Ingredients:

  • 2 ½ cups (300g) Bisquick baking mix
  • ⅔ cup (160ml) milk (whole or 2%)
  • 3 tablespoons (45g) unsalted butter, melted
  • 1 tablespoon (12g) granulated sugar (optional)
  • 2 pounds (900g) fresh strawberries, hulled and sliced
  • ⅓ cup (65g) granulated sugar
  • 1 tablespoon (15ml) fresh lemon juice
  • 1 cup (240ml) heavy cream, chilled
  • 1 tablespoon (8g) confectioners' sugar (optional)
  • Pinch of vanilla extract (optional)

Instructions:

  1. Combine sliced strawberries, granulated sugar, and lemon juice in a bowl. Stir gently and set aside to macerate for at least 20 minutes, stirring occasionally.
  2. Preheat oven to 450°F (232°C). Line a baking sheet with parchment paper (optional).
  3. In a large mixing bowl, whisk together the Bisquick, milk, melted butter, and optional sugar until just combined. Be careful not to overmix.
  4. Drop spoonfuls of dough onto the prepared baking sheet, leaving some space between each shortcake.
  5. Bake for 15-20 minutes, or until the shortcakes are golden brown and cooked through. A toothpick inserted into the center should come out clean.
  6. Whip the heavy cream with confectioners' sugar and vanilla extract (if using) until soft peaks form.
  7. Let the shortcakes cool slightly. Split each shortcake in half. Spoon macerated strawberries and juice over the bottom half, top with whipped cream, and place the top half on the cream. Serve immediately.