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  • Strawberry Shortcake with Local Honey
  • Post author
    Hayley Stevens

Strawberry Shortcake with Local Honey

Strawberry Shortcake with Local Honey

Fresh fruit over buttery biscuits doesn't sound like it could get any better, but when Darien Rozell of @darienleigh added our Local Wildflower honey to the macerated berry topping- it became a celebration of summer!  Darien incorporated some of our Local Raw Honey Comb, which only comes once every summer, as a gorgeous garnish of sweetness and texture.  Check out this simple recipe as we hold on to the last month of summer and, by all means, serve it with our white Strawberry Fields tea, and maybe even make an afternoon of it, like Darien did!

Strawberry Shortcake with Local Honey

Makes 6 servings

Ingredients:
2 1/4 c Bisquick
4 T butter, melted
2/3 c milk
1 lb. fresh, ripe strawberries, washed & diced
1/4 c Saratoga Wildflower Honey + extra for drizzling
Vanilla ice cream 
Raw Honey Comb for garnish

 

Berries:

Wash and dice strawberries. Gently mix with 1/4 cup of

Saratoga Wildflower Honey. Cover and let sit for 20-30 minutes until juices begin to run.

Biscuits:

Preheat oven to 450°F. Stir Bisquick, milk and melted butter until a soft dough forms. Drop dough by large spoonfuls onto cookie sheet or baking stone. Bake 8-10 minutes or until golden brown.

To serve:
Spoon berry mixture over warm biscuits. Add a scoop of ice cream. Drizzle with extra Saratoga Wildflower Honey or a chunk of  Raw Honey Comb. Enjoy! (Can also be made with raspberries and blackberries!)
  • Post author
    Hayley Stevens