Prep: 10 min | Cooking: 20 min | Total: 30 min
Butter (1 stick or 1/2 cup)
Pancake, flapjack, waffle, or biscuit mix (2 1/2 cups)
Buttermilk (1/2 cup)
Honey (1 tbsp)
Heavy cream (1 cup)
Vanilla (1/2 tsp)
Sugar (3 tbsp, divided)
Strawberries, sliced (1/2 cup per cake)
Preheat oven to 375 °F.
Cut butter into thin slices or cubes. Add pancake mix to a medium size bowl and work in the butter using a pastry cutter. Mix in buttermilk and honey. Scoop 2-inch balls and place onto a parchment paper-lined baking sheet. Bake for 20 minutes or until golden brown. Let cool afterward.
Pour cream, vanilla, and sugar into a blender and blend until thickened. Wash and cut a handful of strawberries into quarters.
Assemble shortcakes, placing 1 biscuit on a plate or bowl, adding cream, then placing strawberries on top. Serve.