Ingredients:

  • 2 1/4 cups Bisquick baking mix (270g)
  • 2/3 cup milk (160ml), whole or 2%
  • 3 tablespoons granulated sugar (36g)
  • 4 tablespoons unsalted butter (56g), cold, cut into small cubes
  • 1 pound fresh strawberries (450g), hulled and sliced
  • 1/4 cup granulated sugar (50g), or to taste
  • 1 tablespoon lemon juice (15ml) (Optional)
  • Whipped cream, ice cream, or clotted cream (Optional)

Instructions:

  1. Gently toss sliced strawberries with sugar and lemon juice (if using) in a bowl. Set aside to macerate while you make the shortcakes.
  2. Preheat oven to 425°F (220°C/Gas Mark 7). Line a baking sheet with parchment paper, if desired.
  3. In a large mixing bowl, whisk together Bisquick and sugar.
  4. Cut in the cold butter using a pastry blender or fork until the mixture resembles coarse crumbs.
  5. Gradually add the milk, stirring until just combined. Do not overmix! A few streaks of flour are fine.
  6. Turn the dough out onto a lightly floured surface. Gently pat it into a ½-inch thick circle. Use a biscuit cutter or knife to cut out shortcakes.
  7. Place the shortcakes on the prepared baking sheet. Bake for 12-15 minutes, or until golden brown.
  8. Let shortcakes cool slightly. Split them open, top with the macerated strawberries and juice, and add a dollop of whipped cream, ice cream, or clotted cream. Serve immediately.