Scrumptious Strawberry Shortcake

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If you’re looking for a light dessert for the summer months as the weather heats up, I’ve got the perfect recipe for you! Growing up, my mom always made several strawberry shortcakes during the summer. Whether you eat it like I do, plain with just strawberries on top, like mom, in a bowl of milk, or get a little fancy by adding some whipped cream, you really can’t go wrong with this dessert!

My boys had their slices devoured in minutes!



1 1/2 cups Bisquick (or other baking blend)

1/2 cup sugar

1/8 cup butter or margarine, softened

1/2 cup milk

1 teaspoon vanilla

2 eggs

Strawberry Topping:

2 lbs strawberries, diced small

1/2 cup sugar

Preheat the oven to 325* F and coat metal 9 inch cake pan with cooking spray and a thin layer of flour.

Whisk together cake ingredients, vigorously for about 30 seconds, then pour into pan. Bake for 30 minutes.

While shortcake is in the oven, mix the diced strawberries and sugar together in a bowl. Cover, and place in the refrigerator.

Allow cake to cool completely. Serve with strawberry topping. You can also put this in a bowl of milk, serve with whipped cream, or add vanilla ice cream.

Let me know if you try this recipe and tell me your favorite way to enjoy shortcake!

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