summer survival guidestrawberry shortcake recipeStrawberry shortcake is the perfect summer dessert to bring to a backyard barbecue or Fourth of July party—especially now that strawberries are so lovely and in season. Until very recently, I didn't realize that there were people who ate their strawberries and whipped cream over biscuits instead of white cake. But now that I've tried it, I actually prefer it this way.

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This strawberry shortcake recipe goes above and beyond simply buying pre-made, store-bought biscuits or cake, but it's still really easy...

Easy Strawberry Shortcake Recipe (serves 12)

6 cups fresh strawberries, washed and sliced thin

1 cup, plus 7 tablespoons granulated sugar

Juice from one lemon

4 2/3 cup Bisquick mix

1 cup milk

6 tablespoons butter or margarine, melted

3/4 cup heavy whipping cream

Vanilla extract

For strawberries: Mix strawberries, 1/2 to 1 cup sugar (depending on how sweet the berries are), and lemon juice. Let stand for 1 hour. Mash strawberries a bit if preferred.

For biscuits: Mix Bisquick mix, milk, 6 tablespoons sugar and the butter until soft dough forms. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2-inch thick. Cut with floured 3-inch round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes at 425F or until golden brown.

For cream: Beat whipping cream, 2 tablespoons sugar, and a couple drops of vanilla until it holds soft peaks.

Assembly: Split biscuits in half. Fill and top with strawberries and whipped cream.

How do you make strawberry shortcake?