The Best Strawberry Shortcake!

There is nothing that says Summer like fresh, homemade Strawberry Shortcake! It is one of my favorite things in the world and I have to make sure and not make it when I am home alone or I will eat it all! This is my favorite recipe. It is super simple and not fancy, but there are a few little tweaks that I think make it absolutely over-the-top delicious.

Preheat the oven to 425 degrees

Gather:
2 pints farm fresh strawberries
1/4 cup sugar
2 1/3 cup Bisquick
1/2 cup organic whole milk
3 T sugar
3 T Plugra butter, salted
Softened, ready to spread butter
Vanilla Ice Cream

Take your farm fresh strawberries, (this is important as strawberries in the regular grocery stores don’t have much flavor), cut them up in halves or quarters depending on their size. Add sugar to taste, (the recipe says 1/4 cup but I don’t measure). Then I use a tool to mash and cut them further.

This tool is actually made for using on ground burger but it’s perfect for this. It cuts up the pieces smaller and makes the strawberries release more juice. Until they look like this:

Then set them aside.
In a mixing bowl combine the Bisquick, milk, 3 Tablespoons sugar and softened Plugra butter. Mix until it forms the dough.
(Plugra is a European style butter favored by chefs. I only use it for baking and I think it makes a difference!)

Place the dough on a cookie sheet (I use a liner on top so it’s easy clean up and doesn’t stick), in about 6 shortcakes. Bake them for 10 minutes and check them. I always leave them in for 12 or 13 minutes but it depends on your oven. I like them browned on top 😊

When they are done, take them out of the oven and one by one cut the top off and spread softened, spreadable butter generously on both pieces. (The softened butter melting into the hot shortcake makes it so good!). Then put the shortcake in a large bowl and pour strawberries on it. Top it with vanilla ice cream.