Bisquick Strawberry Shortcake Recipe

This easy, flavorful dessert only calls for a handful ofingredients, yet is delicious enough for your next dinner party. This recipe yields 12 small shortcakes, so you feel great about eating more than one!

Course Dessert

Cuisine American

Keyword bisquick shortcake, bisquick strawberry shortcake, shortcakes, strawberry shortcake

Prep Time 15 minutes

Cook Time 10 minutes

Servings servings

Calories 269kcal

Cost 15

Equipment

Serrated knife
cutting board
spatula
baking sheet
nonstick foil
cooling wire rack
electric hand mixer

Ingredients

For the strawberry filling:

1 16 oz fresh cut strawberries tops removed and sliced
1 zest of 1 lemon
2 tbsp sugar

For the Bisquick Shortcakes:

2 ¼ cups Bisquick
⅔ cup whole milk
3 tbsp sugar
2 tbsp melted butter

For the whipped cream:

1 cup heavy whipping cream
1 tsp vanilla extract use good quality extract
2 tbsp powdered sugar

Instructions

Preheat the oven to 450°

Begin by prepping your strawberries. Slice off the green top and then make 1-centimeter slices down the length of the berry. Add to a medium bowl along with your lemon zest and sugar. Mix to combine fully and set aside. Over time, the strawberries will release juice and form a syrup.
Assemble your Bisquick shortcakes. In a large bowl, combine all ingredients with a fork or spatula until just combined. Layout your baking sheet lined with foil and make 12 even shortcakes, spaced about1 inch apart from one another on the sheet.
Bake for 8-10 minutes or until golden brown and slightly puffed. Remove from the oven and place each shortcake on a cooling rack.
When ready to serve, make your whipped cream. Add the heavy whipping cream to a large bowl and begin beating with an electric mixer. As the cream starts to thicken, add your vanilla and powdered sugar. Continue beating with increasing speed just until you reach stiff peaks.
To assemble: slice two shortcakes in half horizontally. These shortcakes are crumbly so you want to wait until they are cooled down before cutting with a serrated knife. Place the shortcake bottoms on a plate and top them with your strawberries and syrup. Top the berries with your whipped cream, and place the shortcake top atop the cream. Serve immediately and enjoy!

Video

Notes

These cakes are baked at a very high temperature, so be sure to keep your eye on them. If you know your oven gets very hot, stick by the oven during the entire bake time.

Nutrition