Strawberry Shortcake
This classic dessert is best served when strawberries are in season.
Strawberry Shortcake
Makes 6 servings
Ingredients
4 cups strawberries, slices or chopped
3 tablespoons sugar
Shortcake
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
Directions
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.
