Mom’s Classic Strawberry Shortcake
Growing up, making strawberry shortcake was a tradition. The only thing that might seem strange to some is that my family ate it for dinner–as the main course! We did this in the fall with apple dumplings, too. When I got married, however, I realized when I made strawberry shortcake the first time, that not every family shared this dessert-for-dinner tradition. My husband actually thought I was kidding and looked in the oven where he was sure he’d find the real dinner hiding!
This is my mom’s classic recipe. It is easy but completely delicious. Not too sweet, it allows the strawberries to shine. Sprinkle a little sugar on top for added sweetness. We like to serve the warm shortcake in a bowl with heated milk poured overtop. Whipped cream may be preferred if you are eating this for dessert; I also like vanilla Greek yogurt.
For an excellent gluten free alternative, you might want to try Gluten-Free Almond-Coconut Shortcakes.
Mom’s Classic Strawberry Shortcake:
- 2 1/3 cups biscuit mix (like Bisquick)
- 1/2 cup milk, plus a few extra tablespoons as needed
- 2-3 tablespoons sugar
- 3 tablespoons butter, melted
- one pint strawberries (stems removed, sliced, and tossed with 2 tablespoons additional sugar)
- warm milk, whipped cream, or yogurt for serving
- Preheat oven to 425 degrees.
- Mix all ingredients, adding milk a tablespoon at a time until the batter comes together. Mix until just combined.
- Drop by large spoonfuls on a cookie sheet, or spread the batter into a 9×9 pan.
- Bake for 10-12 minutes or until golden brown. Individual shortcakes will take a minute or two less.
- Serve warm with strawberries and milk, yogurt, or whipped cream.