Easy Strawberry Shortcake


prep 0:10       total 0:30


4 servings



1 cup buttermilk baking mix
1/2 cup milk or
half and half
2 cups strawberries, hulled
3/8 cup sugar
2 tsp. lemon juice
1 cup light frozen dessert topping


Preheat oven to 425°F. Combine first 2 ingredients in a bowl and mix until a soft dough forms. Spoon dough onto an ungreased baking sheet, making 2 mounds 2 inches apart. Flatten mounds to about 1 inch thick. Bake 15-18 minutes.

Purée half the berries, sugar and lemon juice in a blender or food processor. Slice remaining berries and stir into purée. Split biscuits in half horizontally. Spoon half the strawberry sauce on bottoms of biscuits. Replace tops and drizzle with remaining sauce. Serve with a dollop of topping.

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