Bisquick Strawberry Shortcake
User Reviews
5
Bisquick Strawberry Shortcake
Description
This recipe combines sliced strawberries with sugar to macerate briefly, releasing natural juices without becoming overly watery. The biscuit dough, made from Bisquick mix, milk, sugar, and melted butter, is spooned onto an ungreased cookie sheet and baked at a high temperature to achieve golden, soft biscuits with a tender crumb.
While the biscuits bake, heavy cream is whipped to soft peaks, offering a light, airy texture that contrasts the denser biscuit. Once cooled, biscuits are split and filled generously with strawberries and whipped cream, then topped similarly to complete the shortcake assembly.
The dessert is suitable for serving shortly after assembly to enjoy the contrasting textures at their best. Leftovers can be stored briefly refrigerated but assembling just before serving preserves the best texture. Adjust syrupy softness by controlling the maceration time of the strawberries.
Ingredients
- 1 quart strawberry sliced
- ¼ cup sugar
- 2⅓ cups Bisquick Mix original brand
- 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
- Store leftover filled shortcakes in an airtight container in the refrigerator for up to one day.
- Add milk gradually to dough to achieve a soft consistency that holds together but is not sticky.
- Macerate strawberries with sugar for 30-45 minutes to avoid excess juice release.
- Beat heavy cream until soft peaks form; peaks should droop slightly when beaters are lifted.
- Store baked biscuits at room temperature, covered, for 1-2 days; keep sliced strawberries refrigerated separately.
- Add sugar to strawberries shortly before serving to maintain freshness.
- Whipped cream can be made a day in advance and stored covered in the refrigerator.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 360 kcal
% Daily Value*
| Calories | 360kcal | 18% |
| Carbohydrates | 42g | 14% |
| Protein | 6g | 12% |
| Fat | 20g | 31% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 84mg | 28% |
| Sodium | 337mg | 14% |
| Potassium | 375mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 23g | 46% |
| Vitamin A | 692IU | 14% |
| Vitamin C | 93mg | 103% |
| Calcium | 164mg | 16% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
