This recipe skips any complicated prep and uses only a few ingredients, allowing the natural flavor of fresh picked strawberries to shine in this delightful dessert.

Prep: 20 min Cook: 15 min Total: 35 min Serves 6S

Strawberries

3 cups strawberries (if possible, fresh picked)

Wash strawberries and remove leaves and stems. I find that a grapefruit spoon works incredibly well to cut through the top of the strawberry without hurting your fingernails.

½ cup sugar

Place strawberries in a non-reactive bowl and gently toss with sugar to coat.

Let sit for 20 minutes to allow sugar to draw out juices from strawberries. Partially mash with a potato masher, taking care to leave about half of the strawberries whole or partially whole. This will create thick, syrupy topping without cooking.

Biscuits

Preheat oven to 450°F.

2 cups homemade Bisquick mix

⅔ cup milk

Combine homemade Bisquick mix in a bowl with mix. Stir until a rough dough forms. Drop onto a cookie using a ⅓ cup measure.

Bake at 450°F until golden brown, about 10 to 12 minutes. Remove from oven and let cool.

Whipped Cream

1 cup heavy cream

2 tablespoons sugar

1 teaspoon vanilla extract

In a large bowl, combine heavy cream, sugar, and vanilla extract. Using an electric hand mixer, beat on high until cream thickens and forms stiff peaks, about 2 to 3 minutes.

Serving

Cut open a biscuit and place in a bowl. Top with about ½ cup of strawberries and a large dollop of whipped cream.

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Licensed from https://www.makebetterfood.com/recipes/strawberry-shortcake/