non-partisan & apolitical Claire McCaskill's Strawberry Shortcake

[samhexum]

8 cups fresh strawberries, plus more as needed

2 tablespoons granulated sugar (optional)

2 cups all-purpose baking mix, such as Bisquick

⅔ cup whole or 2 percent milk

1 tablespoon vegetable oil

2 tablespoons turbinado sugar

2 cups heavy cream

2 teaspoons confectioners’ sugar

1 teaspoon vanilla extract

Preheat the oven to 430 degrees.

Line a sheet pan with parchment paper.

In a medium bowl, stir together the baking mix, milk and vegetable oil until combined. Mound the dough in the center of the prepared sheet pan, shaping it into a 6- to 8-inch-wide round with a domed top. Sprinkle the top with turbinado sugar.

Bake until the shortcake is golden brown on top, 12 to 14 minutes. Set aside to cool.

Meanwhile, prepare the strawberries: Hull the strawberries and cut each into 2 or 3 pieces. Using a potato masher, lightly crush the berries, leaving a mixture of larger pieces and crushed berries and allowing some of their juices to release. Add granulated sugar or artificial sweetener to taste, and stir to combine. Set aside.

In a medium bowl, whip the heavy cream until soft peaks form. Add the confectioners’ sugar and vanilla and continue whipping until combined.

Using a serrated knife, slice the cooled shortcake in half horizontally. Spoon most of the strawberries and their juices over the bottom half. Replace the top half and spoon the remaining strawberries over it. Top with whipped cream and garnish with whole strawberries.