Prep Time 15m
Cook Time 10m
Ready Time 90m
Yield 6 servings

  • 2 pints strawberries, washed, hulled and cut into slices
  • 2 tablespoons sugar
  • 1 tablespoon firmly packed light brown sugar
  • Crisco® Original No-Stick Cooking Spray
  • 2 cups Pillsbury BEST™ All Purpose Flour
  • 3 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup Crisco® All-Vegetable Shortening
  • OR 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
  • 1 large egg, beaten
  • 1/2 cup milk
  • 1 1/2 teaspoons vanilla extract
  • Whipped cream
Preparation Directions
  • Step 1Combine strawberries, 2 tablespoons sugar and brown sugar in medium bowl. Toss to mix well. Cover and refrigerate 1 to 4 hours before serving.
  • Step 2Heat oven to 425ºF. Lightly spray baking sheet with no-stick cooking spray.
  • Step 3Combine flour, sugar, baking powder and salt in a large bowl. Cut in shortening with pastry blender or 2 knives until flour is blended to form pea-size pieces. Add egg, milk and vanilla. Toss with fork until well combined (do not overwork). Drop batter into 6 equal mounds on prepared baking sheet.
  • Step 4Bake 10 to 12 minutes until lightly browned. Remove from oven; place baking sheet on a rack to cool.
  • Step 5Split each shortcake in half horizontally. Place bottoms on serving plates. Place an even amount of strawberries on shortcake bottoms. Top with whipped cream. Replace shortcake tops. Serve immediately.
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