Indulge in the perfect summer dessert with this Bisquick Strawberry Shortcake recipe! Light and fluffy shortcakes, juicy sweet strawberries, and a dollop of whipped cream make this a classic treat that’s quick and easy to prepare. Using Bisquick mix cuts down on prep time without sacrificing that homemade taste.
Bisquick Strawberry Shortcake Recipe
6
servings10
minutes12
minutes288
kcal22
minutesKeep the screen of your device on
Ingredients
- For the Shortcakes:
290 g 2 1/3 cup Bisquick Original Baking Mix
160 ml 2/3 cup milk
3 tablespoons 3 tablespoons sugar
3 tablespoons 3 tablespoons unsalted butter
- For the Strawberries:
450 g 1 lb fresh strawberries
50 g 1/4 cup sugar
- For the Whipped Cream:
240 ml 1 cup heavy whipping cream
2 tablespoons 2 tablespoons powdered sugar
1/2 teaspoon 1/2 teaspoon vanilla extract
Equipment
Mixing Bowl- Baking sheet
- Pastry brush
- Cutting board et Knife
- Electric mixer
Directions
- Prepare the Strawberries
- In a medium bowl, mix the sliced strawberries with sugar.
- Stir well and let them sit for at least 10 minutes to release their juices.
- Make the Shortcakes
- Preheat your oven to 425°F (220°C).
- In a bowl, stir together Bisquick mix, milk, sugar, and melted butter until a soft dough forms.
- Drop six equal portions of dough onto an ungreased baking sheet, leaving space between each.
- Bake for 10-12 minutes, or until golden brown.
- Remove from the oven and let them cool slightly.
- Make the Whipped Cream
- In a cold mixing bowl, beat heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form.
- Assemble the Shortcakes
- Carefully slice each shortcake in half horizontally.
- Spoon some macerated strawberries over the bottom half.
- Add a generous scoop of whipped cream.
- Place the top half of the shortcake over the filling.
- Add more strawberries and a final dollop of whipped cream.
- Serve
- Garnish with a sprig of mint or a dusting of powdered sugar if desired.
Notes
- Chill the Whipped Cream Bowl : Helps create fluffy whipped cream.
Can I use frozen strawberries instead of fresh ones?
Yes, but let them thaw first and drain any excess liquid. You may need to reduce the sugar since frozen strawberries tend to be sweeter.
Can I make the shortcakes ahead of time?
Yes! Bake the shortcakes a day in advance and store them in an airtight container at room temperature. Warm them slightly before serving for the best texture.
How do I store leftover strawberry shortcake?
For the best results, store each component separately:
- Shortcakes: Keep in an airtight container at room temperature for up to 2 days.
- Strawberries: Store in the refrigerator for up to 2 days.W
- hipped Cream: Keep refrigerated and rewhip slightly if it softens.
Can I use store-bought whipped cream?
Yes! While homemade whipped cream gives the best flavor and texture, store-bought works if you’re short on time.
What’s the best way to make the shortcakes extra flaky?
For a flakier texture, handle the dough as little as possible. Overmixing can make the shortcakes dense. Also, brush the tops with a little melted butter before baking for a golden finish.
How can I make this recipe healthier?
- Swap white sugar for honey or maple syrup in the strawberries.
- Use whole wheat flour Bisquick for added fiber.
- Replace heavy cream with Greek yogurt for a tangy, protein-packed alternative.
Can I use a different fruit instead of strawberries?
Of course! Try blueberries, raspberries, peaches, or mixed berries for a delicious twist.
Why did my shortcakes turn out too dry?
- If your shortcakes are dry, you may have:
- Used too much flour or Bisquick.
- Baked them too long.
- Not added enough butter or milk.
