• 3 Ratings

Mound juicy, ripe strawberries on top of tender shortcake biscuits for this incredible dessert.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • In a medium bowl stir together strawberries and the 2 tablespoons sugar. Cover and chill for at least 1 hour.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Nutrition Facts

224 calories; 8 g total fat; 5 g saturated fat; 39 mg cholesterol; 211 mg sodium. 33 g carbohydrates; 2 g fiber; 4 g protein; 243 IU vitamin a; 30 mg vitamin c; 91 mg calcium; 1 mg iron;


3 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 2