Strawberry Shortcakes
  • 15
    Prep Time
  • 25
    Cook Time
  • 6

Strawberry Shortcakes


  • 5 cups sliced fresh strawberries
  • 2/3 cup sugar, divided
  • No-Stick Cooking Spray
  • 2 1/4 cups Hungry Jack® Complete Buttermilk Pancake & Waffle Mix (Just Add Water)
  • 2 tablespoons cold butter, cut up
  • 2 tablespoons Butter Flavor All-Vegetable Shortening
  • 1/2 cup half-and-half cream or milk
  • 1 teaspoon vanilla extract
  • Whipped cream

Preparation Instructions

  1. COMBINE strawberries and 1/3 cup sugar in medium bowl. Allow to stand so that juice develops.
  2. HEAT oven to 400°F. Coat 8-inch round baking pan with no-stick cooking spray.
  3. COMBINE pancake mix and remaining 1/3 cup sugar. Cut in butter and shortening until thoroughly blended. Stir in cream and vanilla just until blended. Batter will be very stiff. Spread in prepared pan.
  4. BAKE 22 to 25 minutes or until golden brown. Cool 15 minutes. Cut into 6 wedges. Split in half horizontally. Fill with strawberries and desired amount of whipped cream. Garnish with additional whipped cream.
  • Nutritional Information Per Serving

    Serving Size (1/6 of recipe), Calories 460 (Calories from Fat 160), Total Fat 18g (Saturated Fat 8g, Trans Fat g), Cholesterol 40mg, Sodium 700mg, Total Carbohydrate 71g (Dietary Fiber 4g, Sugars 37g), Protein 6g; Percent Daily Value*: Vitamin A 10%, Vitamin C 140%, Calcium 20%, Iron 10%.

    *Percent Daily Values are based on a 2,000 calorie diet.