Summery strawberry shortcake



Strawberries are popping up at grocery stores at great prices right now, so pick up a few quarts and make some fabulous strawberry shortcake.

Here's an oldie but goody strawberry shortcake recipe from Betty Crocker. It's totally a cheater's recipe using Bisquick mix, but it's easy and good, so who cares. Just don't tell anyone.

You can make individual shortcakes or make one giant biscuit and then just cut it into wedges like I did (this way is easier).

I was a super cheater and even used whipped cream from the can instead of whipping my own from scratch. Shhh.... It's our secret.


Classic Strawberry Shortcakes

Courtesy of Betty Crocker

Makes 6 servings


1 quart (4 cups) strawberries, sliced

1/4 cup sugar

2 1/3 cups Original Bisquick® mix

1/2 cup milk

3 tablespoons sugar

3 tablespoons butter or margarine, melted

1/2 cup whipping cream


Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside. (* It's best if you let the strawberries and sugar sit for a day in the fridge)

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. (*or to makes one large shortcake, lightly spread batter in a 8" cake pan)

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.

Split warm shortcakes; fill and top with strawberries and whipped cream.

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