Blue Ribbon Strawberry Shortcake

I'm going to be completely honest with you, friends--I didn't cook one dinner this entire week. Gasp!! Sad but true--this week has been chalked full of 4:30 wake up calls and emotionally draining days so either hubs and I grabbed some fast food or hubs whipped something up for us. (He made me breakfast in bed yesterday morning--how sweet is he!) How horrible a start is that for my April directive!!
Luckily though, on Sunday I made him one of his very favorite desserts--strawberry shortcake. Zach LOVES strawberries....as in would eat them every day any day so when I saw these lovelies at the commissary I knew this dessert was in order. 

Strawberry Shortcake Serves 6 Originally from Mama's Betty Crocker Cookbook
Ingredients: For the Strawberries

• 1 pkg strawberries (usually about a quart) 
• 1/4 c sugar

For the Shortbread

• 2 1/3 Bisquick mix
• 1/2 c milk
• 4 tbsp sugar
• 3 tbsp melted butter

For the Whipped Cream

• 1 cup heavy cream
• 1 tsp vanilla extract
• 1 tbsp powdered sugar

Directions:

1. Heat oven to 425 degrees. Slice your strawberries and place them in a medium-sized bowl. Using a potato masher, slightly mash the strawberries and mix in the 1/4 sugar. Set aside. (I like to leave them for at least an hour). Place another small bowl into the freezer to chill. 

2. In another bowl, stir Bisquick, milk, sugar, and butter until soft dough forms (a pastry cutter comes in handy here). Drop your biscuit dough by spoonfulls onto an ungreased cookie sheet.

3. Bake 10 to 12 minutes until biscuits are golden brown. While they're cooking pour your heavy cream into the smaller bowl you just chilled. Add the vanilla and powdered sugar and beat with an electric mixer until peaks form (make sure not to overbeat!). 

4. Split the shortcakes, pour on your strawberry mixture and top with your whipped cream. Serve and enjoy!!!