Ingredients:

  • 2 cups (240g) Bisquick baking mix (US), 240g self-raising flour(UK)
  • 1/2 cup (120ml) milk (US), 120ml milk (UK)
  • 2 tablespoons (25g) granulated sugar (US), 25g caster sugar (UK)
  • 2 tablespoons (30g) unsalted butter, melted (US), 30g unsalted butter, melted (UK)
  • 1 pound (450g) fresh strawberries, hulled and sliced (US), 450g fresh strawberries, hulled and sliced (UK)
  • 1/4 cup (50g) granulated sugar (US), 50g caster sugar (UK)
  • 1 tablespoon lemon juice (US), 1 tbsp lemon juice (UK)
  • 1 cup (240ml) heavy cream (US), 240ml double cream (UK)
  • 2 tablespoons (25g) powdered sugar (US), 25g icing sugar (UK)
  • 1/2 teaspoon vanilla extract (US), 1/2 tsp vanilla extract (UK)

Instructions:

  1. Gently combine sliced strawberries, sugar, and lemon juice in a medium bowl. Let stand for at least 15 minutes, stirring occasionally, to macerate and release their juices.
  2. Preheat oven to 400°F (200°C/Gas Mark 6). Line a baking sheet with parchment paper (optional).
  3. In a large mixing bowl, whisk together Bisquick, sugar, and melted butter. Add milk and stir until just combined. Do not overmix.
  4. Drop rounded spoonfuls (or use a cookie scoop) of dough onto the prepared baking sheet, leaving some space between each.
  5. Bake for 15-20 minutes, or until golden brown. Let cool slightly on the baking sheet before transferring to a wire rack to cool completely.
  6. While the shortcakes are baking, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Be careful not to overwhip!
  7. Split each shortcake in half. Spoon a generous amount of macerated strawberries over the bottom half, top with a dollop of whipped cream, and place the top half of the shortcake on top. Serve immediately.