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Strawberry Shortcake

Warm, sweet biscuit with homemade strawberry sauce and fresh strawberries.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course: Dessert
Cuisine: American
Ingredients Method

Ingredients
  

  • 16 oz Fresh Strawberries
  • 1/4 Cups Water
  • 1 1/2 + 2 Tbsp Cups Sugar Extra for sprinkle
  • 2 1/4 Cups Bisquick
  • 3/4 Cups Whole Milk
  • 7 Tbsp Butter Unsalted, melted
  • 1 tsp Vanilla Extract

Method
 

  1. Preheat oven to 425 degrees.
Strawberry Sauce
  1. 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.
  2. 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
  1. 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
  1. 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.
  2. Place in the oven for 11-15 minutes. You want the tops to be slightly golden.
  3. 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!
  4. Serve warm, with vanilla ice cream or whipped cream. Top with strawberry sauce and strawberries.