classic strawberry shortcake
Whenever I think of Strawberry Shortcake, I think of the biscuit or scone type, not the sponge cake little cups you get at the grocery store. I tend to use the Bisquick recipe for the biscuits. It's quick and easy and the family all love them. But, if you'd rather bake your own from scratch... go for it!
►
yield
6 serving(s)
prep time
20 Min
cook time
12 Min
method
Bake
Ingredients For classic strawberry shortcake
-
1 qtstrawberries, hulled and cut into quarters
-
1/4 c+ 3 Tbsp granulated sugar, divided
-
1 dashcinnamon
-
2 1/3 call-purpose baking mix
-
1/2 cmilk
-
3 Tbspbutter, melted
-
extra butter for serving
How To Make classic strawberry shortcake
-
1Wash and hull the strawberries. Then slice into quarters or slices (your preference).
-
2Add 1/4 c sugar and cinnamon; stir and cover. Let sit while making the biscuits. Add more or less sugar to your taste.
-
3Preheat oven to 425 degrees F. In a medium bowl, stir all-purpose baking mix, milk, 3 Tbsp sugar, and the melted butter until soft dough forms.
-
4On an ungreased cookie sheet, drop dough by 6 spoonfuls.
-
5Bake for 10 to 12 minutes.
-
6Once golden brown, remove the shortcakes from the oven.
-
7Split warm shortcakes. Spread a little butter on the bottom half.
-
8Drop a spoonful of your favorite whipped cream over the butter. Then add a scoop of strawberries.
-
9Add the top half of the biscuit.
-
10Top with more strawberries and another dollop of whipped cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT