Fresh Strawberry Shortcake with Vanilla Bean Whipped Cream
- 4 cups sliced, fresh strawberries
- 1/2 cup sugar
For the shortcake:
- 2 1/3 cups Bisquick
- 1/2 cup milk
- 3 tablespoons sugar
- 3 tablespoons melted butter
- fresh nutmeg
For the whipped cream:
- 8 oz heavy whipping cream
- 1/4 cup sugar
- 1 teaspoon vanilla bean paste
Preheat oven to 450°. Mix strawberries with 1/2 cup sugar. Set aside. Follow directions on the Bisquick box for the shortcake, mixing all ingredients until a soft dough forms. Drop by spoonfuls onto an ungreased baking sheet. Box says 6 shortcake but they're HUGE! You could easily get twice that many out of one recipe.
Whip the cream in a chilled bowl at high speed until stiff. Add the sugar and vanilla paste and mix well.
If you know me at all, you know I went in after taking this picture and put an obscene amount of whip cream on top. It's so damn tasty. I may have even licked the plate. And the best news? No one else here will eat it! -gasp- I KNOW! More for me.