Classic Strawberry Shortcakes

Classic Strawberry Shortcakes

Bisquick

"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

32 m servings 409 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 409 kcal
  • 20%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 52.7g
  • 17%
  • Protein:
  • 5.1 g
  • 10%
  • Cholesterol:
  • 44 mg
  • 15%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

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

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Reviews

Read all reviews 24
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Easy and delicious. I added a little bit of vanilla extract to the batter, which was nice.

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 f...

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 th...

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 jumb...

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 b...

Excellent! Made these for guests last night. I neeeded a quick, easy to fix, seasonally appropriate dessert to serve with our summer meal. This met my expectations exactly! :) As with any recipe...

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!

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 ...

I followed the suggestion of another reviewer and made it more cake-like by adding 2 eggs and some vanilla and mixing with a mixed. I cooked it in an 8x8 pan at 375 for about 25 minutes. Delici...