How to make Strawberry Shortcake | Homemade Strawberry Shortcake

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

whipped cream

🥗Healthier: Greek yogurt

💰Cheaper: cool whip

Greek yogurt adds protein and is lower in calories, while cool whip is often more affordable.

Rinse a whole package of strawberries.

Cut the strawberries into smaller pieces and place them in a bowl.

Add 2.5 tablespoons of sugar to the strawberries and cover the bowl.

Place the covered strawberries in the refrigerator to let them macerate and release their juices.

In a mixing bowl, combine 2.25 cups of Bisquick with 2/3 cup of milk and mix until it forms a dough.

Spray a baking sheet with cooking spray.

Spoon the dough onto the baking sheet.

Bake at 450 degrees for 9 to 10 minutes.

While the biscuits bake, place a metal mixing bowl in the freezer to chill for whipping cream.

Once the biscuits are baked, let them cool.

Mash the macerated strawberries until they are syrupy but still have some chunks.

Slice a few strawberries for decoration.

In the chilled mixing bowl, add 1 cup of heavy whipping cream, 1/4 cup of sugar, and 1.5 teaspoons of vanilla extract.

Mix the cream on low speed, gradually increasing until soft peaks form, being careful not to overmix.

Assemble the strawberry shortcake by cutting a biscuit in half and placing the bottom half on a plate.

Add a layer of mashed strawberries on top of the biscuit.

Add a layer of whipped cream on top of the strawberries.

Place the top half of the biscuit on the whipped cream.

Add more strawberries on top of the biscuit.

Finish with another layer of whipped cream and a slice of strawberry for decoration.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens