Big Batch Strawberry Shortcakes Recipes

BIG-BATCH STRAWBERRY SHORTCAKES

Steps:

• In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
• Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
• Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.

LARGE STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
• Combine strawberries and sugar in a small bowl; cover and refrigerate until serving.
• Combine flour, baking powder, salt, and baking soda in a large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in buttermilk just until moistened. Turn onto a lightly floured surface; knead 8 to 10 times.
• Divide dough in half. Gently pat each portion into an 8-inch circle on the 2 prepared baking sheets. Brush each with butter.
• Bake in the preheated oven until golden brown, 13 to 15 minutes. Remove to wire racks to cool, 10 to 15 minutes.
• While shortcakes cool, beat cream in a large bowl until it begins to thicken. Add honey; beat until stiff peaks form.
• Place 1 cooled shortcake on a serving platter; layer with 1/2 of the strawberries and whipped cream. Top with remaining shortcake, strawberries, and cream. Serve immediately.