Strawberry Shortcake


  • 1 package frozen strawberries, thawed
  • 1/4 cup sugar, give or take
  • 2 1/3 cup Bisquick (dry mix)
  • 1/2 cup whole milk
  • 3 T butter, softened
  • 3 T sugar
  • cup heavy whipping cream
  • ¼ teaspoon vanilla extract
  • 1 tsp sugar
  • 1 package fresh strawberries, halved or quartered
  • Strawberry ice cream (optional)


SAUCE: Once frozen strawberries are thawed, purée in a food processor until well blended. If you need to add water to thin the sauce, add just a little at a time until you get the right consistency. Add 1/4 cup sugar and mix well. Store in fridge until you’re ready to use.

BISCUITS: Preheat oven to 425 F. In a bowl, mix the Bisquick, butter, milk, 3 T sugar until a dough forms. Place 6 large dollops onto a baking sheet and bake 10-12 minutes or until tops are golden brown. While these are cooking, make your whipped cream.

WHIPPED CREAM: *Tip – put your mixing bowl and whisk attachment in the freezer for 10-15 minutes before making the whipped cream. For the cream, pour the heavy cream into your mixing bowl and turn on medium-high and let it run! It’ll take a good 3-4 minutes for it to start to thicken. At this time, add the vanilla and 1 tsp sugar. You can always add more sugar at the end if you need. Whipped cream won’t take long so be sure not to over mix! It’s ready when you can put it on a spoon and it holds its shape.

ASSEMBLE: Cut each biscuit in half. Place the bottom halves into bowls. Put a scoop or two of ice cream on top. Put the second half of the biscuit on top and drizzle the strawberry sauce over the biscuit. Add a few of the fresh strawberries and top with a heaping spoonful of whipped cream.