Ingredients:

  • 2 1/4 cups Bisquick Baking Mix
  • 1/4 cup Granulated Sugar (plus extra for sprinkling and sweetening berries)
  • 1/2 cup Cold Milk (Whole is best)
  • 1 tsp Vanilla Extract (Optional)
  • 2 Tbsp Butter (melted, for brushing)
  • 2 lbs Strawberries
  • 1 pint Heavy Whipping Cream

Instructions:

  1. Prepare the Strawberries: Wash and slice the 2 lbs of strawberries. Toss them with reserved granulated sugar (estimate 1/4 cup, or to taste) and set aside to macerate.
  2. Preheat the oven to 425°F (220°C). In a medium bowl, combine the 2 1/4 cups Bisquick Baking Mix, the 1/4 cup granulated sugar, 1/2 cup cold milk, and 1 tsp vanilla extract (if using). Mix quickly with a fork until the dough is just moistened. Do not overmix.
  3. Shape and Prepare for Baking: Drop the dough in 6 equally sized mounds onto an ungreased baking sheet. Brush the tops of the shortcakes with the 2 Tbsp of melted butter and sprinkle generously with extra granulated sugar for a crisp crust.
  4. Bake: Bake for 10 to 12 minutes, or until the shortcakes are golden brown and cooked through. Remove from the oven and let cool slightly.
  5. Prepare the Whipped Cream: Whip the 1 pint of heavy whipping cream until stiff peaks form.
  6. Assemble and Serve: Carefully split the warm shortcakes horizontally. Fill the bottom layer with a generous portion of the sweetened strawberries and juice, add a dollop of whipped cream, and top with the other half of the shortcake. Serve immediately.