Wednesday, June 10, 2015

Easy Old Fashioned Strawberry Shortcake

I love Strawberry Shortcake.  I'm' not talking about the angel food cake version, or the blasphemous pastries you will find at the grocery store full of sticky syrup.  No, what I love are the tiny sweet biscuit shortcakes like my grandmother used to make.  Over Memorial Day weekend I really wanted to make them, but also didn't have a lot of time to use a "from scratch" recipe, and besides that...who has time to go to the store and get all the ingredients during a holiday weekend?!  Instead, I decided I would use things I have on hand in my kitchen.  I played around with pancake mix as a base and loved the results of the recipe.  I hope you enjoy them as well!


  • 4 cups fresh sliced strawberries
  • 2/3 cups sugar
  • 2 1/4 cups buttermilk pancake mix (I used Krusteaz because it's what I had on hand, but you could use any brand). 
  • 2 tablespoons cold butter, sliced
  • 2 tablespoons Crisco
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • Whipped Cream


    • Preheat oven to 400 degrees Fahrenheit. 
    • Combine strawberries and 1/3 cup sugar in a medium bowl.  Set aside so that juice develops.  I substituted Splenda for sugar here because I prefer it!
    • Coat a cookie sheet with non-stick spray
    • Combine pancake mix with remaining 1/3 cup sugar.  Cut in butter and shortening until thoroughly blended.
    • Stir in the milk and vanilla until well blended.  Your batter will be stiff.
    • "Dallop" batter into biscuit shaped circles on cookie sheet.
    • Bake in preheated oven for 22 to 25 minutes.  Allow to cool and fill with strawberries and whipped cream.
    • ENJOY!

    This post is linked with What's Cookin' Wednesday at Buns in My Oven!

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