Preheat your grill to 425 degrees. Follow the biscuit mix instructions on the box {or if you are making it yourself} – set aside. In a large bowl add your strawberries a squeeze or two of your lemon and 1 tsp sugar and the cornstarch. Mix together with hands – this will be the syrupy base for your shortcake. Butter your cast iron. Use some of the biscuit batter as the bottom base just a very thin layer is needed. Add your strawberries and then drop like 6 – 8 small mounds of biscuit batter on the top about 1 finger width apart. Bake in indirect heat on the grill for 25-30 minutes or until the top has browned.

Fresh whipped cream is always best in my opinion and a breeze to make! Start with very cold heavy whipping cream and I put my mixing bowl in the freezer for a few minutes so it’s cold too. Add your vanilla and sprinkle of sugar and whip on high till peaks are formed. Fold together and put in fridge until you are ready to serve.

Serve the Strawberry Shortcake warm and top with fresh whip cream and a strawberry for garnish.