate between my biscuit-loving friend and I, we decided to settle it with a bake-off!
So. Three girls rooting for strawberry shortbisquit, and me for strawberry shortcake. I was convinced I could get them to switch teams with my obviously superior recipe, and they were convinced that mine was the obvious loser. Three against one, right?
We baked, we ate. I admit I was pleasantly surprised with the shortbisquit; I was expecting a dinner biscuit and not the lighter, sweeter thing that it was.
The verdict: Both are delicious and too different to compare. However, we stood by our original favorites.
At least I broadened my strawberry shortcake horizons and had fun in the process, right?
And now I share with you my recipe, taken from McCall's Cookbook, given to my mom in 1964 by her mother.
1/2 cup milk
1 cup flour
1 teas. baking powder
1/4 teas. salt
3 large eggs
3/4 cup sugar
1 teas. vanilla extract
Heat milk in a saucepan until bubbles form around the edge of pan. Remove from heat. Preheat oven to 325F .
Sift flour with baking powder and salt. Beat eggs until thick and lemon-colored (this will take a few minutes). Gradually add sugar, beating until smooth and well-blended, about 5 minutes. Mix in flour until just combined and smooth. Add warm milk and vanilla, beating just until combined.
Pour into a 9 x 9 inch pan and bake for 25-30 minutes, or until a toothpick comes out clean. Cool on wire rack.
Top with strawberries and whipped cream!