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Strawberry Shortcakes

20 mins
10 mins
0 min
Strawberry Shortcakes
Nothing compares with the combination of fluffy shortcake biscuits, split open and steaming and loaded with sweetened fresh berries topped with clouds of whipped cream. Use strawberries, blueberries or any berry in season!



PREHEAT oven to 400° F.

COMBINE baking mix, water, dry milk, sugar and butter in small bowl; mix well. Drop by heaping tablespoons onto ungreased baking sheet to make four large shortcakes.

BAKE for 10 to 13 minutes or until just golden. Cool slightly. Split shortcakes in half horizontally. Spoon strawberries over bottom half; top with top half. Top with whipped cream before serving, if desired.

NOTE: A mixture of fresh blackberries, blueberries, or raspberries may be used in place of strawberries.

Nutritional Information

  • Serving Size
    1/4 of recipe
  • Calories 470
  • Calories from Fat 70

* Percent Daily Values are based on a 2000 calorie diet.

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% Daily Value *

  • Total Fat 7g 11%
  • Saturated Fat 3.5g 18%
  • Cholesterol 15mg 6%
  • Sodium 680mg 28%
  • Carbohydrates 91g 30%
  • Dietary Fiber 5g 20%
  • Sugars 25g
  • Protein 14g
  • Vitamin A 8%
  • Vitamin C 160%
  • Calcium 20%
  • Iron 15%