Banana Split Strawberry Shortcake – a delicious recipe with Bisquick baking, sugar, butter, milk, butter, banana. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 450 degrees.
2
Stir baking mix, sugar, 3 tablespoons butter and the milk to a soft dough.
3
Gently smooth dough into a ball on floured cloth-covered board.
4
Knead 8-10 times.
5
Divide dough in half.
6
Roll one half into 9-inch circle.
7
Place in ungreased round layer pan, 9 x 1 1/2 inches; dot with 2 tablespoons butter.
8
Roll other half of dough into 9 inch circle and place on top of dough in pan.
9
Bake 15 minutes or until light brown.
10
Split warm shortcake crosswise.
11
Slice half the banana over bottom layer and spread with 1/2 cup of the whipped cream.
12
Sprinkle with 2 tablespoons of the nuts.
13
Place second layer on whipped cream and nuts, slice remaining banana half over top.
14
Spoon strawberries over layers and spread with remaining whipped cream.
15
Sprinkle with remaining nuts.
16
Cut into wedges.
440
kcal
Calories
37
g
Fat
27
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 ½ cups Bisquick baking mix, 3 tablespoons sugar, 3 tablespoons butter or 3 tablespoons margarine, melted, ½ cup milk, and more.
Yes, Banana Split Strawberry Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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