Strawberry Shortcake made with new ‘n’ easy stir-n-roll biscuit recipe; make rich, tender, crusty biscuits every time!


2 cups sifted Gold Medal flour
3 tablespoons double-acting baking powder
1 teaspoon salt
2 tablespoons sugar
1/3 cup cooking (salad) oil such as Wesson
2/3 cup milk


Preheat over to 475-degrees.

Sift together 2 cups sifted Gold Medal flour, 3 teaspoons double-acting baking powder, 1 teaspoon salt, and 2 tablespoons sugar. Pour into a measuring cup (but don’t stir together) 1/3 cup cooking (salad) oil such as Wesson and 2/3 cup milk.  Then pour all at once into the flour. 

Stir with a fork until mixture cleans sides of the bowl and rounds up into a ball. Smooth by kneading about 10 times without additional flour. With the dough on waxed paper, press out with hands, or roll out between waxed papers to 1/2 the thickness desired in baked shortcakes. Cut with unfloured biscuit cutter. 

Bake 10 to 12 minutes on an ungreased cooky sheet in very hot oven (475-degrees). Split each shortcake in half and spoon sweetened strawberries (not chilled) between and on top. Serve warm with whipped or plain cream.

Makes about 10 large shortcakes. 

Success Tip: Place the top half cut-side-up. This holds the fruit and juice on the shortcake. 

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