Strawberry Shortcakes

Growing up in the central valley of Northern California we are surrounded by some of the best and freshest produce around. There is pretty much somebody selling fresh strawberries from their strawberry farm down the road on every street corner so it is no surprise that we use strawberries in lots of our meals whether it is a fruit salad, green spinach salad with fruit or one of my favorites, strawberry shortcake! My mom always made strawberry shortcakes for us growing up so it is a fun treat that takes me back to my childhood.

There are only two recipes in life that I get off the back of a bag or box; one being chocolate chip cookies from the back of the Nestle chocolate chips bag and the other is the recipe for the shortcakes from the Bisquick box.


6 servings
1 quart (4 cups) strawberries, sliced
¼ cup sugar
2 1/3 cups Original Bisquick® mix
½ cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
½ cup whipping cream


1. Heat oven to 425°F. In a large bowl, mix strawberries and 1/4 cup sugar and set aside.

2 In a medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. Roll out the dough and using a glass, cut out round shapes.

3. Bake 10 to 12 minutes or until golden brown. Meanwhile, in a 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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