Preheat the oven to 450 degrees and line a baking sheet with parchment paper.

In a mixing bowl, add the 2 1/4 cup Bisquick and stir in the 1/2 tsp of cinnamon. Next, add the 4 tbsp of cold salted butter and cut it into the Bisquick until it resembles pea-size crumbs. After this, add the egg and stir it in. Finally, add 2/3 cup of buttermilk and mix until no dry ingredients remain.

Scoop out 8 equal scoops of the shortcake dough onto the baking sheet. Make sure to leave room between them so they don't stick together while baking.

Place the baking sheet in the oven on the middle rack and bake for 9-12 minutes, or until the tops of the shortcakes are just turning golden brown. Once they are finished baking, remove them from the oven and let them cool on the baking sheet.

While the shortcakes are baking, wash, and cut the tops off of all the strawberries. Slice them up and throw them in a bowl. Mix the strawberries with 3 tbsp of sugar and 1/4 tsp of cinnamon. Set them to the side for later.

In your Kitchenaid mixer, add 1/2 pint of heavy whipping cream, 1/2 tsp of vanilla extract, and 1/4 cup of powdered sugar. Use the whisk attachment and whip the ingredients together until stiff peaks form.

Slice the shortcake in half and then add a scoop of strawberries on top of the bottom half. After this, scoop a heaping of delicious whipped cream on top of the strawberries, top with the shortcake top. Add a sprig of mint if you'd like!

Dig in and enjoy the taste of summer in dessert form ❤️