Strawberry Shortcake

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Shortcakes served in a bowl with milk! This is my favorite way to eat shortcake. With the ease of my baking mix, this one is ready in a snap.

  • 4 cups Freeze Dried Sliced Strawberries
  • ½ cup Powdered Sugar
  • 2 ⅓ cups Whole Wheat Baking Mix
  • ⅔ cup Milk
  • 3 Tablespoons Sugar
  • 3 Tablespoons Butter Powder
  • 4 cups Milk
Place strawberries in a large bowl and cover with water to hydrate completely, drain; set aside.  Heat oven to 425℉.
Stir baking mix, milk, sugar and butter powder until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; place in bowls with strawberries and milk. Sprinkle the tops with powdered sugar. Serve immediately.
Milk: Can you use powdered milk in this recipe? I sure did. I just mix up a large pitcher of it according to the directions on my package and keep it in the fridge. Then I add cup for cup the milk called in every recipe I cook.
Butter:  Want to use fresh butter today?  No problem.  Just melt 3 Tablespoons fresh butter and use in place of powdered butter.

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2 thoughts on “Strawberry Shortcake”

  1. My husband will only eat Strawberry shortcake if it is made with the Bisquick mix–which is so expensive! I love this mix idea! I bet he will never know! I am going to store my bag of mix in the empty box!