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Strawberry Shortcakes with Polenta Lemon Biscuits

This shortcake get an Italian update with the use of Polenta and gives the biscuit a great crunch 

Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Author www.recipeforaparty.com

Ingredients

  • 1 3/4 cups Bisquick mix
  • 1/2 cup yellow polenta
  • 1/3 cup sugar
  • 3/4 cup milk
  • 1 lemon zested
  • 1 1/2 tsp lemon extract reserve 1/2 teaspoon for whipping cream
  • 3 tbsp Turbinado sugar
  • 5 cups strawberries, hulled & sliced
  • 1/2 cup sugar
  • 3/4 cup whipping cream

Instructions

  1. Preheat oven to 375 degrees F

  2. In a mixing bowl stir together the Bisquick, polenta and 1/3 cup sugar until well combined. Add the milk, lemon zest and 1 teaspoon lemon extract and stir until combined well.

  3. Drop by large 12 spoonfuls onto parchment lined baking sheet or baking sprayed sheet pan.
  4. Sprinkle the top of each one with some Turbinado sugar
  5. Place in oven and bake for 10 to 15 minutes until golden, set aside and let cool
  6. While biscuits are in the oven, hull and slice the strawberries and stir in ½ cup sugar and place in the refrigerator until ready to use
  7. In a mixing bowl combine the whipping cream and ½ teaspoon of lemon extract and whip until fluffy but somewhat stiff
  8. Cut the biscuits in half lengthwise and spoon some strawberries along with juice over each half, top with whipped cream and then the top half of the biscuit and enjoy this summertime favorite