My mom always used to make this dessert for me as a kid and I still love it. I used the recipe on the back of the bisquick box. If you are gluten free, make sure you buy Betty Crocker's new Gluten Fee Bisquick! It is the ultimate summer dessert and pretty much nothing tastes better to me than this. Enjoy!
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| You Won't Have Leftovers |
See biscuit recipe here
2 1/3c gluten free bisquick mix
1/3c butter
3/4c milk
1/4c sugar
1/2tsp vanilla extract
1 carton fresh strawberries
1/4c sugar
Vanilla ice cream (I used extra creamy double vanilla for richness and the smoothest texture)
Whipped Cream for serving
Directions:
1. Slice strawberries. Use the top of a glass to mash the strawberries with the sugar until some of the juices release. Mix in 1/4c sugar and set aside.
2. Preheat oven to 425F. Line a baking sheet with nonstick foil. In medium bowl, combine Bisquick mix and remaining 1/4 cup of the sugar; cut in butter with pastry blender or fork. Stir in milk, eggs and vanilla.
3. Drop by 6 spoonfuls onto cookie sheet. Bake 10 to 12 minutes or until light golden brown. Cool 5 minutes. With serrated knife, split shortcakes; fill and top with strawberries, ice cream and whipped cream. Enjoy!
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