I'm sure this is probably a recipe everyone already has. I got it from my mom but I have a feeling it came straight from the Bisquick box! Still we love it and since it is strawberry season, I just had to post it.
I know some people put strawberries on sponge cakes and angel food cakes and that type of food but I can't stand the texture of the strawberry juice when it soaks into the soft cakes. This shortbread keeps it's consistency even when flooded in strawberries.
Usually we slice the strawberries and let them sit, covered in sugar in the fridge for a couple hours. This batch was so sweet, we kept eating them straight. I was actually worried there wouldn't be any left to put on the shortcake!
Instead of letting the strawberries sit, this time we just cut them up and sprinkled a little bit of sugar over the top of the strawberries and shortcake.
2 1/3 cup Bisquick
2 tbsp sugar
2 tbsp melted butter
1/2 cup milk
Mix it all together. The dough will be stiff. Press into a 8 inch pan (either round or square will work). Bake at 425 degrees for 15-20 minutes.
Kay: I love it! I thought that it would be nasty that the shortcake was in a circle but it wasn't.
Mom (Dana): I love it!
(Can someone explain to me why Kay thought the shape of the shortcake would change the taste?!! What a strange girl. Where does she get that from?!)