Strawberry Shortcakes

Strawberry Shortcakes
Servings: 6 Prep 10 mins Bake 350°F 12 mins to 15 mins


  • 1 container (16 ounces) frozen sliced strawberries with sugar added
  • 2 1/2 cups all-purpose baking mix (such as Bisquick)
  • 2 tablespoons sugar
  • 1 tablespoon lemon juice, mixed with 1/2 cup milk
  • 1/2 cup milk
  • 3 tablespoons butter, melted
  • 1/2 teaspoon almond extract
  • 1 tablespoon sliced natural almonds, chopped
  • 2 teaspoons cornstarch
  • 1 1/2 cups light nondairy whipped topping, thawed if frozen

Make It

1. Heat oven to 350 degrees F. Place strawberries and their syrup in a medium-size saucepan. Heat over low heat until thawed and fluid.

2. In a large bowl, combine baking mix, sugar, lemon juice/milk mixture, melted butter and almond extract. Stir just until a soft dough forms. Drop batter into mounds on ungreased baking sheet, about 1/3 cup per mound. Sprinkle each with the chopped almonds.

3. Bake shortcakes at 350 degrees F for 12 to 15 minutes.

4. Meanwhile, stir together cornstarch and 2 teaspoons water. Add to strawberries and increase heat to high. Bring to a boil; cook 1 minute until clear and thickened. Remove from heat.

5. Once shortcakes are done, cool on a wire rack. To serve: Split cakes in half across the middle. Fill each with a heaping 1/4 cup strawberries and sauce. Top each with 1/4 cup whipped topping and replace tops. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 408, Fat, total (g): 17, chol. (mg): 18, sat. fat (g): 8, carb. (g): 61, fiber (g): 2, pro. (g): 5, sodium (mg): 643, Percent Daily Values are based on a 2,000 calorie diet.