A sweet cool treat for a summery evening. Wait until strawberries are in season and bring their own sweetness – you'll hardly need to sugar them at all.
Yield: about 8 servings (depending on how big you make your biscuits)
Prepare strawberries by hulling them: remove the leaves and the little bit where the leaves attach. Use a strawberry huller if you have one. Cut into medium dice or into slices. Place in a bowl, stir together with sugar. Refrigerate until dessert.
Preheat oven to 425°.
In a medium bowl, combine Bisquick baking mix, 4 Tbsp. sugar, milk, and vanilla. Beat until combined. Drop by large spoonfuls onto an ungreased cookie sheet.
Bake at 425° for 10 - 12 minutes or until golden brown.
To serve, place shortcakes in a bowl. Spoon strawberries over the top. Top with ice cream. Top with whipped cream and a cherry if desired.
Submitted by Gretchen Grant Contributed on: and modified on Friday March 11th, 2011