Classic Strawberry Shortcake

Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.


6 servings


1 quart (4 cups) strawberries, sliced
1/4 cup granulated (white) sugar
2 1/3 cups baking mix (e.g. Bisquick®)
1/2 cup milk
3 tablespoons granulated (white) sugar
3 tablespoons butter or margarine, melted
1/2 cup whipping cream


Preheat oven to 425°F (218°C). In large bowl, mix strawberries and 1/4 cup sugar; set aside.

In medium bowl, stir baking mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased baking sheet, drop dough by 6 spoonfuls.

Bake for 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

Split warm shortcakes; fill and top with strawberries and whipped cream.

Estimated Time

Preparation Time: 20 minutes
Total Time: 35 minutes

Additional Information

Enjoy a summer treat in the middle of winter by either splurging on fresh strawberries or using frozen.

If the bottoms of the shortcakes stick slightly to the cookie sheet, use a metal spatula to easily lift them off.

Get creative with your fruit filling. Why not Raspberry Shortcakes? Or Blueberry-Peach?

Nutritional Information

Amount per serving: Calories 410 (Calories from Fat 180), Total Fat 20 g (Saturated Fat 10 g, Trans Fat 3 g), Cholesterol 40 mg; Sodium 630 mg; Total Carbohydrate 53 g (Dietary Fiber 2 g, Sugars 23 g), Protein 5 g; Exchanges: 1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choices: 3 1/2

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