Classic Strawberry Shortcakes

Classic Strawberry Shortcakes


"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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32 m servings 409 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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

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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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  • Prep

  • Cook

  • Ready In

  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.


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



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...

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 ...

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...

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 ...