There is no better way to eat Strawberry Shortcake than in biscuit form, with homemade whipped cream. These biscuits are buttery and delicious and the strawberries have the perfect amount of sweetness to them! I also love that this Strawberry Shortcake doubles as a dessert and a breakfast!
Remember that Homemade Bisquick Mix that I posted yesterday with the promise to share my favorite Strawberry Shortcake recipe?? Well, I’m here to deliver! I can’t tell you how much I love this recipe. It stems back to my childhood years, when my dad used to bribe all six of us kids to behave in church. He called it a “reverence award” and for those of us who were good, he would make us a tasty dessert after church. I won’t go into details about how much of a hellion I was growing up, so let’s just pretend that I earned the reverence award every week, shall we? 😉
The two most loved awards, were my dad’s famous Caramel Popcorn and this Strawberry Shortcake. The biscuits are light and buttery and would honestly be great for any recipe that needs a good ol’ biscuit with it. Just omit the strawberries and whipped cream.
The strawberries in this recipe are lightly sugared to give it the sweetness it needs. And is there anything better than homemade whipped cream?? No. The answer is no.
Confession time: I didn’t even know you could make whipped cream until after I married Zach. His stepmom was making it for a recipe and showed me how to do it and I was floored! Looking at that girl back then, I never would have guessed that she would start a food blog. Haha!
I think that one of my favorite parts about this Strawberry Shortcake, is that it can easily be used as a dessert OR a breakfast! When I was making these last week, my little brother looked at me funny and asked why I was making them at 9 am. In all reality, these aren’t a whole lot different than pancakes, topped with strawberries and whipped cream. At least, that’s what I’m going to tell myself.
Make these. You won’t regret it.
Strawberry Shortcake
Prep Time 10 minutes
Cook Time 11 minutes
Total Time 21 minutes
Servings 6
Ingredients
- 4 cups strawberries sliced
- 1/2 cup granulated sugar divided
- 2 & 1/3 cups Homemade Bisquick Mix
- 1/2 cup milk
- 3 Tbsp. salted butter melted
- 1 cup whipping cream
Instructions
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Preheat oven to 425ºF.
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Place strawberries and 1/4 cup sugar in a medium bowl and stir until strawberries are completely coated. {Make those babies sweat!} Set aside.
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In another medium bowl, combine the Homemade Bisquick Mix, 3 Tbsp. sugar, milk, and butter. Mix until a soft dough forms.
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Drop dough into six spoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes or until golden brown.
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Meanwhile, in a medium bowl, beat the whipping cream and remaining Tablespoon of sugar with an electric mixer until stiff peaks form.
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Split the cakes while warm and stuff with strawberries and whipped cream.
Recipe Notes
Recipe adapted from Betty Crocker.
-Sarah
Oh wow. A favorite of mine. Thank you.
Your story about learning how to make your own whipped cream sounds very similar to me! I guess we have both come a long way 🙂
Girl, this looks awesome! I’ve never had shortcake with biscuits, just cake or angel food cake. I need to try this!
I just made my first whip cream and the shortcake they are very good
I’ve been using this recipe for the last year. The butter makes such a big difference. Thanks for sharing!!