Strawberry Shortcake

Feel like you're indulging, but without all the calories, with this Amazing Strawberry Shortcake!

Strawberry Shortcake


2 ½ cups Bisquick

3 Tbs Sugar

⅔ cup Milk

1 Tbs Butter, Melted

1 lb Strawberries, sliced

3 Tbs Strawberry Balsamic Vinegar

Vanilla Ice Cream

Whipping cream

Fresh nutmeg


Preheat oven to 425 degrees.

In a large bowl, combine strawberries with Strawberry Balsamic. Cover and refrigerate until ready to serve.

In a mixing bowl, combine bisquick, sugar and milk until roughly mixed.

Using an ice cream scoop, spoon onto parchment paper lined baking sheet and slightly flatten.

Brush with melted butter and bake for 10-12 minutes until golden brown.

To serve, place shortcakes in bowls, top with ice cream, whip cream and spoon strawberries over top. Grate fresh nutmeg over top.


Shonali T.
Shonali T.


Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at

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