Simple, always delicious, particularly when strawberries are on sale. I like strawberries over shortcake (revolutionary, I know) far more than pound cake or angel food cake. Sadly, forgot to take pictures, but it was yummy.
My illustrious source of this recipe? Adapted from the back of a bisquick box. I really dislike bisquick pancakes, and the biscuits it makes are just OK, but I LOVE the shortcakes. Possibly because of the large amounts of strawberries and whipped cream involved.
Makes 4 shortcakes (the recipe says 6, but who are we kidding?)
1-1/2 lbs. strawberries (or so)
1/4 c. sugar
2-1/3 Bisquick mix
1/2 c. milk
4 T sugar
3 T butter, melted
whipped cream, if desired
Slice strawberries, add 1/4 c. sugar, mix, set aside for a couple of hours.
Mix (with spoon) remaining ingredients; drop by spoonfuls onto ungreased cookie sheet.
Bake at 425 for 10-12 minutes until golden brown. Split shortcakes in half horizontally; fill and top with strawberries and, if desired, whipped cream.