Mom's Classic Strawberry Shortcake
Yield: 6 servings
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, it's great for breakfast, too!


  • 2⅓ cups biscuit mix (like Bisquick or this homemade version)
  • ½ cup milk, plus a few extra tablespoons as needed
  • 2-3 tablespoons sugar
  • 3 tablespoons butter, melted
  • 1 pint strawberries (stems removed, sliced, and tossed with 2 tablespoons additional sugar)
  • Warm milk, whipped cream, or yogurt for serving


  1. Preheat the oven to 425℉.
  2. In a mixing bowl, stir together the biscuit mix, ½ cup milk, sugar, and melted butter. Stir in additional milk, a tablespoon at a time if needed, until the batter comes together. Mix until just combined.
  3. Drop by 6 large spoonfuls onto a cookie sheet or spread the batter into a 9×9 pan. (No need to grease.)
  4. Bake for 10-12 minutes or until lightly golden. Individual shortcakes will take a minute or two less. (If you only have an 8×8 pan, the increased thickness will likely require closer to 15 minutes. Either way, check a few minutes early and be careful not to overcook.)
  5. Serve warm with strawberries and milk, yogurt, or whipped cream.

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