Classic Strawberry Shortcakes Recipe - Allrecipes.com
Classic Strawberry Shortcakes Recipe
  • READY IN 32 mins

Classic Strawberry Shortcakes

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    12 mins
  • READY IN

    32 mins

Directions

  1. Heat oven to 425 degrees 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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Footnotes

  • High Altitude (3500-6500 ft): Heat oven to 450 degrees F. Decrease sugar to 1 tablespoon.
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Reviews More Reviews

Feb 13, 2009

Easy and delicious. I added a little bit of vanilla extract to the batter, which was nice.

 
Feb 18, 2009

This was a really easy and delicious shortcake. Nothing trick but quick. just don't overbake the buiscuit dough. I baked the biscuits in muffin tins and they came out perfectly round. I baked for exactly 11 min, and the insides were just slightly soft, perfect & moist. The top did crumble a bit when I sliced them warm, but once the berries & cream were added, you couldn't tell the difference, although I did try these without slicing, still very good. To enhance the flavouring of the strawberries, add as much as 1/4 cup of lemon juice with 1/2 cup of sugar (or splenda) to the strawberries, mix well and allow to sit for as long as possible (10 min or up to a couple of hours). Really good...

 

15 Ratings

Mar 25, 2009

These came out EXCELLENT and were so quick. I doubled the batch, used heavy whipping cream instead of milk, and added 1 tsp almond extract which made them awesome. 9 minutes in my oven made them golden. I will make these all the time now.

 
Apr 06, 2009

These were very simple and easy to make. They taste great! However, be aware that they are too fragile to be split and filled...this didn't bother us of course. A family favorite now!

 
Feb 18, 2009

For what it is, this recipe is five stars. If you only have a couple of minutes to prep, then make this. I added a little bit of vanilla as someone else suggested. don't overbake or they won't be very good. enjoy!

 
May 19, 2009

i added 3/4 tsp. cream of tartar and a little bit of lemon juice and it was SO YUMMY! i think we could have eaten the shortcakes alone! splitting them was not a problem--we just crumbled them up in a bowl, added sugared fresh strawberries, and topped it with whipped cream.

 
May 19, 2009

I wanted more of a cake consistency as opposed to biscuits, so I added 2 eggs and an additional tbsp of sugar. I used a hand-held mixer to get the batter nice and smooth, and poured into a jumbo sized muffin tin. I baked them at 325 for about 25 minutes. This yielded 6 perfect shortcakes that were easily sliced in half to layer fresh whipped cream and strawberries. I chilled the fresh strawberries mixed with sugar for 30 minutes before serving….makes wonderful strawberry syrup. I used the “whipped cream” recipe on this site and sub’ed granular sugar for confectioner’s sugar. I think these were the best strawberry shortcakes ever and my fiancé agreed!

 
Mar 11, 2009

Very good, but very delicate and didn't rise much so I wasn't able to split these. They certainly would have crumbled had I tried. I used homemade bisquick/biscuit mix and half and half instead of milk. I used a strawberry syrup that I made earlier and drizzled some hot fudge topping that I found in the fridge. These were good.

 

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Nutrition

  • Calories
  • 409 kcal
  • 20%
  • Carbohydrates
  • 52.7 g
  • 17%
  • Cholesterol
  • 44 mg
  • 15%
  • Fat
  • 20.9 g
  • 32%
  • Fiber
  • 2.9 g
  • 12%
  • Protein
  • 5.1 g
  • 10%
  • Sodium
  • 646 mg
  • 26%

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

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