Easy Strawberry Shortcakes

Name: Easy Strawberry Shortcakes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Ingredients: 1 (32-ounce) carton strawberries, hulled and thinly sliced; 1/2 cup granulated sugar, divided; 2 teaspoons pure vanilla extract, divided; kosher salt, to taste; 3 cups premade baking mix, such as Bisquick™; 3/4 cup whole milk; 4 tablespoons butter, melted; 1 cup heavy cream; 2 tablespoons powdered sugar; 1/4 cup fresh mint leaves, torn

Summer Sweet Fruit

Time: 45 minutes

Yield: 8 servings

About

This is a speedy and delicious way to celebrate the arrival of summer! Easy Strawberry Shortcakes feature homemade shortcakes, but without all the fuss. The results are golden, tender, and buttery shortcakes, which are a tasty contrast to the sweetness of the juicy sweetened strawberries and the light, fluffy homemade whipped cream. Everything being homemade is what makes these Easy Strawberry Shortcakes such a joy to eat! Don't just stand there! Help yourself!

Ingredients

1 (32-ounce) carton strawberries, hulled and thinly sliced
1/2 cup granulated sugar, divided
2 teaspoons pure vanilla extract, divided
kosher salt, to taste
3 cups premade baking mix, such as Bisquick™
3/4 cup whole milk
4 tablespoons butter, melted
1 cup heavy cream
2 tablespoons powdered sugar
1/4 cup fresh mint leaves, torn

Directions

Step 1 -Preheat the oven to 425 degrees F.

Step 2 -Line a large, rimmed baking sheet with parchment paper.

Step 3 -In a medium bowl, add the strawberries, 1/4 cup of the granulated sugar, 1 teaspoon of the vanilla, and the salt and stir to combine. Set the strawberry mixture aside.

Step 4 -In a large bowl, add the baking mix and the remaining granulated sugar and stir to combine.

Step 5 -Add the milk and the melted butter to the sugar mixture and stir until a smooth dough forms.

Step 6 -Using a 1/4-cup scoop, form 8 mounds of the dough and place them on the prepared baking sheet, ensuring to space them out evenly.

Step 7 -Bake until the shortcakes are golden, about 13-15 minutes.

Step 8 -Transfer the shortcakes to a wire rack to cool.

Step 9 -In a separate, large bowl, add the heavy cream, the powdered sugar, and the remaining vanilla and using an electric handheld mixer on medium-high speed, beat until moderately stiff peaks form.

Step 10 -Split the shortcakes in half horizontally.

Step 11 -On the bottom halves of the shortcakes, evenly spoon the whipped cream mixture.

Step 12 -Evenly add the strawberry mixture and the mint leaves to the whipped cream layers.

Step 13 -Replace the top halves of the shortcakes and serve.

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