Strawberry Shortcake

• Preheat oven to 425 degrees.

Strawberry Sauce

• 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.

Fresh Strawberries

• 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.

Sweet Biscuits

• 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.