Homemade strawberry shortcake

This weekend, I made strawberry shortcakes because both strawberries and whipping cream were on sale at the supermarket. It's the perfect time of year for them, plus they include more fruit and less sugar than other desserts, so are probably a better choice of sweet treat for a pregnant person.

When I was growing up, we always used Bisquick to make shortcakes, which I remember being very tasty and also easy to make. However, I didn't have enough Bisquick on hand (and the supermarkets near us didn't seem to have any either).

So, I made actual homemade shortcakes following a Smitten Kitchen recipe. The only changes I made were to use 1 egg (not 2 egg yolks) and skip the rolling in sugar step (as I didn't have any coarse sugar). I also needed to bake the shortcakes longer than called for, but perhaps that's because I was using a toaster oven (as always). 

The shortcakes turned out very well, with a great crumbly texture and delicious flavor too. Not sure I'll go all out to make homemade ones every time, but it's good to have different options to consider in the future.