This was the second year we went to pick strawberries and we love it! What a fun outing! Such easy fruit to pick and what a delicious prize! We were so lucky to make it out before they closed for the season - we went on the very last day!! All the strawberries we picked were super ripe and very sweet. I made two batches of strawberry shortcake because it was so popular with my family! One day, I decided to make it a little special and created a new 4th of July dessert! We actually like to eat it for breakfast, too!
First make your shortcake. I used a baking mix and had my batter ready in minutes. As you're putting it onto the cookie sheet, press the batter through a star-shaped cookie cutter. It'll be a little poofy so you'll need to squeeze the corners to be sure it's shaped like a good star. Before you put it in the oven, sprinkle some blue sugar sprinkles on your stars. Then bake like usual.
While that's baking, you'll create the strawberry sauce. Cut up several strawberries into small, bite size pieces. When you have about 1 1/2 cups, sprinkle them with sugar. I never measure mine, but it's probably about 1/2 a cup of sugar. Seal your strawberries in a gallon size plastic bag, or in a bowl with a lid so you can mix it up. The more you mix it,the more syrupy the strawberries will become.
Spoon some strawberry mixture onto a warm shortcake and serve with whipped cream. Delish!