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Serving of Strawberry Shortcake with a big dollop of whipped cream.

Let’s get started with … Traditional Strawberry Shortcake!

It never hurts to slice up extra strawberries. I usually double the berries just to be sure I have enough on hand! Enjoy!
5 from 2 votes
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 9 servings
Calories 321 kcal

Ingredients
  

  • 4 cups washed and sliced fresh strawberries
  • 1/2 cup white sugar
  • 2 1/3 cups Bisquick baking mix
  • 2/3 cup milk
  • 3 heaping Tbsp sugar
  • 3 Tbsp butter melted
  • 1 container 8 oz frozen whipped topping, thawed

Instructions
 

  • In a large bow, mix washed and sliced strawberries and 1/2 cup of sugar; set aside or refrigerate. Heat oven to 425.
  • Stir Bisquick mix, milk, 3 Tbsp sugar and the melted butter until a soft dough forms. (I usually add a little extra milk to make the dough more of a thick batter.) Grease and lightly flour a 8 x 8 baking pan. Spread batter out evenly until it reaches the corners of the pan. It should be rough on top. Not smooth. Sprinkle with sugar. I like to use sugar crystals.
  • Bake for 20-25 minutes until golden brown. Remove from oven and let cool slightly. Cut into squares. Split squares in half; fill and top with strawberries and top with whipped topping.

Nutrition

Serving: 1squareCalories: 321kcalCarbohydrates: 51gProtein: 5gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 6gCholesterol: 13mgSodium: 610mgFiber: 2gSugar: 24g
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