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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Classic Strawberry Shortcakes Recipe

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This recipe for Classic Strawberry Shortcakes is from The Dixon/Rapp Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup whipping cream
Directions:
Directions:
Heat oven to 425 degrees F. In large bowl, mix strawberries & 1/4 cup sugar; set aside.

In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until solf dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

Split warm shortcakes; fill and top with strawberries and whipped cream.
Preparation Time:
Preparation Time:
12 minutes
Personal Notes:
Personal Notes:
I add honey to the strawberries and mash them to get extra juicy. Wayne flattens dough to about an inch to 1.5 inches and cuts them with round cutter.

I usually just break up the shortcakes and put strawberries on top.

We normally don't use whipped cream.

 

 

 

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