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Strawberry Shortcake

This is the time of year for strawberry picking! That is one of our family’s favorite things to do! But what are strawberries, without at least a couple opportunities to enjoy strawberry shortcake? You can use angel food cake or pound cake. This one is homemade using Bisquick!


  • 4 Cups sliced fresh strawberries
  • ½ Cup sugar
  • 2 1/3 Cups Original Bisquick mix
  • 2/3 Cup milk
  • 3 Tbsp sugar
  • 3 Tbsp butter or margarine, melted
  • 1 Container (8oz) frozen whipped topping, thawed


  1. Mix strawberries and ½ cup sugar, set aside.
  2. Heat oven to 425 degrees.
  3. Stir Bisquick mix, milk, 3 Tbsp sugar and butter until soft dough forms.
  4. Drop by 6 spoonfuls onto ungreased cookie sheet.
  5. Bake 10-12 minutes or until golden brown.
  6. Split warm shortcakes, fill and top with strawberries and whipped topping. Makes 6 shortcakes

Copyright © 2008-2015 Debbie Reynolds Harper

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