Step 1

Wash the strawberries and cut each into 4 to 6 slices lengthwise.

Step 2

Place the sliced strawberries in a mixing bowl, and add sugar.

Step 3

Gently mix and then cover with plastic wrap. Refrigerate for 15-30 minutes.

Step 4

Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. (You can also use a cookie sheet, and grease it with butter)

Step 5

In a large mixing bowl, whisk together the Bisquick mix and sugar. Add the milk and melted butter and stir until a soft dough forms. (Make sure not to over mix it)

Step 6

Divide the dough into 6 equal portions. Shape them into nice round balls, and then gently pat the ball down a bit (don’t flatten it to less than an inch thick or your shortcake will be too thin).

Step 7

Transfer the shaped balls to the baking sheet and bake for 10-12 minutes or until golden.

Step 8

Remove the cakes from the oven, and let them cool on a rack.

Step 9

In a large mixing bowl, mix together heavy cream, sugar, and vanilla extract.

Step 10

Beat the cream using an electric mixer on high speed until soft peaks form.

Step 11

Slice the cakes horizontally with a bread knife.

Step 12

Top the base layer of the cake with whipped cream and strawberries.

Step 13

Place the top layer of the cake and top with more whipped cream and strawberries. (Feel free to garnish with mint if desired.) Serve and enjoy!