Strawberry Shortcake

Adapted from an internet recipe.

This is absolutely delicious. I doubled the shortcake recipe and made it in a 9x13 pan, came out perfect. Link to the shortcut is listed in the Recipe Notes section.

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Prep Time 10

Cook Time 15

Total Time 25

Course Dessert

Cuisine American

Servings servings

Equipment

Oven
Baking Pan (8x8 inch)

Ingredients

For the Shortcake

2⅓ cups Bisquick Mix, Shortcut
3 tablespoons sugar
3 tablespoons butter, melted
⅔ cup milk

For the Strawberries

4-6 cups fresh strawberries, trimmed / cleaned
1-2 tablespoons sugar

For Serving

whipped topping, as desired

Instructions

Preheat your oven to 200° C (400° F). Get out a 8x8 baking pan, lightly grease with butter.
Add all Shortcake ingredients to a mixing bowl and mix together.
Spoon batter into the prepared pan, spread out evenly.
Bake for 15-20 minutes or until golden brown.
While the cake is baking, slice the strawberries and place in mixing bowl, sprinkle and toss with 1-2 tablespoons of sugar. Cover and place in the fridge until ready to serve.
Remove shortcake from the oven and allow to cool a little. You can serve the shortcake while it is a little warm or at room temperature.
When ready to serve, cut the shortcake into 4 squares, slice each square in half horizontally, top each bottom with strawberries.
top with the other half of the shortcake, top with more strawberries.
Then top with whipped topping. Serve, and enjoy.

Notes

Shortcut: Bisquick.

Variants: 1. Double the recipe and bake in a 9x13 baking pan. 2. Use your choice of fruit, blueberries as well as peaches sounds very tasty. 3. Slightly mash the fruit after it has been soaking in the sugar, for a mush fruit presentation. 4. If serving warm, generously butter the bottom piece of the shortcake. 5. Use Jiffy Baking Mix, your favorite store brand of Baking Mix (I used Kroger brand while I was in TN) or make the baking mix from the shortcut.