Old Fashion Strawberry Shortcake


There is nothing better than walking out to your garden, picking your own strawberries and turning them into this delicious Old Fashion Strawberry Shortcake. This recipe tastes just like Grandma use to make. The Shortcake soaks up that wonderful strawberry juice making it the perfect dessert!



Make the strawberry mixture

with two ingredients.



Rinse your strawberries and cut the tops off.



Using a pastry blender, squish the

strawberries bringing out their juice.



Add sugar (to your taste).

I added about 1/3 cup of sugar to my

quart of strawberries. Keep tasting until

you get the sweetness you desire. Mix well,

refrigerate and let sit for at least 30 minutes.



Make the shortcake:

Add Bisquick, milk, sugar

and butter to a bowl.



Using a fork, mix well until

it turns into a dough.



Lightly dust the counter with Bisquick

and turn the dough onto the counter.



Knead the dough about 10 times

until it can form a ball.



Roll the dough about 1/2” thick.



Use a 3” wide glass or cookie cutter

and cut circles out of the dough.

Keep reforming the unused dough into

a ball and roll it to continue cutting

more. I cut a total of nine shortcakes out

of mine. Place the dough circles onto an

ungreased cookie sheet.



Bake in a preheated 425 degree oven for

10-12 minutes or until the bottoms

are a golden brown.



Let cool or eat warm served with the

strawberries and topped with whipped cream.


Old Fashion Strawberry Shortcake

  • Difficulty: easy/intermediate
  • Print




Strawberry Mixture:

  • 1 quart fresh strawberries
  • 1/3 cup granulated sugar (or to taste)


  • 2 & 1/3 cups Bisquick Original baking mix
  • 1/2 cup milk
  • 3 Tbsp granulated sugar
  • 3 Tbsp melted butter
  • Sweetened prepared whipped cream


  1. Preheat oven to 425 degrees.
  2. Wash the strawberries and cut the tops off.
  3. Using a pastry blender, squish the strawberries so the juice starts to flow and strawberries are chopped up.
  4. Stir in the sugar a little at a time, tasting each time until you get your desired sweetness.
  5. Cover and set in the refrigerator for at least 30 minutes.
  6. Make the shortcakes: In a bowl combine Bisquick, milk, sugar and butter.
  7. Use a fork and mix thoroughly until it turns into a dough.
  8. Lightly sprinkle Bisquick on a counter or cutting board.
  9. Place the dough on it and knead the dough about 10 times until it will form a ball.
  10. Using a rolling pin, roll the dough about 1/2” thick.
  11. Using a 3” glass or cookie cutter, cut circles out of the dough. Take the leftover dough and make another ball, roll it again and cut more 3” circles. Repeat until the dough is used up. I made 9 circles of dough.
  12. Place the dough circles onto an ungreased cookie sheet.
  13. Bake for 10-12 minutes or until the bottoms are a golden brown.
  14. Serve warm (or let cool) with the strawberries and top with the whipped cream.










  1. No Bisquick here dear but can make my very own shortbread with home made butter and egg yolks from our hens. Mixes you have or those sold in native England do not exist here as so many things outside of Latvia.A waking up nation of million folk in wilds of forest and lakes are some 50 years or more behind of civilization in many things and far ahead in technology as kids here make computers before using them. I use a 11 year old how taught me how to down load free photo for my blog. Cleaver but I bake cakes and bread that stuns them that are merely old fashioned from grandmothers time for me.

  2. We do grwo fruit and half acre of strawberrys in rows in field gardens under wheat straw to keep the fruit from soils. just no made up mixes for fruit flan so glad I can make all with out but would it not be lovely,lovely lovely. to have it all in shops .Big stores and German supermarkets and none sell anything but base goods. Maybe the Latvians dont bake just buy made up cakes.

  3. Strawberry shortcake is one of my favorite desserts! I haven’t baked in forever but I might have to try this one.

    • Enjoy! I wish I had made a larger batch of the strawberry mixture because we have Shortcake leftover. Oh well, guess I will have to make some more….hahahaha

    • Hahahaha Thank you Ash that is a huge compliment! I think everyone can make great food, the hard part is coming up with what to fix! That was my hope, to inspire people with those ideas.

  4. Oh wow! You are a lady of many talents. You are not just a food blogger but a food photographer too. I love the way all your food is magazine quality photographed. This is so much better than scanning Pinterest! 🙂

  5. I wrote a short story on my blog “Racheal’s Novels” and you were one of the characters. I apologise in advance if I’ve offended you by doing that. I didn’t mean to. It’s just that today “Racheal’s Novels” turns a year old, so I wrote a story in celebration of it, and thought I would have some bloggers as characters alongside myself. Hope you don’t mind, and I pingbacked your post. Here’s the link to the article if you want to read it:

    • OMG Racheal that was awesome!Iit was so cool reading about all our blogger friends! I had to read it to my husband and we both giggled! Thank you truly enjoyable!

      • Thank you!!! You’re welcome! I had soo much fun writing it, especially with me, Britchy, and the Eclectic Contrarian. Tell your husband that I said ‘thank you’. I wasn’t sure how you would react to the line about you and your husband, so I’m glad that you both really enjoyed it.
        You’re most welcome!

  6. Yum, yum, yum….I love strawberry shortcake especially with fresh strawberries and homemade. You sure post some great recipes. Hugs

Leave a Reply