Strawberry Shortcake

Sunday was another dreary cold and snowy day in Columbus so we stayed in the house nearly all day.  Dinner was lemon chicken and broccoli so I figured we could splurge a little for dessert.  Enter the strawberry shortcake.

It's one of my favorite desserts, so tasty and so simple to make.

First - get yourself a box of bisquick and follow the directions on the box.  In case you have the bag of bisquick but threw out the box, here's your recipe.

Ingredients
4 cups sliced fresh strawberries
1/2 cup sugar
2 1/3 cup Original Bisquick mix
1/2 Cup milk
3 Tbsp sugar
3 Tbsp butter or margerine, melted
1 container (8 oz) frozen, whipped topping, thawed.


Directions
Mix strawberries and 1/2 cup sugar; set aside. Heat oven to 425 F.
Stir Bisquick mix, milk, 3 Tbsp sugar and the butter until a soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.

Bake 10-12 min or until golden brown. split warm shortcakes; fill and top with strawberries and whipped topping.


My alterations - I didn't use quite 4 cups of strawberries but kept the sugar at that amount.  I cooked the strawberries and sugar over medium heat to get a simple syrup going from the strawberries.  I also did not use the whipped topping and instead used what I had on hand, a can of whipped cream.  I also added a small scoop of ice cream.

The recipe makes 6 LARGE shortcakes so you could make them smaller and get 8 out of this.  

-stephanie