Hi Judid! Thanks so much for your comment and review! I’m so glad you enjoyed them even if they crumbled. That is disappointing that that happened though. It’s most likely due to them being over baked which would have caused the moisture in them to evaporate. Even if they were only baked for the required amount of time, your oven temperature could be higher than expected which would have caused it. I recommend getting an oven thermometer, if you don’t already have one. I’ve had to purchase one and then adjust either the oven temperature and/or baking time. If it isn’t the oven temperature, they could have been over mixed.
I’d love to hear your thoughts as it might also help someone who’s having the same issue.

Paul, you can always add more sugar if you’d like. I cut back on the sugar because I find these Bisquick shortcakes are the perfect balance for the strawberry and whipped cream recipes I use when making my Strawberry shortcake.
I’d like you to give them a try again, add the desired amount of sugar and then come back and let me know what you think. I’d love to know how you changed it.
Thank you.

Robbie, thank you so much for taking the time to comment and leaving the awesome review! You’re not alone in the grating butter department, it took me years before I started doing it, too, but I was so happy I finally discovered it.I’m so glad you both enjoyed them so. I know I don’t like strawberry shortcake with any other kind of shortcakes, that’s for sure! Here’s to lots more delicious strawberry shortcake in our future!!

Michele, for the strawberries, you’re going to want to use my Strawberry Shortcake recipe. I used these Bisquick shortcakes to make that recipe as well. Enjoy!