Strawberries are everywhere right now, so it’s the perfect time to whip up some Strawberry Shortcake.  Don’t get those spongy, pre-made “shortcakes” they have at the store next to the strawberries! It’s just as quick to make this recipe. My 3rd grader made the biscuits while I was preparing dinner; it’s that easy.


This recipe uses Bisquick, and you can use the zero trans fat version if you want.  Alternately, you can make from scratch biscuits and add a little sugar to the recipe, but then you can’t exactly call it Simple Strawberry Shortcake…

Simple Strawberry Shortcake


2 1/3 cups Bisquick baking mix
3 tablespoons butter, melted
1/2 cup milk
3 tablespoons sugar
whipped cream (not cool whip)


Heat oven to 425°F. Stir Bisquick, melted butter, milk, and 3 tablespoons of sugar in a mixing bowl until soft dough forms. Drop by ice cream scoop on to a silpat lined cookie sheet. Bake 10-12 minutes or until golden brown.  Split cooked biscuits in half, spoon strawberries onto them, and top with whipped cream.

Makes 6 biscuits.