Strawberry Shortcake

Warm, sweet biscuit with homemade strawberry sauce and fresh strawberries.

Course Dessert

Cuisine American

Keyword Bakery, Cake, Easy

Prep Time 25

Cook Time 15

Total Time 40

Take half of the strawberries. Cut the stems off and rough chop them. To a small sauce pot, add strawberries, water, and 1/2 cup of sugar. Bring to a boil for 5 minutes, stirring often.
After the five minutes, add mixture to a food processor or blender and blend till soft. You can fine mesh strain the sauce however, personally, I do not taste the seeds.

With the other half of the strawberries, cut them into bit sized pieces. Add to a bowl and stir in 1-2 Tbsp of sugar. Set aside.

To a bowl, add Bisquick, 5 tablespoons of melted butter, milk, 1 cup of sugar, and vanilla extract. Stir with a scapula or wooden spoon. This will be a sticky dough. Divide into 4 balls. Place them onto a baking sheet lined with parchment paper. Lightly flatten the dough balls to an inch thick.
Place in the oven for 11-15 minutes. You want the tops to be slightly golden.
Pull from the oven. Melt 2 tablespoons of butter. Brush the tops of the biscuits while they are hot with the butter and sprinkle with sugar. Let the biscuits cool for 1-2 minutes. Just enough time to get a bowl and scoop your ice cream!
Serve warm, with vanilla ice cream or whipped cream. Top with strawberry sauce and strawberries.

BaileesKitchen