Easy & Fast Drop Strawberry Shortcake

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   For the strawberry mixture:

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   1. Take your carton of strawberries, wash them and pop off the tops.

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   2. Cut them into small cubes and put them into a bowl.

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   3. Pour the 1/4 cup of sugar over the top and stir.

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   4. Place in the refrigerator for 30 minutes.

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   5. After 30 minutes, take them out, squish them with a potato masher, and add another tablespoon or two of sugar.

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   6. Let them sit for another 30 minutes before serving. if you can do this the night before and let them sit overnight, even better!

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   For the shortcakes:

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   1. Preheat the oven to 425 F. In a bowl, combine flour, baking powder, sugar and salt. Stir it gently. Then add the melted butter and milk. Stir until combined, but be careful to not over mix. If need be, add a couple more tablespoons of milk to make the dough stick togther.

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    2. On an ungreased cookie sheet, drop 6 handfuls of dough.

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    3. Cook in the oven for 12-15 minutes.

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    4. Take shortcakes out of the oven, cut them in half and layer as follows: bottom of the shortcake, some ice cream, some strawberries, some Cool Whip, the top of the shortcake, some ice cream, more strawberries and a dollop of Cool Whip ... And enjoy!

* Per serving · 4 servings · Values may vary.

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