Long on Strawberry Shortcake

This is a super easy and super quick recipe given to me by my sister-in-law, Tina.  It’s one of those recipes so satisfying but simple from the genre of “Why didn’t I think of that?”.   And another point in this recipes favor is that it can be made full fat or low-fat.  Cool and refreshing it can also be made in advance.  Obviously a great shortcake can be made from scratch even so sometimes we find ourselves short on time or worse…short on energy.  With strawberry season upon us it seemed like the perfect time.  And it made two college boys and one dog very, very happy!

Fueling up for some springbreak beach time!
Fueling up for some spring break beach time!

The recipe I used for these shortcakes is the low-fat version.  I used Bisquick brand for the shortcakes but any pancake/baking mix will do.  Additionally, to bring down the fat content, I topped the cakes with non-fat whipped topping from the can.  I know it’s all chemicals.  I know it’s bad for you.  But if you’re watching your girlish figure and you only do this once a year…well, it certainly won’t kill you!

Strawberry Shortcakes

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 pint strawberries, sliced, I used 2 pints
  • 1/4 sugar
  • 1 cup low-fat Bisquick or baking mix of your choice
  • 2 tablespoons sugar
  • 1/3 cup fat-free milk
  • Fat-free whipped topping, I used canned from the dairy section
  1. Stir strawberries and 1/4 cup sugar
  2. Heat oven to 425°.
  3. Mix Bisquick mix with 2 tablespoons sugar and milk until soft dough forms.
  4. Drop 4 spoonfuls onto ungreased cookie sheet.
  5. Bake 10-12 minutes or until golden brown.
  6. When serving, split shortcakes and fill with strawberries.  Drizzle juice from berries over cakes.
  7. Replace split top of shortcake and finish with a dollop of whipped topping and a few more berries.  Enjoy without guilt!

Even Pericles got a little strawberry lovin'!
Even Pericles got a little strawberry lovin’!

Original Bisquick Strawberry Shortcakes

servings= 6 shortcakes

  • 4 cups sliced strawberries
  • 1/2 cup sugar
  • 2 1/3 cups Original Bisquick mix
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter or margarine, melted
  • 1 pint whipping cream, whipped, or 8 ounces whipped topping
  1. Mix strawberries with 1/2 cup of sugar and set aside.
  2. Heat oven to 425°.
  3. Stir Bisquick mix with milk, 3 tablespoons sugar, and the butter until a soft dough forms.
  4. Drop 6 spoonfuls onto ungreased cookie sheet making a total of six cakes.
  5. Bake 10-12 minutes or until golden brown.
  6. Split shortcakes; fill and top with strawberries and whipped cream or topping.


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