Ingredients
2 1/3
cups Original Bisquick™ mix
2
tablespoons butter, melted, cooled
3
tablespoons sugar
1
tablespoon grated lemon peel
2
tablespoons fresh lemon juice
2/3
cup milk
Additional milk
White decorator sugar crystals or sanding sugar
1/4
cup packed dark brown sugar
2
tablespoons chopped fresh basil leaves
1/3
cup balsamic vinegar
4
cups sliced fresh strawberries
Whipped cream
Preparation
Heat oven to 350°F. Line cookie sheet with parchment paper. In large bowl, beat butter, lemon peel and lemon juice with electric mixer on low speed until blended. With spoon, stir in Bisquick mix and 2/3 cup milk until dough forms a ball.
Roll or pat dough into about 3/4-inch-thick rectangle. Cut into 6 squares. Place squares on cookie sheet. Brush tops with additional milk; sprinkle with sugar crystals.
Bake 20 minutes or until tops are lightly browned.
Meanwhile, in medium bowl, mix brown sugar, balsamic vinegar and basil together. Gently stir in strawberries. Refrigerate until ready to serve.
Split shortcakes; place on individual dessert plates. Top bottom halves with whipped cream. Spoon strawberries over cream. Cover each with top half of shortcake.
