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Classic Strawberry Shortcakes

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

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(563 Ratings)

563 Ratings

5 spoons 79%

4 spoons 10%

3 spoons

2 spoons

1 spoons

Member Reviews (174)

370099a9-c927-4eae-93ba-ab66a455b996

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PREP TIME
20 Min
TOTAL TIME
35 Min
SERVINGS
6

1: quart (4 cups) strawberries, sliced

1/4: cup sugar

2 1/3: cups Original Bisquick® mix

1/2: cup milk

3: tablespoons sugar

3: tablespoons butter or margarine, melted

1/2: cup whipping cream

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1 Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2 In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3 Bake 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.
4 Split warm shortcakes; fill and top with strawberries and whipped cream.

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Expert Tips

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?

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Serving)

Calories 410

(Calories from Fat 180),

Total Fat 20g

(Saturated Fat 10g,
Trans Fat 3g),

Cholesterol 40mg;
Sodium 630mg;
Total Carbohydrate 53g

(Dietary Fiber 2g,
Sugars 23g),

Protein 5g;

Percent Daily Value*:

Vitamin A 8.00%;
Vitamin C 50.00%;
Calcium 15.00%;
Iron 10.00%;

Exchanges:

1 1/2 Starch;
1/2 Fruit;
1 1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
3 1/2 Fat;

Carbohydrate Choices:

3 1/2;

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 174 Reviews View All

Posted 8/1/2011 2:19:20 PM REPORT ABUSE BrokenDishRanch said:

Rating:

This is the classic recipe I have used for so many years. I also sprinkle a pinch of the big flaky granule sugar over the biscuit tops before they go in the oven. Instead of whipped cream, I splash on whole milk, making the bottom wet and mushy, something a Southerner showed me 40 years ago - waaaay better than whipped cream.

This reply was: Helpful Inspiring

Posted 7/20/2011 2:29:43 PM REPORT ABUSE Nanaof3boys said:

Rating:

I made the recipe off the box last night and we loved it! We ate one of the shortcakes with butter fresh out of the oven. My husband who is very picky couldn't leave them alone. Will make again SOON!

This reply was: Helpful Inspiring

Posted 7/20/2011 12:59:31 PM REPORT ABUSE Jeannie910 said:

Rating:

I use the recipe for shortcakes but add my personal touch. After I put the mounds of bisquick on the cookie sheet, I brush the tops with butter and sprinkle sugar and then bake....It adds a little extra sweetness to the biscuits that we love.

This reply was: Helpful Inspiring