Mom’s Classic Strawberry Shortcake
While this classic recipe is traditionally served as dessert, my family has long enjoyed it for the occasional dinner when local strawberries are in season. Served with milk or yogurt, strawberry shortcake makes a great breakfast too!
Ingredients
- 2⅓ cups (287g) biscuit mix, like Bisquick (original or gluten-free*) or this homemade version of Bisquick
- ½ cup (120ml) milk, plus a few extra tablespoons as needed
- 2-3 tablespoons (24-36g) sugar (I split the difference), plus more for sprinkling
- 3 tablespoons (45ml) butter, melted
- 1 pint strawberries (stems removed, sliced, and tossed with 2 tablespoons additional sugar)
- For serving: Warm milk, whipped cream, or yogurt
Instructions
- Preheat the oven to 425℉.
- In a mixing bowl, stir together the biscuit mix, ½ cup milk, sugar, and melted butter. (Tip: I mix with a fork to prevent overtaxing.) Stir in additional milk, a tablespoon at a time, until the batter comes together. (You'll likely need 2-4 tablespoons more.) Mix until just combined.
- Drop by 6 large spoonfuls onto a cookie sheet or spread the batter into a 8x8 pan. (No need to grease; a 9-inch round pie plate works well too.) If desired, you can sprinkle the tops of the shortcakes with an extra pinch of sugar. Coarse sugar is pretty is you have it, but granulated works well too.
- Bake for 10-12 minutes or until lightly golden over the surface. As always, check a few minutes early, as all ovens vary, to avoid overcooking.
- Serve warm with the strawberries and their juices, as well as milk, yogurt, or whipped cream. An extra sprinkle of sugar may also be added as desired.
Notes
*Gluten-free Bisquick weighs more than regular Bisquick. For best texture when baking gluten-free, I have found it best to match the weight of the regular mix. If you don't have a kitchen scale, this translates to 1½ cups + 3 tablespoons of GF Bisquick. When measuring by volume, be sure to fluff up the mix, spoon into the measuring cups, and level with the straight edge of a knife so the flour is not compressed, which can lead to too much flour being used and a denser shortbread.
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