Strawberry Shortcakes

I was most excited to make this dessert for my Easter brunch party because I haven't had it in forever. It is such a classic, and who knew it was so easy to make?! Want to know the secret to this recipe??? BISQUICK! The box has the recipe and cooking instructions on the back! But between you and me, it's an old, old, secret recipe that's been passed down many a generations. I do use the exact shortcake recipe from the bisquick box, but not the strawberry part. I personally don't like the really sweet, syrupy strawberry topping that normally comes on Strawberry Shortcake, so I make mine a little different. But the shortcake recipe is a no fail. The only recommendation I have is to make them fresh, right before serving. I made mine the day before and they seemed to dry out pretty quickly. Plus, they're always better hot n' fresh out the oven!

For strawberries:
- 3 lbs strawberries
- 1 lemon, juiced
- 1/4 c sugar

For shortcakes:
- 4 2/3 c bisquick
- 1 1/3 c milk
- 6 tbsp sugar
- 6 tbsp butter, melted

For whipped cream:
- 2 c heavy whipping cream
- sugar to taste
- 1 tsp vanilla extract
Cool Whip is a fabulous alternative.


Serves 12

Directions:
Wash your strawberries, then cut off the tops and slice them length-wise.



Mix them with the sugar and lemon juice and let it all marinade while you prep the shortcakes.

Mix together the melted butter, milk, sugar and bisquick mix. I am telling you... this stuff is better than cookie dough. Amazing!

Spoon out 6 shortcakes onto an ungreased cookie sheet and bake them at 425F for 10 to 15 minutes or until the tops are golden brown and you can insert a knife in the center of the shortcake and it comes out clean. Repeat this step for the second batch.

These are like amazingly soft, slightly sweet biscuits and are perfect by themselves! If you're making the homemade whipped cream, beat the cream with a hand mixer until it firms up and forms "soft peaks." Then mix in the vanilla and sugar to taste.

Now for the Strawberry Shortcake assembly! Cut a shortcake in half while it's still warm. To the bottom half, add a generous spoonful of the strawberries followed by a large dollop of whipped cream. Finish by topping with the last half of shortcake while you slurp up your drool.