Mmmm….Strawberry Shortcakes. The ULTIMATE dessert for summer…or anytime of the year. But, it just taste so good with fresh strawberries!
Start out by pre-heating your oven to 425 degrees.
Grab a mixing bowl and stir together strawberries and 1/2 cup sugar; set aside. In another mixing bowl, stir Bisquick mix, milk, 3 tablespoons sugar, and melted butter until a thick, but soft dough forms.
Drop the dough by rounded tablespoonfuls into 6 mounds onto an un-greased cookie sheet; then add a little sprinkle of sugar.
Bake your dough for 10 to 12 minutes or until golden brown.
While that’s cooking, in a small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
Once its finished, take out your dough and you can serve your Strawberry Shortcake one of two ways…
1. Slice the warm shortcakes in half; layer with strawberries and whipped cream, or
2. Break up one biscuit per person into big pieces into a dessert bowl and pour strawberries over the biscuit; add a dollop of whipped cream on top! YUM!
Ingredients: I got the recipe here
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4 cups strawberries, stems removed and sliced
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2⁄3 cup sugar
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2 1⁄3 cups original Bisquick baking mix
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1⁄2 cup milk
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3 tablespoons butter, melted
WHIPPED TOPPING
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1⁄2 cup whipping cream
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a few drops of vanilla extract
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1 teaspoon sugar
