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Big-Batch Strawberry Shortcakes

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  • Prep 20 min
  • Total 40 min
  • Servings 60
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Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.
Created Jun 17, 2010
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Ingredients

  • 30 cups (7.5 L) sliced fresh strawberries
  • 3 3/4 cups (925 mL) sugar
  • 18 2/3 cups (4.65 L) Original Bisquick* Mix (approx 2 1/2 boxes)
  • 5 cups (1.25 L) milk
  • 1 2/3 cups (400 mL) sugar
  • 1 1/2 cups (375 mL) butter or margarine, melted
  • 5 1/2 containers (1 L each) frozen whipped topping, thawed
  • New Ingredient

Steps

  •  
    1
    In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
  •  
    2
    Heat oven to 425ºF. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
  •  
    3
    Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

Expert Tips

  • Tip 1
    Variation: Drop Shortcakes: After stirring, drop dough by spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown.
  • Tip 2
    Variation: Use your favorite combo of berries instead of all strawberries.

Nutrition Information

No nutrition information available for this recipe
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