RECIPE: Quick Strawberry Shortcake

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Quick Strawberry Shortcake

  • 4 – 8 cups strawberries, sliced and sprinkled with favorite no-calories sweetener (about 1-2 tablespoons for every TWO cups of berries)
  • 2 1/3 cups Bisquick baking mix
  • 3 tablespoons Splenda no-calorie sweetener
  • 4 tablespoons unsalted butter, melted
  • ½ cup 1% milk
  • Whipped cream or non-dairy whipped topping (optional)

Mix sliced strawberries and sweetener and place in covered container. Set aside or refrigerate until serving time.

Heat oven to 425⁰F. Grease an 8-inch round baking pan. Whisk Bisquick baking mix and Splenda together in a large bowl. Add melted butter and milk and stir with wooden spoon until a soft dough forms and everything is combined. Spread dough evenly in greased pan. Bake 7-9 minutes, or until toothpick inserted in center comes out clean. Serve warm if desired with whipped topping or cover tightly and store at room temperature until serving time.

Makes about 6 servings.

Recipe by culinary dietitian and nutritionist Kim Galeaz, RDN CD