Strawberry Daiquiri Shortcakes Recipes

STRAWBERRY DAIQUIRI

Steps:

• Add to a blender and puree: ice cubes, light rum, Triple Sec, fresh strawberries and lime juice. Rub the rim of a glass with lime. Roll the glass in sugar. Garnish with lime wedges. Taste and enjoy!

BEST STRAWBERRY DAIQUIRI

Steps:

• In a blender, combine ice, sugar and strawberries. Pour in lime juice, lemon juice, rum and lemon-lime soda. Blend until smooth. Pour into glasses and serve.

STRAWBERRY DAIQUIRI

Steps:

• Combine lime zest and 2 tablespoons sugar in a food processor. Pulse until combined. Set aside.
• Place lime juice, strawberries, rum, 2 to 4 tablespoons sugar, depending on the sweetness of your strawberries, and ice cubes in a blender. Blend until smooth.
• Rub the rims of four glasses with a lime wedge, dip rims in lime sugar, and fill glasses with daiquiri.

STRAWBERRY SHORTCAKE DRINK

Steps:

• Place thawed frozen strawberries, amaretto liqueur, vanilla ice cream, vanilla extract, crushed ice, and vanilla vodka into a blender.
• Cover and blend until smooth.
• Pour into a glass and garnish with whipped cream and a fresh strawberry.

BISQUICK STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
• In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
• Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
• Split warm shortcakes; fill and top with strawberries and whipped cream.

STRAWBERRY DAIQUIRI SHORTCAKES

Steps:

• For strawberry sauce: In a medium bowl, combine strawberries and daiquiri mix. Cover and chill for at least 1 hour.
• For shortcake: In a medium bowl, use a pastry blender to cut butter into biscuit mix until mixture resembles coarse crumbs. Make a well in the center of the mixture.
• Add milk all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on a baking sheet coated with cooking spray or parchment paper; flatten each mound with the back of a spoon until about 3/4 inch thick.
• Sprinkle with sugar. Bake in a 425 degrees oven for 10 to 12 minutes or until golden. Cool on a wire rack for 10 minutes.
• To serve, cut shortcakes in half horizontally. Place bottom layers in 6 shallow dessert dishes. Top each with a scoop of ice cream. Replace top layers. Top with strawberry sauce and whipped cream.