 | | Directions |
- Clean the strawberries by wiping with a damp paper towel and then remove the stems by cutting them out with a paring knife. Cut the strawberries into quarters.
- Place them in a bowl and sprinkle with 2/3 cup of sugar. Stir the sugar into the strawberries and then allow them to set for at least 30 minutes, stirring several times.
Note:The strawberry sauce could be prepared the day before and then kept in the refrigerator until needed.
- Set the strawberry sauce aside and begin preparing the shortcake. Combine the Bisquick baking mix, melted butter, milk and sugar in a bowl and stir until the dough forms.
- Grease and flour an 8" round cake pan. Place the dough in the pan and then pat the dough into the bottom.
- Place the shortcake in an oven preheated to 425°F and bake for 10 to 15 minutes or until golden brown.
- Remove the shortcake from the oven and allow it to cool slightly. After cooling for awhile, run a knife around the edges for the cake to loosen.
- Turn the shortcake out on to the palm of your hand and then flip it back over and place on a cake plate. Any type of large plate or platter will work.
- Center the shortcake on the plate and then pour about three quarters of the strawberry sauce on top of the shortcake. Some juice and berries will run off the sides of the shortcake but that is fine.
- Top the strawberries with the whipped cream and then place a few more berries in the center.
- Cut into wedges and serve.
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Prep Time: 30 minutes
Cook Time: 15 minutes
Container: 8
Servings: 8
Serving Size: 1 slice
|  | | Ingredients | | - | | 2 pints fresh strawberries |
| - | | 2/3 cup sugar |
| - | | 2 1/3 cups Bisquick baking mix |
| - | | 3 tablespoons butter - melted |
| - | | 1/2 cup milk |
| - | | 3 tablespoons sugar |
| - | | 8 ounces whipped topping |
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