When you’re in a pinch or just don’t feel like making something from scratch, Shortcut Shortcake is the best choice for you! Get your classic light and fluffy cake fix with this simple and low effort treat. And just because it’s a shortcut, doesn’t mean it’s cutting any corners when it comes to flavor! Enjoy some juicy strawberries and sweet whipped topping for the perfect Shortcut Shortcake. Work smarter, not harder!
Ingredients
- 4 cups fresh strawberries, sliced
- 1/2 cup plus 2 tablespoons sugar, divided
- 1 3/4 cups baking mix, such as Bisquickâ„¢
- 1/2 cup milk
- 2 tablespoons butter, melted
- whipped cream, optional, to taste, for topping
Directions
Step 1 –Preheat the oven to 425 degrees F.
Step 2 –In a bowl, combine the strawberries and 1/2 cup of the sugar until fully coated.
Step 3 –Place the sugar-coated strawberries in the refrigerator to chill, about 1 hour.
Step 4 –In a clean medium bowl, combine the baking mix, the remaining sugar, the milk, and the butter to form a dough.
Step 5 –On an ungreased cookie sheet, drop the dough by the spoonfuls, about 2 tablespoons each.
Step 6 –Bake until the cakes are golden-brown, about 10-12 minutes.
Step 7 –Let the cakes cool for 15 minutes.
Step 8 –Split the cakes in half and evenly fill each with the sugar-coated strawberries and the whipped cream.
Step 9 –Serve.
