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Strawberry Shortcake

Prep: 10 min | Cooking: 20 min | Total: 30 min


For biscuits:

  • Butter (1 stick or 1/2 cup)

  • Pancake, flapjack, waffle, or biscuit mix (2 1/2 cups)

  • Buttermilk (1/2 cup)

  • Honey (1 tbsp)

For toppings:

  • Heavy cream (1 cup)

  • Vanilla (1/2 tsp)

  • Sugar (3 tbsp, divided)

  • Strawberries, sliced (1/2 cup per cake)


  1. Preheat oven to 375 °F.

  2. 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.

  3. Pour cream, vanilla, and sugar into a blender and blend until thickened. Wash and cut a handful of strawberries into quarters.

  4. Assemble shortcakes, placing 1 biscuit on a plate or bowl, adding cream, then placing strawberries on top. Serve.

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