Classic Strawberry Shortcakes

  • Prep Time 20 min
  • Total Time 35 min
  • Servings 6



quart (4 cups) strawberries, sliced
cup sugar
2 1/3
cups Original Bisquick™ mix
cup milk
tablespoons sugar
tablespoons butter or margarine, melted
cup whipping cream



  • 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.



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?

Wash and cut fruit just before making the shortcake.

Mix fruit with sugar and let stand so it draws out juice and makes a fruit syrup to spoon over the shortcake.

Cut in butter until mixture looks like coarse crumbs, so butter will be evenly distributed, for flaky shortcake.

Stir just until blended so that dough isn’t overmixed, which can make shortcake tough.

Beat whipping cream only until soft peaks form so that it holds a loose shape when spooned onto the shortcake.

This recipe uses Bisquick™ for an easy, flaky shortcake shortcut that doesn’t skimp on taste. If you’re looking for an all-scratch recipe for a shortcake try our Strawberry Shortcake.

Nutrition Information

Nutrition Information

No nutrition information available for this recipe.