Strawberry Shortcake


  • 2 1/3 cups original Bisquick mix
  • 1/2 cup milk
  • 3 TBSP white sugar
  • 3 TBSP butter or Parkay margarine (melted)
  • 1 quart fresh strawberries
  • 1/2 cup white sugar
  • cold milk


Pre-heat oven to 400 degrees.

By hand, stir the Bisquick, milk, 3 TBSP white sugar, and melted butter or margarine until a soft dough forms. Pour batter in an 8 x 8 x 2 cake pan or a 9 inch round cake pan. Pat dough down with your hand until it's even all over the bottom of the pan. Bake for 15 - 20 minutes until golden brown. Test with a toothpick for doneness.

While the shortcake is cooling, wash and de-stem 1 quart of fresh strawberries. With a potato masher, mash the berries. Add 1/2 cup white sugar to the berries and stir--taste a small spoonful--add more sugar if it's not sweet enough. To serve, place a piece of shortcake in a bowl, crumble the cake into small pieces, pour some berries over the top, and add a little cold milk.

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