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    • 3 Baskets of fresh strawberries (about 6 cups)


    • 1 Egg white, large

    Baking & Spices

    • 3 cups All purpose flour
    • 2 1/4 tbsp Baking powder
    • 1/4 tsp Baking soda
    • 2 1/3 cups Bisquick baking mix
    • 1 1/2 cups Bob's red mill gluten free all purpose baking flour
    • 1/2 cup Granulated sugar, white
    • 1 tsp Guar gum
    • 1 Powdered sugar
    • 1 1/4 tsp Salt
    • 1/4 cup Shortening
    • 7 tbsp Sugar
    • 1 Vanilla
    • 1 1/2 tsp Vanilla extract
    • 1 tsp Xanthan gum


    • 12 tbsp Butter, unsalted
    • 3 tbsp Butter
    • 1 1/2 cups Heavy cream
    • 1 cup Milk
    • 1 Whipping cream

    Old-fashioned strawberry shortcake recipe, with fresh strawberries, sliced and macerated in sugar, spooned over freshly baked biscuits, topped with whipped cream.

    3y Saved to RECIPES
    • Jeniffer Rae

      This is what's for dessert tonite! Old-fashioned strawberry shortcake recipe, with fresh strawberries, sliced and macerated in sugar, spooned over freshly baked biscuits, topped with whipped cream.

    • Brenda Bench

      Old-fashioned strawberry shortcake recipe, with fresh strawberries. This offers a gluten free biscuit recipe as well

    • Henrietta Yelle

      Picked about 10 quarts of strawberries today -- tomorrow STRAWBERRY SHORTCAKE! Old-fashioned strawberry shortcake recipe, with fresh strawberries, sliced and macerated in sugar, spooned over freshly baked biscuits, topped with whipped cream.

    • Christy Mark

      Strawberry Shortcake!!! This has always been my favorite birthday dessert :) Did I mention that I'm drooling, just thinking about it?

    • Lucy Dilley

      Father's Day dessert. Though I may make pound cake or angel food cake...with strawberries from Molter Farm!

    • Hillary Chamberlin

      Strawberry Shortcake is one of my favorite desserts for the summer. It is especially good with homemade whipped cream. Yum!

    • Meg McNaughton

      "you owe me strawberry shortcake" ;o) the good kind....made with sweet biscuits. mmmm!

    • Maryetta Little

      Strawberry Shortcake. Gluten Free, Regular and Homemade Biscuit recipes for this.

    • Stephanie Maus

      heart-shaped strawberry shortcake Strawberries and whipping cream: 3 baskets of fresh strawberries 1/2 cup sugar Whipping cream Vanilla METHOD Remove the stems from the strawberries. Slice into thin (1/4" to 1/8") slices. Put into a large bowl. Add 1/4 cup to 1/2 cup of sugar (depending on how sweet the strawberries are to begin with) and mix into the strawberries. Set aside at room temperature to macerate (which means that the sugar will soften the strawberries and help release their juices). After the strawberries have been sitting for 20 minutes or so, take a potato masher and mash them a little. Not too much, just enough to get more juice out of them. Whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. To serve, break up one biscuit per person into big pieces into a bowl. Ladle strawberries over the biscuit. Add a dolop of whipped cream. Biscuits from scratch 3 cups all purpose flour 3 Tbsp granulated sugar 1 1/2 Tbsp baking powder 3/4 teaspoon salt 12 Tbsp cold unsalted butter, cut into small pieces 1 1/2 cups heavy cream 1 1/2 teaspoons vanilla extract Sift the flour, sugar, baking powder, and salt into a large bowl. Toss with a fork to combine. Cut the butter into the flour mixture with a pastry cutter or a fork until the largest pieces of butter are the size of peas. (Or pulse several times in a food processor.) Combine the cream and vanilla in a liquid measure. Make a well in the center of the flour and and pour the cream mixture into the well. Mix with a fork until the dough is evenly moistened and just combined; it should look shaggy and still feel a little dry. Gently knead by hand five or six times to create a loose ball. Turn the dough out onto a lightly floured work surface and pat it into an 8-inch square, 3/4 to 1 inch thick. Transfer the dough to a baking sheet lined with parchment or silpat, cover with plastic and chill for 20 minutes in the refrigerator. Heat the oven to 425ºF. Remove the dough from refrigerator. Cut the dough into 9 even squares and spread them about 2 inches apart from each other on the baking sheet. Bake until the biscuits are medium golden brown, 18 to 20 minutes. Makes 9 biscuits. (Adapted from Fine Cooking Magazine, July 2003) Bisquick biscuits: 2 1/3 cups Bisquick baking mix 3 Tbsp butter, melted 1/2 cup milk 3 Tbsp sugar The strawberry shortcake biscuit recipe used to be on the side of the Bisquick box. For some unfathomable reason, the company has started to print the recipe on the inside of the box. Talk about not understanding your customers! If you can't find the recipe, here it is: Heat oven to 425°F. Stir baking mix, melted butter, milk, and 3 Tbsp of sugar in a mixing bowl until soft dough forms. Drop by 6 spoonfuls on to a greased cookie sheet. Bake 10-12 minutes or until golden brown.

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