Strawberry Shortcakes


As Strawberry prices have come down ($1.48 qt at Meijer/$.99 cents a qt. at Aldis)  I purchased some and decided to make some Strawberry Shortcakes using an old recipe from my Betty Crocker Cookbook from when I was a kid, the  Betty Crocker Strawberry Shortcake using Bisquick, except I used a generic baking mix, whipped topping from a pressurized can, Equal and Powdered Sugar.

Adapted recipe:

Make 6 shortcakes


  • 1 quart strawberries, sliced
  • 5-6 packs of Equal

Mix together and set aside.


Preheat Oven to 425 degrees

  • 2 1/3 cup Bisquick or Baking Mix
  • 1/2 cup milk
  • 3 Tablespoons butter or margarine
  • 3 Tablespoons sugar or powdered sugar


  • 1 can of pressurized whipped cream or non-dairy cream

Mix together until soft dough forms then drop into six spoonfuls on an ungreased baking sheet for 10 to 12 minutes.

When done, split the shortcake, putting the bottom down first, spooning strawberries on top, then top with the top part, top with more strawberries then finish with the whipped cream.



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