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


  • 1Wash 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.)
  • 2Preheat oven to 425'F.
  • 3In 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.
  • 4Split 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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