It is easy, fast, and tastes like childhood! It is hard to mess this one up so it is good for all skill levels.

Recipe is correct, however my 1980 creative recipes with Bisquick, by Betty Crocker (General Mills) says to bake at 425°F for 15 to 20 minutes. 8x8x2-inch pan. I bake for 18 minutes in my oven.

Thank you so much; the one on the more recent box just doesn't "do it"! THIS IS "THE" ONE!!!!!

Exact way I've made it for 30 years, always a hit on holidays! On the 4th of July decorate with strawberries and blueberries on top.

I am glad to find this recipe because this is how I used to make my Bisquick shortcake, and I like it better than doing individual biscuits. But... I'm not seeing what size pan for this recipe. Since others spoke of using an 8x9 or a -inch" pie plate, I doubled it for a 9x13-inch, but I felt like it was a bit sparse. Wish they'd give guidance for different pan sizes.

I always put a little more baking powder in the Bisquick, about one half teaspoon for the short cake recipe. Gives a kickup. Enjoy...

My mom made this recipe always...we never had individual shortcakes. She would bake it in a biggish, oblong glob then cut it horizontally as described, slather bottom piece with butter, berries, REAL whipped cream, add top layer of shortcake and repeat. Twice when we made this we skipped dinner and put the shortcake on a big platter and she started eating at one end and I started at the other end. The rough edges of the shortcake were so crispy and delicious. We never finished it but it was sooooo much fun and felt sooooo naughty! Miss you mom!!!!!

The only way to have strawberry shortcake... even better if made with half and half and add 2 to 3 teaspoons of milk to thin a bit before putting in the pan... Just do not over mix.

Grew up eating this shortcake. Best eaten when it's warm with fresh strawberries, milk and a tsp or 2 of sugar sprinkled on top.

Thanks for sharing this! The strawberry shortcake recipe on the box was changed some years ago to be individual cakes, and a lot of people have posted it online as the "original" recipe, which is incorrect. I can cobble the actual original recipe together using this one, though.

Thanks for including this recipe! It is what I used to make in a pan. You are correct. What people are saying is on the box is not the same recipe as they used to have on there. Guess those ladies are not old enough to remember. This recipe is more like a batter and I cooked it in a pan. I did need to cook it just a little longer than 10-12 minutes though.

This is the shortcake I grew up with, my Grandma and Mom used to make it, cut squares, split them and layer fresh sliced strawberries mixed with sugar in the middle and on top and then top with whip cream, it is the best. It is so good, my son would eat the shortcake plain...the recipe is no longer on the box, so glad I found it. Thanks!!

I have always used this recipe and didn't find it on the box. Is the best and I have had it since I was a kid. I think it used to say fold the batter together several times and then put it in the pan. Then I used to put the top with a fork because my mother used to do that. I love it raise up a little bit and then bake it. Tonight I am making it with fresh peaches and whipped cream instead of strawberries. It is yummy yummy!

I increased the recipe because it was too flat in an 8x8 pan, cut it in 9 pieces, cut my piece in half strawberries on bottom half, add the top half and more strawberries, sugared of course; my wife adds whipped cream but I cover it with milk like dad always did. 3 cups Bisquick, 4 tbsp. sugar, 4 tbsp. melted butter, 3/4 to 1 cup milk, heavy dash of vanilla. Bake the same.

I have been thinking about my mom's Strawberry Shortcake for years!! I am finally going to attempt it for my boys. I remember my mom making it in a round cake pan and making it in two layers, (top one smaller) baking them with a piece of aluminum foil in between... Then adding a generous amount of butter on both layers during the last few minutes of cooking to melt down into the biscuit. Oh how wonderful it tasted with fresh sweetened strawberries that we picked at the farm that day! Served right after a summer meal of Fried Red Jersey Tomatoes and fresh Jersey corn! I even loved the left over piece right out of the fridge the next morning for breakfast!

Just like my Grandma used to make! Thank you!