Strawberry Shortcake


This classic dessert is best served when strawberries are in season.



Strawberry Shortcake

Makes 6 servings



4 cups strawberries, slices or chopped

3 tablespoons sugar



2 1/3 cups Bisquick™ mix

2 tablespoons sugar

1/2 cups heavy cream

3 tablespoons butter, melted


Whipped Cream

1 1/2 cups heavy cream, chilled

3 tablespoons sugar

1 1/2 teaspoons vanilla extract

1 teaspoon freshly grated lemon zest



Preheat oven to 400˚F. Mix strawberries with 3 tablespoons sugar and refrigerate to let juices develop, at least 30 minutes. In medium bowl combine Bisquick™, sugar, heavy cream and butter until dough forms. Drop 6 rounds onto cookie sheet covered with parchment paper. Bake until golden brown, 10 to 12 minutes. While shortcakes are baking, in a chilled medium bowl whip heavy cream, sugar and vanilla extract on high speed until soft peaks form. Remove shortcake from oven and place on a rack to cool slightly. Slice each piece twice horizontally. Spoon some of the strawberries with their juice onto each shortcake bottom along with a generous dollop of whipped cream.  Place middle piece on top and repeat with strawberries and whipped cream. Add final piece, spoon strawberries and whipped cream over the top and serve.



Strawberry shortcake