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Bisquick Strawberry Shortcakes Recipe

Bisquick Strawberry Shortcakes Recipe

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  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 6 shortcakes 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Bisquick Strawberry Shortcakes are a quick and nostalgic summer dessert featuring fluffy, golden drop biscuits layered with juicy, macerated strawberries and fresh whipped cream. This classic treat is effortlessly delicious, easy to prepare, and perfect for gatherings or weeknight desserts using convenient Bisquick mix.

Ingredients

Units Scale

For the Shortcakes:

  • 2 1/3 cups Bisquick baking mix
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter, melted

For the Filling:

  • 1 pint fresh strawberries, hulled and sliced
  • 2 tablespoons sugar (for macerating)

For the Topping:

  • 1 cup heavy whipping cream
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Prep the Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Macerate the Strawberries: In a medium bowl, toss the hulled and sliced strawberries with 2 tablespoons sugar. Let them sit for 15–20 minutes, allowing the strawberries to release their juices and become beautifully sweet and syrupy.
  3. Make the Shortcake Dough: In a separate large bowl, mix together the Bisquick baking mix, milk, sugar, and melted butter. Stir just until a soft, slightly sticky dough forms—don’t overwork it to keep the biscuits tender.
  4. Shape and Bake: Drop the dough by large spoonfuls onto your prepared baking sheet, creating 6 mounds. Bake in the preheated oven for 10–12 minutes, or until the biscuits are golden brown on top. Let them cool for a few minutes before assembling.
  5. Whip the Cream: While the biscuits cool, use an electric mixer or whisk to beat the heavy whipping cream with the powdered sugar and vanilla extract. Whip until soft peaks form, being careful not to overbeat.
  6. Assemble the Shortcakes: Carefully slice each warm shortcake in half horizontally. Spoon a layer of the macerated strawberries and their juices over the bottom half, add a generous dollop of whipped cream, then top with the other half of the biscuit. Finish with more strawberries and whipped cream, if desired. Serve right away for the best texture and flavor.

Notes

  • If you prefer, you can make these ahead by preparing the biscuits and strawberries in advance. Assemble just before serving to prevent sogginess.
  • Try substituting other fresh berries or a berry mixture for a delicious twist.
  • For extra richness, brush the tops of the biscuits with a little melted butter before baking.
  • Use cold ingredients for the best biscuit texture.
  • The shortcakes taste best freshly baked but can be stored in an airtight container for up to 2 days.

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 280
  • Sugar: 15g
  • Sodium: 400mg
  • Fat: 13g
  • Saturated Fat: 8g
  • Unsaturated Fat: 5g
  • Trans Fat: 0g
  • Carbohydrates: 36g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 40mg

Find it online: https://recipes.mbeams.com/bisquick-strawberry-shortcakes-recipe/