Classic Strawberry Shortcake

Angela (Grammy) Derby


Whenever I think of Strawberry Shortcake, I think of the biscuit or scone type, not the sponge cake little cups that you can get at the grocery store. I tend to use the Bisquick recipe for the biscuits, it's quick, easy, and the family all love them. But, if you'd rather bake your own from scratch...go for it!


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  • 1 qt
    strawberries (4 cups) hulled and cut into quarters
  • 1/4 c
  • ·
    dash of cinnamon

  • 2 1/3 c
    your favorite biscuit mix
  • 1/2 c
  • 3 Tbsp
  • 3 Tbsp
    butter, melted

How to Make Classic Strawberry Shortcake


  1. Wash and hull strawberries, then slice into quarters or slices (your preference). Add sugar and cinnamon; stir and cover. Let stand while you make the biscuits. (Add more or less sugar to your taste.)
  2. Preheat oven to 425'F.
  3. In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the melted butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls. Bake 10 to 12 minutes or until golden brown.
  4. Split warm shortcakes; spread a little butter on the bottom half; drop a spoonful of your favorite whipped cream over the butter, then a scoop of strawberries. Add the top half of the biscuit, and top with strawberries and more whipped cream.

Printable Recipe Card

About Classic Strawberry Shortcake

Course/Dish: Fruit Desserts
Main Ingredient: Fruit
Regional Style: American

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