Strawberry Shortcake

So, strawberries in the summer are a must, right? The best they come. Until two days after when they are already going bad and you have half the carton left. Wasting food does not save money... it wastes it. (Redundency intended.) So grab your flour and some sugar and throw those strawberries in the DUMP cake. :) I know... I am sooo cheesy.

Kate's Strawberry "Dump" Cake
You'll need:

Strawberries (or peaches) as many as you have or 1-2 cups sliced
2 cups Bisquick (can be replaced with 2 cups flour, 2 tsp baking powder, 2 tsp salt)
2/3 cup sugar + 1/3 cup sugar(with fruit)
1/3-1/2 cup milk
1/2 cup brown sugar
3/4 tablespoon cinnamon
1/2 teaspoon nutmeg

The best thing would be to "marinate" the fruit. Slice it, throw it in a ziplock with 1/3 cup sugar, cinnamon, and nutmeg. and let it sit. If you're baking it for dinner dessert then do that in the morning then bake it later or let them sit over night for a sweet breakfast. If you cant do either, just mix it up.

When you bake it: Pre-heat oven to 400. Mix together bisquick and 2/3 cup sugar then add milk until it turns into a bisquit-like dough. Butter and flour a casserole dish or bunt pan. (13"x5" ish) Roll dough in to small balls (inch in diameter-ish) and cover in brown sugar then drop into baking dish. After all of the dough is in the dish grab the bag (or bowl) of fruit and dump it in on top.

Bake in the oven for 20-25min. The way to test it is to lightly tap the cake part of it and if it springs back up it is done. That's the best way to test cakes too- keeps them moist unlike the toothpick test.

Some Vanilla Bean ice cream may be the perfect partner for this cake. Enjoy.