A spring favorite around my neck of the woods, STRAWBERRY SHORTCAKE will unapologetically be served for the next few months out of my kitchen.

Served in so many delicious ways, where to start is the hardest part about it. Because it’s served from March through July, I’ve perfected the quickest way to spread the love

Here’s what you need

• 2 c of your homemade bisquick (copycat) mix. If you want me to repost my recipe, I will certainly do that for you.
• Enough water to make a sticky dough
• 4 c frozen or fresh strawberries smashed
• 1/2 c sugar

Here’s what you do

In a large bowl, add sugar to strawberries, smash with potatoes masher and leave at room temp until the sugar starts extracting the juice from the berries. Then cover and chill until ready to serve.

In a medium bowl measure in your copycat Bisquick mix and a  small amount of warm water, roughly a 1/4-1/2 c. You want it sticky but not overly wet.

Using your big ice cream scoop, scoop out the dough and drop it gently in some dry mix. Coat all sides and place in a greased pie pan for baking (425 degrees for 10 minutes).

Just look at how golden and plump they are now 😀 YUM!!!

Cut one in half or tear it into pieces and put in a bowl. Scoop out 1 c of strawberries and pour them over the top. You can add ice cream, whipped cream or just leave them plain like me. Either way, oh much yumminess, you will be glad you did.

Because you deserve it

Jo 💟