Reviews & Comments

Since I am at a higher altitude, I used 2/3 cup milk and 2 tablespoons sugar, baked at 425 F (ignore higher temp and cook time on box as it will burn bottoms too fast) and only baked for 7-9 minutes. Oh and I added dashes of course-grained sugar (turbino) to tops of dough before baking and like others suggested, drizzled liquid from bottom of strawberry bowl on top before serving. Yum!

This was the best especially when they were warm. Oh my goodness!!! i just added about 1/2 cup of powder sugar to the bisquick

My mother, you should pardon the expression, was NO Betty Crocker when it came to cooking and the kitchen. However, this was her BEST dessert of all time! My sisters and I had a thing about strawberries so Mom would make peach shortcake which we absolutely loved. I'm going to have some friends over for lunch and this is what I will be making for our dessert. Thanks, Betty Crocker, for this gr8 and terrific recipe!

I grew up on these shortcakes & absolutely loved them. I started using pound cake & angel food cake but came back to this old familiar recipe. I will never use pound cake or angel food cake again. Thanks Betty for making me remember a wonderful, delicious childhood dish.

Went to make shortcakes this morning and realized that the recipe on the Bisquick box (which used to be this one) has changed... it now calls for 2/3 cup of milk. Everything else has stayed the same. I called the company, and after much searching, the very friendly customer service rep discovered that they reformulated Original Bisquick in 2009 to make it lower in fat. They in turn had to reformulate some of the recipes, including the strawberry shortcake one. If you use the original 1/2 cup of milk, it will be hard to incorporate all the dry ingredients and the shortcakes will be dry and tough. I did notice that this batch got dark brown on the bottom when baked long enough that the middles were not still gooey, but they seem to taste about the same. Hope this is helpful!