Signature Bisquick Shortcake

Make the tangy strawberries

1. Macerate: In a bowl, toss strawberries with sugar, lemon zest, lemon juice, and a pinch of salt. Let sit 15 minutes at room temperature, stirring once or twice. You want glossy berries and a bright red syrup forming in the bottom.
2. Taste and adjust: If your berries are super sweet, add a touch more lemon. If they are a little flat, add a pinch more salt. It sounds weird until it is not.

Bake the Bisquick shortcakes

1. Heat the oven: Preheat to 425°F. Set a rack in the middle of the oven. Line a baking sheet with parchment (no greasing needed).
2. Mix dry: In a large bowl, stir together Bisquick and sugar.
3. Cut in cold butter: Add butter cubes and cut in with a pastry cutter or fork until you have pea-size pieces. This is how you get those crisp edges and tender layers.
4. Add milk: Pour in milk and vanilla (if using). Stir gently just until no dry pockets remain. The dough should look a little shaggy, not smooth.
5. Shape: For easiest shortcakes, scoop 6 mounds onto the baking sheet. Leave a little space between them so the edges brown instead of steaming. For a more classic look, pat dough into a 3/4-inch thick rectangle and cut 6 rounds.
6. Scraps note: If you cut rounds, press scraps together gently and cut the last one or two. They will be slightly less tender, but still very worth it.
7. Finish the tops: Brush with cream or milk and sprinkle with coarse sugar if you want that bakery sparkle and crunch.
8. Bake: Bake 10 to 14 minutes, until puffed and light golden. The tops should spring back when lightly tapped and the edges should look set. Cool 5 minutes.

Whip the cream and assemble

1. Whip: Beat heavy cream with powdered sugar and vanilla to soft peaks. For extra tang, fold in sour cream or Greek yogurt at the end.
2. Split: Slice shortcakes in half horizontally.
3. Build: Spoon strawberries and syrup onto the bottom half. Add whipped cream. Cap with the top half and add one more spoon of berries if you are feeling generous. Serve immediately.

Matt tip: If you want the shortcake to drink up more syrup, poke the cut side with a fork before assembling. Not mandatory, but very satisfying.