Recipes and Cooking Strawberry Shortcake 2.3 (3) Mound juicy, ripe strawberries on top of tender shortcake biscuits for this incredible dessert. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on June 14, 2011 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Chill Time: 1 hrs Bake Time: 7 mins Total Time: 1 hrs 27 mins Servings: 8 Jump to Nutrition Facts Ingredients 3 cup sliced fresh strawberries 2 tablespoon sugar 1 ⅔ cup all-purpose flour 1 tablespoon sugar 2 teaspoon baking powder ¼ teaspoon baking soda 3 tablespoon butter or margarine 1 beaten egg ½ cup buttermilk 2 cup frozen light whipped dessert topping, thawed, or one 1.3-ounce envelope whipped dessert topping mix Directions In a medium bowl stir together strawberries and the 2 tablespoons sugar. Cover and chill for at least 1 hour. In another medium bowl stir together flour, the 1 tablespoon sugar, the baking powder, and baking soda. Using a pastry blender, cut in butter until the mixture resembles coarse crumbs. Combine egg and buttermilk; add to flour mixture all at once. Stir just until moistened. Drop the dough from a tablespoon into 8 mounds on an ungreased baking sheet. Bake in a 450 degree F oven for 7 to 8 minutes or until golden. Transfer the shortcakes to a wire rack; cool about 10 minutes. Meanwhile, if using topping mix, prepare according to package directions using fat-free milk. To serve, cut shortcakes in half horizontally. Place bottom halves on plates. Top with strawberries and whipped topping. Replace top halves of shortcakes. Makes 8 servings. Rate it Print Nutrition Facts (per serving) 224 Calories 8g Fat 33g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 224 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 39mg 13% Sodium 211mg 9% Total Carbohydrate 33g 12% Protein 4g Vitamin C 30.1mg 151% Calcium 90.9mg 7% Iron 1.4mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.