Homemade Shortcakes

a building block of dessert

With this simple recipe you can create so many fabulous different desserts.  Slice the cakes for a traditional strawberry shortcake, or top it with vanilla ice cream and a blueberry compote.  Crumble the leftovers to use as a topping on everything from Greek yogurt to Italian gelato.  Even consider serving them for brunch as the “roll” for a bacon and egg sandwich.

cooking information

• Yield: 6-8 Shortcakes
• Prep Time: 5 minutes
• Cooking Time: 20 minutes

all ingredients

• 2 1/3 Cup Pancake Mix
• ½ Cup Milk
• 3 Tablespoons of Butter, melted
• ¼ Cup Sugar
• Pinch of Salt

recipe instruction

1. Preheat the oven to 425 degrees.

2. In a large mixing bowl combine your pancake mix, sugar, melted butter, salt and milk.

3. Drop your biscuits onto an ungreased cookie sheet.

4. Cook for 15-20 minutes or until they are golden brown and completely cooked through.

5. Remove from the oven and let cool.

cooking tips

• I use these, crumbled, for the Strawberry Shortbites, but if you simply slice these in half and spoon fresh fruit over top and Homemade Whipped Cream, they are amazing!
• I like to make these right before everybody comes so they maintain their crunch. They can be made ahead but they will no longer have the crust from when they first come out of the oven.