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Big-Batch Strawberry Shortcakes

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Big-Batch Strawberry Shortcakes
  • Prep 20 min
  • Total 40 min
  • Servings 60
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Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.
Updated Aug 28, 2017

Ingredients

Steps

  • 1
    In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
  • 2
    Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
  • 3
    Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use your favorite combo of berries instead of all strawberries.
  • tip 2
    For the same thickness every time, roll or pat dough between two 1/2-inch-thick wooden dowels.
  • tip 3
    Drop Shortcakes: After stirring, drop dough by spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown.

Nutrition

380 Calories, 15g Total Fat, 5g Protein, 57g Total Carbohydrate, 28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
140
Total Fat
15g
23%
Saturated Fat
9g
45%
Trans Fat
1 1/2g
Cholesterol
15mg
5%
Sodium
500mg
21%
Potassium
200mg
6%
Total Carbohydrate
57g
19%
Dietary Fiber
3g
13%
Sugars
28g
Protein
5g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
80%
80%
Calcium
8%
8%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 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; 2 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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