Ingredients:

  • 2 cups (240g) Bisquick mix
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (28g) unsalted butter, melted
  • 2/3 cup (160ml) milk (whole or 2%)
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 2 tablespoons (25g) granulated sugar (to macerate the strawberries)
  • 1 cup (240ml) heavy whipping cream
  • 2 tablespoons (15g) powdered sugar (for sweetening the cream)
  • 1 teaspoon vanilla extract

Instructions:

  1. Slice strawberries and combine in a bowl with granulated sugar. Set aside to macerate (let sit for at least 10 minutes).
  2. Preheat the oven to 425°F (220°C). In a mixing bowl, combine Bisquick mix and sugar. Add melted butter and milk. Stir until just combined.
  3. Drop spoonfuls of dough onto a parchment-lined baking sheet. Bake for 10-15 minutes until golden brown.
  4. In a chilled bowl, whisk heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.
  5. Split shortcakes in half horizontally. Layer with macerated strawberries and a generous dollop of whipped cream. Top with the other half of the shortcake and an extra dollop of cream and strawberries, if desired.