Strawberry Shortcake

Everyone knows about the shortcake cups you get at the grocery store, but NOTHING compares to homemade. This buttery and sweet bread melts in your mouth and makes the perfect fresh dessert! 

Strawberries 

I like to prepare the strawberries first and let them sit in the fridge for about an hour so the flavors can merry together. First, I cut up one pound of strawberries and then add 1/2 cup of sugar and about 4 tablespoons of water. Stir together until the mixture forms a light syrup. Place in the fridge for an hour. 

Shortbread 

Combine 2 and 1/3 cups of Bisquick mix with 2/3 cup milk, 4 tbsp melted butter, and 1/2 cup of sugar and bake in a 425 degree oven for 10-12 minutes or until golden brown. I place them in biscuit size circles for individual cakes.  

Whipped Topping

Cool Whip always works but fresh is best with this dessert! Take 1 cup of heavy cream plus 3 tablespoons of sugar and a splash of vanilla and whisk on high until you get a whipped cream consistency. 

Top the shortcake with whipped cream and the strawberries and voila! Perfect Strawberry Shortcake!