Strawberry Shortcakes!

For this week’s recipe, I’m sharing another very tasty dessert with all of you. As you can see from the title and pictures, I made little strawberry shortcakes this week!

This recipe is courtesy of my wonderful friend, Margaret, who very kindly shared it with me! Please go check out her blog; it’s my favorite on all of WordPress. 🙂

Throughout March, I’ve been on a fruit-based desserts kick, as you’ve probably been able to tell from my more recent dessert posts, lol. All of the ones that turned out (yeah, some didn’t haha), I’ve enjoyed blogging about. But before the month ends, I wanted to share at least one strawberry dessert, and this is it!

is four layers too much? haha I don’t know, but they sure tasted great!

I’ve never made strawberry shortcakes before, but these were awesome!!

All of the recipes I’ve shared on my blog have been simple and delicious, and these are no exception. You just make the cakes, make or buy your choice of whipped topping, then top each serving off with fresh strawberries. I’m sure other fruit would taste just as good with this, as well!

Unfortunately, my shortcakes turned out lumpier than they should have this first time, and I think it’s because I used a substitute baking mix instead of Bisquick … or maybe I just didn’t roll them into compact-enough mounds, hahahah! They were also dry and tasted more like biscuits (maybe they were supposed to), so next time, I’ll try something a little different. I have some ideas …

As a funny side note, when I was making my whipped topping earlier, I misunderstood what my mom had said, and I nearly added a little bit of heavy whipping cream to a whole lot of sugar. I’m glad I realized what she meant right before adding the cream to the 3/4 cup of sugar!!

If you’re interested in making this yourself (make sure to get creative with the shortcake part, hehe), you can find all the information you need down below! ❤




2-1/3 cups flour

1 Tbsp + 1 tsp baking powder

½ tsp salt, heaping

5 Tbsp + 1/3 Tbsp melted butter

2/3 cup milk

3 Tbsp sugar


1 pint strawberries, cut and sugared

Whipped topping


Preheat the oven to 425°F. Thoroughly mix the flour, baking powder, salt, melted butter, milk, and sugar together in a large bowl. Make them into six mounds and place them evenly apart on an ungreased baking sheet. Bake for 10-12 minutes, or until toothpick comes out clean. Split shortcakes and fill with whipped topping and desired fruit.


These were so simple and delicious! I’ll definitely be making more throughout the summer. I love that they didn’t take long at all to bake; that will be nice during the hot months.

Thank you for sharing with us, Margaret! ❤

Have YOU ever made strawberry shortcakes?
How did they turn out?

— Maggie

30 replies on “Strawberry Shortcakes!”

Yay! I’m glad you enjoyed them, but like I said, I can’t really take the credit. I got that recipe from somewhere else but I love them. I’m glad you finally got them the way you wanted them, and that y’all enjoyed them. It’s funny because one of the “fancy” bakeries in the town over from us, always has these when it’s strawberry season, and they charge a fortune for them. It always makes me chuckle. AND thank you for all the kind, sweet things you said about me 🙂 It put a huge smile on my face after a very trying, tiring 8 hour drive. So, thank you again 🙂

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Yes, they’re so good!! The moment my brother saw the one I assembled to take pictures of, he gasped and jumped up from where he was sitting in the next room and said, “Can I make one?!” We both really enjoyed it, haha. I know that the recipe isn’t yours specifically, but you did share it with me, and that’s what matters 🙂 Oh goodness, bakeries can be so outrageous sometimes! It’s crazy! Ooh an 8 hour drive – where did you go? The last time I drove that far was from Dayton, Ohio to Atlanta, Georgia. Talk about tiring!

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Haha funny about your brother and the shortcakes. My weekly drive to see hubby. Well, I don’t always come weekly. He came home last weekend so I didn’t have to drive down here. But this week end I did. I came a day earlier because there are some things I need to get done while I’m here. Figured I come early and do it so we could have his days off free to do what we wanted 🙂 I don’t know how much posting I will be able to do. The internet here is horrible. It won’t even let me post the Bible verses right now. Every time I hit publish, it just turns and turns and locks up to a blank screen ;(. Have close the window and restart. Maybe I’ll just wait until tomorrow.

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Oh, okay 🙂 I’m sorry the internet’s bad where you are! Poor wifi is so annoying. My favorite library has AWFUL service; they have connectable wifi available, but it doesn’t actually work, and many times when I’ve been back in the nonfiction section, I’ve lost signal completely. I shouldn’t ever have no service there, haha! It’s in a downtown area, not away from everything back in the woods or something lol

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Hahaha, I can see your problem, then!!! I’m so glad it finally let you post; if I had been in your situation, I would’ve been so agitated (alright…mad) if WordPress wouldn’t work!

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I’ve been there. The extra sugar drop… Last summer I made these extra rich brownies for my friends. And I don’t know what was wrong with me, I had done so well. But I proceeded to drop THREE CUPS of sugar into my batter and then was like, “Hmm, now why am I out of sugar? And why does this look wrong?” x.x yep. After I got rid of that batter, and redid it, they turned out fine, and were really good!

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Boiled chicken tenderloin (trying to eat a little healthier) with green beans and cottage cheese. But both my husband and I used barbecue sauce for the chicken, it was delicious. The tenderloins being so thin only take about 10 minutes to cook.

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