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Strawberry Shortcakes in a Jar


  • 1-2 Nonstick Jelly Roll Pan/Cookie Sheets
  • Cookie Scoop


  • 6 cups fresh strawberries rinsed and sliced
  • 2/3 cup plus 6 tablespoons sugar
  • 4 1/2 cups bisquick baking mix
  • 1 cup milk
  • 6 tablespoons butter or margarine melted
  • 16 oz container Cool Whip or whipped cream for garnish


  • Preheat oven to 425 degrees.
  • Place the strawberries in a large bowl and mix with 1/3 cup sugar. Set aside.
  • In another large bowl, mix the bisquick, milk and melted butter and remaining sugar (6 tbls) until a soft dough forms. Using the cookie scoop, measure the batter and place on an ungreased cookie sheet.
  • Bake for 9 to 10 minutes or until golden brown. Remove the pan from the oven and place on a wire cooling rack until completely cool.
  • When ready to serve, break one shortcake biscuit in half and place in the bottom of each canning jar. Top with sliced strawberries. Repeat layer with other half of biscuit and garnish with whip cream or Cool Whip.


Makes 12-14 mini shortcakes