GRAMMY’S EASY STRAWBERRY SHORTCAKE is the perfect dessert for a warm, summer day! This classic, tender shortcake is loaded with fresh, sweet strawberries, and then topped with creamy whipped cream or vanilla ice cream! Mmmm mmmm……is there anything better? I don’t think so!
Using the classic Bisquik shortcake recipe, this was a summer staple in our house when the kids were growing up. During strawberry season, when the strawberries were plentiful and perfectly ripe, I would slice up a big bowl to keep in the fridge for desserts and snacks for the kids. With a little sprinkle of sugar, these little gems would create their own juice and were perfect not only for desserts but also on top of oatmeal for breakfast or just in a bowl for a snack. But the BEST was using the strawberries over this classic and easy shortbread on a warm, summer evening…..Ohhhh, so refreshing!! Check out this classic recipe for GRAMMY’S EASY STRAWBERRY SHORTCAKE below! ENJOY!
GRAMMY'S EASY STRAWBERRY SHORTCAKE
Ingredients
- 1 quart fresh strawberries, sliced
- 1/4 cup sugar
- 2 1/3 cups original Bisquick mix
- 1/2 cup milk
- 3 Tbsp sugar
- 3 Tbsp butter, melted
- 1 tub Cool Whip (can use Redi-Whip or vanilla ice cream instead
Instructions
- In a large bowl, combine the fresh, sliced strawberries and sprinkle with sugar. Set aside (can also be prepared the night before and put in refrigerator overnight)
- Preheat oven to 425*
- In a medium mixing bowl, stir Bisquick mix, milk, 3 Tbsp of sugar, and melted butter until soft dough forms.
- On ungreased cookie sheet, drop the dough by six spoonfuls onto the pan
- Bake shortcakes for 10-12 minutes or until golden brown. Remove from oven and let cool for a couple minutes.
- Split warm shortcakes, top with strawberries and whipped cream.
- Serve and ENJOY!
