Bisquick Strawberry Shortcake
Bisquick strawberry shortcake is an extra easy version of a classic. Just 20 minutes and a handful of ingredients for a perfect quick dessert!
Servings: 6
Ingredients
- 1 quart strawberries, sliced
- ¼ cup sugar
- 2⅓ cups Original Bisquick Mix
- ⅓ cup milk
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- ½ cup heavy whipping cream
Instructions
- Preheat the oven to 425°F.
- Add the sliced strawberries and ¼ cup sugar to a mixing bowl. Set aside.
- In a separate bowl, stir in the Bisquick mix, milk, 3 tablespoons sugar, and butter. Mix until soft and forms a dough.
- Use an UNgreased cookie sheet and drop 6 spoonfuls of dough per biscuit. You should be able to get 6-8 separate biscuits.
- Bake 10-12 minutes, or until golden brown.
- While the dough is baking, add the heavy cream to a small mixing bowl. Beat with an electric mixer, on high speed, until soft peaks form.
- Split the biscuits in half and fill with cream and berries. Top with cream and berries as well. Enjoy!
Notes
Recipe Tips.
- This dough is not super sticky but should hold together. If needed, add a little bit of milk to get the right consistency.
- We only let the strawberries macerate ("sweat") for about 30-45 minutes, any longer and they release too much juice.
- When making the whipped cream, soft peaks will droop slightly when you lift the beaters. For more tips see our Whipped Cream recipe.
- Store baked biscuits for 1-2 days in an airtight container at room temperature. Store sliced strawberries in an airtight container in the fridge. Don't add the sugar until 30 minutes before assembling the dessert.
- Whipped cream can also be made the day before and stored in the fridge in an airtight container.
Nutrition
Calories: 360kcal | Carbohydrates: 42g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 84mg | Sodium: 337mg | Potassium: 375mg | Fiber: 4g | Sugar: 23g | Vitamin A: 692IU | Vitamin C: 93mg | Calcium: 164mg | Iron: 1mg