Strawberry Shortcake

Strawberry Shortcake

This recipe skips any complicated prep and uses only a few ingredients, allowing the natural flavor of fresh picked strawberries to shine in this delightful dessert.
  • Prep: 20 min
  • Cook: 15 min
  • Total: 35 min
  • Serves 6
Strawberry Shortcake
  • Strawberries
  • 3 cups strawberries (if possible, fresh picked)
  • Wash strawberries and remove leaves and stems. I find that a grapefruit spoon works incredibly well to cut through the top of the strawberry without hurting your fingernails.
  • ½ cup sugar
  • Place strawberries in a non-reactive bowl and gently toss with sugar to coat.
  • Let sit for 20 minutes to allow sugar to draw out juices from strawberries. Partially mash with a potato masher, taking care to leave about half of the strawberries whole or partially whole. This will create thick, syrupy topping without cooking.
  • Biscuits
  • Preheat oven to 450°F.
  • 2 cups homemade Bisquick mix
  • ⅔ cup milk
  • Combine homemade Bisquick mix in a bowl with mix. Stir until a rough dough forms. Drop onto a cookie using a ⅓ cup measure.
  • Bake at 450°F until golden brown, about 10 to 12 minutes. Remove from oven and let cool.
  • Whipped Cream
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • In a large bowl, combine heavy cream, sugar, and vanilla extract. Using an electric hand mixer, beat on high until cream thickens and forms stiff peaks, about 2 to 3 minutes.
  • Serving
  • Cut open a biscuit and place in a bowl. Top with about ½ cup of strawberries and a large dollop of whipped cream.
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