The warm weather really makes you want to roll the barbecue grill out to grill up your favorites.  Add a pasta salad, some chips and you've got a picnic. End that meal on an easy high note with Taste of Home.  My mom was always good at making the strawberry part but the shortcake she used was the pre-packaged kind from the grocery store.  The kind you could keep in a bomb shelter for years because they are so full of preservatives.  You don't have to do that, instead serve them fresh home-made shortcake cups.



  • 1 quart fresh strawberries
  • 4 tablespoons sugar, divided
  • 1-1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold butter, cubed
  • 1 egg
  • 1/2 cup milk
  • Whipped cream


  • Mash or slice the strawberries; place in a large bowl. Add 2 tablespoons sugar and set aside. In another bowl, combine flour, baking powder, salt and remaining sugar; cut in butter until crumbly. In a small bowl, beat egg and milk; stir into flour mixture just until moistened.
  •  Fill eight greased muffin cups two-thirds full. Bake at 425° for 12 minutes or until golden. Remove from the pan to cool on a wire rack.
  •  Just before serving, split shortcakes in half horizontally. Spoon berries and whipped cream between layers and over tops of shortcakes. Yield: 8 servings.