Easy Fish Tostadas with Chili Lime Cream

Flavorful tilapia fillets spice up dinner. Cook them on the broiler rack at the same time as your tostada shells for a super fast dinner.

View Video

NEW Recipes from Our July Magazine

The latest recipes from Better Homes and Gardens are here. We're sharing nine irresistible things to make this month, including sweet cobblers, grilled ribs, and easy weeknight dishes.

View Slideshow

Avocado Toast Recipes to Make for Your Next Brunch

Think brunch is basic? Meet avocado toast. These Instagram-famous toasts are the best thing since sliced bread and can be topped with just about anything you like.

View Slideshow

15 Ways to Enjoy Wine All Summer Long

This summer, say good-bye to room-temperature red wine and slightly chilled whites. We've got 15 cool recipes to help you beat the heat, because we all need a little more wine in our lives.

View Slideshow

Freezer Breakfast Recipes

Introducing 19 easy, freezy breakfast recipes you'll love -- including nutty chocolate pancakes, fresh smoothies, freezer jams, and homey biscuits and gravy. Waking up to a yummy breakfast has never been easier.

View Slideshow

Vegetarian Potato Frittata -- Made In a Skillet!

This super-satisfying egg breakfast features a hearty mix of veggies and a nifty presentation thanks to a cooked-in-the-skillet technique.

View Video

16 Snacks You Need for Your Next Netflix Binge

Netflix bingeing is now an official American pastime, so it only makes sense that it gets its own set of snack recipes. We've gathered some of our favorite snack ideas, from the sweet to the salty to the OMG amazing. Whip 'em up, settle in, and let the marathon begin.

View Slideshow
Popular in Food

Strawberry Shortcakes

3.5 by 8 people
Rate me!
  • Makes: 8 servings
  • Prep: to 15 mins
  • Bake: 12 mins to 15 mins 400°F

Strawberry Shortcakes



  1. Preheat oven to 400 degrees F. Lightly grease a baking sheet; set aside. In a medium bowl combine flour, the 1/4 cup sugar, the baking powder, salt, and baking soda. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Make a well in center of flour mixture. In a small bowl combine egg, sour cream, and milk. Add to flour mixture all at once, stirring with a fork just until moistened.
  2. Drop dough into eight mounds on the prepared baking sheet. Bake in for 12 to 15 minutes or until golden. Transfer shortcakes to a wire rack and let cool.
  3. Meanwhile, combine 4 cups of the strawberries and the 3 tablespoons sugar. If desired, use a potato masher to mash berries slightly; set aside.
  4. To serve, cut shortcakes in half horizontally. Spoon strawberry mixture and Sweetened Whipped Cream over shortcake bottoms. Replace shortcake tops. Top with remaining sliced strawberries.

From the Test Kitchen

Strawberry Lemon-Poppy Seed Shortcakes:

Prepare as above, except stir 1 tablespoon poppy seeds and 1 teaspoon finely shredded lemon peel into flour mixture after cutting in butter.

Per shortcake: 373 cal., 23 g total fat (14g sat. fat), 93 mg chol., 226 mg sodium, 39 g carbo., 3 g fiber, 5 g pro.

Daily Values: 16% vit. A, 89% vit. C, 9% calcium, 9% iron

Exchanges: 1 Starch, 0.5 Fruit, 1 Other Carbo., 4.5 Fat

Mixed Berry or Mixed Fruit Shortcakes:

Prepare as above, except substitute 5 cups mixed berries (blueberries, raspberries, and/or blackberries) or 5 cups mixed fruit (sliced peaches, nectarines, bananas, strawberries, raspberries, and/or halved grapes) for the 5 cups sliced strawberries. Do not mash fruit. If desired, drizzle fruit mixture with honey.

Per shortcake: 385 cal., 22 g total fat (14 g sat. fat), 93 mg chol., 224 mg sodium, 43 g carbo., 3g fiber, 5 g pro.

Daily Values: 27% vit. A, 12% vit. C, 57% calcium, 6% iron

Exchanges: 1 Starch, 0.5 Fruit, 1 Other Carbo., 4.5 Fat

Whole Shortcake:

Prepare as above, except spread dough evenly in a greased 8x1-1/2-inch round baking pan. Bake for 18 to 20 minutes or until a wooden toothpick inserted near the center comes out clean. Cool in pan for 10 minutes. Remove from pan and cool completely. Split in half horizontally. To serve, spoon half of the strawberries and half of the Sweetened Whipped Cream over bottom layer. Replace top layer. Top with remaining strawberries and whipped cream; cut into wedges. Makes 8 wedges.

Per wedge: 361 cal., 23 g total fat (13 g sat. fat), 94 mg chol., 229 mg sodium, 35 g carbo., 2 g fiber, 5 g pro.

Daily Values: 16% vit. A, 54% vit. C, 8% calcium, 8% iron

Exchanges: 1 Starch, 1 Other Carbo., 4.5 Fat

Strawberry-Nut Shortcakes:

Prepare as above, except stir 1/2 cup chopped walnuts into flour mixture after cutting in butter.

Per shortcake: 416 cal., 27 g total fat (14 g sat. fat), 92 mg chol., 226 mg sodium, 40 g carbo., 3 g fiber, 6 g pro.

Daily Values: 16% vit. A, 89% vit. C, 8% calcium, 10% iron

Exchanges: 1 Starch, 0.5 Fruit, 1 Other Carbo., 5 Fat

Shortcake Croutons:

Prepare as above, except drop dough into 24 mounds on prepared baking sheet. Bake for 6 to 8 minutes or until bottoms are golden.

Sweetened Whipped Cream



  1. In a chilled bowl combine whipping cream, sugar, and vanilla. Beat with an electric mixer on medium speed until soft peaks form (tips curl).

Nutrition Facts (Strawberry Shortcakes)

    Per serving:
  • 367 kcal cal.,
  • 22 g fat
  • (14 g sat. fat,
  • 1 g polyunsaturated fat,
  • 6 g monounsatured fat),
  • 93 mg chol.,
  • 225 mg sodium,
  • 39 g carb.,
  • 2 g fiber,
  • 18 g sugar,
  • 5 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



Loading... Please wait...