Ingredients:

  • 4 cups Fresh Strawberries, hulled and sliced (900 g)
  • 1/4 cup Granulated Sugar (50 g)
  • 1 teaspoon Fresh Lemon Juice (5 ml)
  • 2 1/4 cups Original Bisquick Mix (270 g)
  • 1/4 cup Cold Unsalted Butter, diced (57 g)
  • 1/2 cup Whole Milk, chilled (120 ml)
  • 1 tablespoon Demerara Sugar (Optional, for topping)
  • 1 1/2 cups Cold Heavy Whipping Cream (360 ml)
  • 2 tablespoons Powdered Sugar (25 g)
  • 1 teaspoon Pure Vanilla Extract (5 ml)

Instructions:

  1. Macerate the Strawberries: In a medium bowl, gently combine the sliced strawberries, granulated sugar, and lemon juice. Stir lightly, cover, and let rest at room temperature for a minimum of 30 minutes. The sugar will draw out the fruit juices, creating a luscious syrup.
  2. Preheat and Prepare: Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Cut in Butter: Place the Bisquick mix into a large bowl. Add the diced cold butter. Use a pastry blender or your fingertips to cut the butter into the mix until it resembles coarse crumbs.
  4. Mix Dough: Pour the cold milk into the flour mixture all at once. Stir only until the dough just comes together—do not overmix, or the shortcakes will be tough.
  5. Shape and Cut: Turn the dough onto a lightly floured surface. Gently knead 3–4 times. Pat the dough into a circle about 3/4-inch thick. Use the biscuit cutter (push straight down and pull straight up, do not twist) to punch out 8 rounds. Re-pat the scraps gently and cut the remaining rounds.
  6. Bake: Place the rounds 1 inch apart on the prepared baking sheet. If desired, brush the tops with a little extra milk and sprinkle with Demerara sugar. Bake for 12–15 minutes, or until the shortcakes are golden brown and cooked through.
  7. Cool: Transfer the shortcakes to a wire rack and allow to cool slightly (5–10 minutes). They should be served warm or at room temperature.
  8. Whip Cream: In a very cold bowl, whip the cold heavy cream until soft peaks begin to form. Gradually add the powdered sugar and vanilla extract. Continue whipping until stiff, but still slightly soft, peaks form.
  9. Assemble: Split a warm shortcake horizontally using a serrated knife. Spoon a generous portion of the macerated strawberries and their juices onto the bottom half. Top with a dollop of vanilla whipped cream, replace the top of the shortcake, and add a final flourish of cream and berries. Serve Immediately.