Mother’s Day Strawberry Shortcake

Happy Mother's Day

May 6, 2011 by

Strawberry shortcake is a Mother’s Day tradition at our house, not because my mother particularly cares about it, but because I do, and this will be my 35th Mother’s Day as an actual mother!

The reasons behind the tradition are twofold:  1) I love strawberry shortcake, and 2) I’m the cook! Somehow I’m always the cook.  A favorite family story relates the year my oldest daughter bought her first home.

Long about early November I got a phone call. “Mom, now that I have my own home, I would really like to have Thanksgiving Dinner here.  We can still have Christmas at your house, but I want Thanksgiving in my own home.” (How touching!) Pause… So how early do you have to get here to start cooking?”

Tani’s Strawberry Shortcake


A pound or more of red, ripe strawberries (Sniff the box. If they don’t smell like strawberries they won’t taste like strawberries.)

Sugar to taste

Whipped cream

A pint of heavy whipping cream   (Mother thinks you can whip half-and-half.  She’s wrong.)

Sugar to taste



2 1/3 cups Bisquick

3 tablespoons butter

2/3 cup Milk

3 tablespoons sugar

1 teaspoon vanilla

  1. Hull and slice strawberries.  Put them in a bowl, sprinkle with sugar to taste. (The riper the berries, the less sugar they need.) Crush the berries (lightly, don’t destroy them) and chill.
  2. Whip the cream with a teaspoon of vanilla (or more) and a couple of spoonfuls of sugar. For best results, chill your bowl and beaters in the freezer before whipping the cream.
  3. Mix shortcake dough according to the recipe on the Bisquick box, but add a teaspoon of vanilla. Drop dough by huge spoonfuls onto an ungreased cookie sheet and bake according to directions (about 12 minutes depending on the size of your shortcakes)

Prepare the strawberries and whipped cream ahead of time and refrigerate.  Prepare the dough and pop the shortcakes in the oven while the dinner dishes are being cleared.  Serve as soon as the shortcakes are ready.  Put a shortcake in each bowl. (I like to break open the top so the shortcake absorbs the strawberry juices.) Spoon the strawberries over the shortcake and top with whipped cream.  Serve immediately.

About the Author

Tani Wolff Has Written 17 Articles For Us!

I also write for a college admissions blog and create marketing materials. However, my true passion is preparing articles about Opera Theatre of Saint Louis’ upcoming festival season. I spend eight to ten months each year researching the composers, librettists, time periods and performance records of our productions (as well as the music) to put together pieces that will enhance the enjoyment of our fabulous and devoted patron community. It is truly a labor of love.
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1 Comment

  1. Tani – A perfect spring into summer dessert! I found strawberries at the Farmer’s Market this weekend and can’t wait to pair them with your shortcakes. Yum!


  1. 3 Bs: Berries, Basil & Balsamic | All The Single Girlfriends - [...] For our Mother’s Day Marathon posts Tani shared her Strawberry Short-cake recipe. Check it out! About the AuthorToby Bloomberg…

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