Love sweets, but trying to stick to a low carb/no sugar plan? (I feel your…
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Are you looking for easy Strawberry Shortcake Recipes? Then this Strawberry Shortcake recipe is the one you want! It’s a shortcake made with Bisquick, plus 3 more ingredients. And of course… strawberries!
How to make Quick and Easy Strawberry Shortcakes
Oh, my goodness…
We have a lot of strawberries left over from our strawberry picking trip yesterday, so I decided to whip up a quick and easy strawberry shortcake for dessert.
I have to say, there’s just about nothing better than fresh strawberries, sliced up, that have been soaking in sugar for a few hours. Wouldn’t you agree?
Add to those strawberries, this super fast, easy shortcake recipe and a bit of whipped cream and you’ll be in total strawberry dessert heaven with this strawberry shortcake, I promise!
My family was begging for seconds. Luckily 12 minutes in the oven is all you need for these yummy little shortcakes.
More fresh strawberry recipes you might also like:
- Easy Strawberry Jam (no pectin recipe)
- Frozen Strawberry Yogurt
- DIY Strawberry Ice Cream in a Bag (You have to try this with the kids!)
- Baked Mini Strawberry Pies
- Easy Strawberry Trifle
How many Calories are in strawberry shortcake?
In this recipe, before the whipped cream and using a sugar replacement on the strawberries, the calories are 198. Using real sugar, calories are 284.
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This quick and easy strawberry shortcake recipe is the perfect way to use up all your strawberries!
- 4 cups sliced strawberries
- ½ cup sugar (adjust the amount of sugar to your taste- super sweet strawberries won’t need too much sugar. You can also use sugar substitute.)
- 1 ¾ cups Bisquick
- 2 tablespoons sugar
- ½ cup fat-free (skim) milk
- 2 tablespoons butter or margarine, melted
- Cool whip or other whipped cream for topping
- In a medium bowl, toss strawberries and 1/2 cup sugar until coated. Put in refrigerator and let stand 1 hour.
- Heat oven to 425°F.
- In a medium bowl, stir Bisquick mix, 2 tablespoons sugar, the milk and butter until soft dough forms.
- On ungreased cookie sheet, drop dough by 6 spoonfuls. (The shortcake will split better if you don’t flatten out the dough.)
- Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
- Using a knife, split warm shortcakes. Fill and top with strawberries and whipped cream.
- Serving Size: 1 shortcake and 1/6 of the strawberries
- Calories: 284
- Sugar: 28
- Fat: 7
- Carbohydrates: 55
- Fiber: 3
- Protein: 4