Bisquick Shortcake Recipe

Bisquick Strawberry Shortcake is both simple and oh so tasty. It’s perfect for a quick dessert on short notice.

Bisquick to the rescue in this sweet treat! This recipe is a simplified twist on a classic Strawberry Shortcake, but has all the same delicious flavors. It’s a great summertime dessert!

When you need a fast and easy refreshing treat, this Bisquick Strawberry Shortcake is it! It requires few ingredients, tastes like a dream, and looks simply adorable. After all, we eat with our eyes first don’t we?!

Not only is this tasty, it is super quick to make as well. Bisquick is a MUST to have on hand for both sweet and savory dishes, and will save you so much time.

For this yummy dessert we took advantage of strawberry season when berries are at their pique sweetness. It is a light dessert and makes a perfect ending to your day….or a midday pick me up

Berries can be mixed with a sweetener like sugar or stevia or you can use them plain.

But don’t macerate (“sweat”) them for too long. The longer they are allowed to sweat the more juices will be released and you’ll end up with limp watery strawberries.

We typically like to add the sweetener and “sweat” just 30-45 minutes before we serve the dessert.

BISQUICK. In a separate bowl, stir in the Bisquick mix, milk, 3 tbsp sugar, and butter. Mix until it is soft and forms a dough. Drop 6 spoonfuls of dough per biscuit on an UNgreased cookie sheet (you should end up with 6-8 biscuits).

WHIPPED CREAM. 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.

ASSEMBLE. Split the warm biscuits in half. Fill with cream and berries. Top with cream and berries as well. Enjoy!

Biscuit Shape: This is a great “drop” biscuit recipe. However, you’ll notice they are often different sizes and shapes. For a more smooth and uniform shape, roll the dough out and use a circle cutter to stamp out the biscuit.

You can even use a square or heart shaped cutter. If you choose to go this route, do not overwork the dough.

Bisquick™ Strawberry Shortcakes

Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Bisquick™ Original Pancake & Baking Mix ensures a perfect result every time! Light, fluffy Bisquick™ shortcakes are a perfect complement to sweetened berries and freshly whipped cream.

Prep: 20min

Total: 40min

Yield: 6

Serving Size: 1 Serving

Nutrition Facts: calories 410 , Carbohydrate 55 g, Cholesterol 40 mg, Fat 3 1/2 , Fiber 3 g, Protein 5 g, Saturated Fat 10 g, servingSize 1 Serving, Sodium 540 mg, Sugar 23 g, Trans Fat 0 g

Ingredients:

• 4 cups sliced fresh strawberries
• 1/4 cup sugar
• 2 1/3 cups Bisquick™ Original Pancake & Baking Mix
• 2/3 cup milk
• 3 tablespoons sugar
• 3 tablespoons butter or margarine, melted
• 1/2 cup heavy whipping cream

Instruction:

1. Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
2. In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
3. Bake 16 to 17 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4. Split warm shortcakes; fill and top with strawberries and whipped cream.

The Original Bisquick® Strawberry Shortcakes

The original Old Fashioned Shortcake recipe appeared on the first Bisquick® box in 1931. It’s said that an advertising slogan promised – “Here’s the Kind of Strawberry Shortcake Your Husband Will Rave About.” Shortcakes are the sweet cousin of the dinner bisquit, and these easy-to-prepare treats have stood the test of time in my family. It started with my mom who made her Bisquick® strawberry shortcakes with her garden grown strawberries and REAL homemade whipping cream. Some thirty years later my sistes and I are still baking up these sweet treats.

Prep: 10min

Total: 22min

Yield: 6 serving(s)

Nutrition Facts: calories 464.8, Fat 21.8, Saturated Fat 10.7, Cholesterol 46.3, Sodium 573.1, Carbohydrate 63.3, Fiber 3, Sugar 33.4, Protein 5.8

Ingredients:

• 4 cups strawberries, stems removed and sliced
• 2/3 cup white sugar
• 2 1/3 cups original Bisquick baking mix
• 1/2 cup milk
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 1/2 cup whipping cream
• vanilla
• 1 teaspoon white sugar

Instruction:

1. In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
2. Heat oven to 425°F
3. In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
4. Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
5. Bake 10 to 12 minutes or until golden brown.
6. Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
7. Serve one of two ways:.
8. 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
9. 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
10. COOK’S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

Bisquick Shortcake

Make and share this Bisquick Shortcake recipe from Food.com.

Prep: 10min

Total: 22min

Yield: 1 pan, 1 serving(s)

Nutrition Facts: calories 1804.3, Fat 84.5, Saturated Fat 36, Cholesterol 109.8, Sodium 3379.1, Carbohydrate 232.7, Fiber 6.3, Sugar 78.7, Protein 28.1

Ingredients:

• 3 tablespoons white sugar
• 2 1/3 cups Bisquick baking mix
• 1/2 cup whole milk
• 3 tablespoons butter

Instruction:

1. Preheat oven to 425 degrees F.
2. Combine all ingredients with melted butter.
3. Bake 10-12 minutes.
4. Serve. (To make it a strawberry shortcake, serve with whipped cream and fresh strawberries).

Bisquick Strawberry Shortcake Recipe

Bisquick Strawberry Shortcake is both simple and oh so tasty. It’s perfect for a quick dessert on short notice.

Prep: 8min

Total: 18min

Serving Size: 1 serving

Nutrition Facts: calories 360 kcal, Carbohydrate 42 g, Protein 6 g, Fat 20 g, Saturated Fat 11 g, Cholesterol 84 mg, Sodium 337 mg, Fiber 4 g, Sugar 23 g, servingSize 1 serving

Ingredients:

• 1 qt strawberries (sliced)
• 1/4 c sugar
• 2 1/3 c Original Bisquick Mix
• 1/3 c milk
• 3 tbsp sugar
• 4 tbsp butter (melted)
• 1/2 c heavy whipping cream

Instruction:

1. Preheat the oven to 425° F
2. Add the sliced strawberries and 1/4 c sugar to a mixing bowl. Set aside.
3. In a separate bowl, stir in the Bisquick mix, milk, 3 tbsp sugar and butter. Mix until soft and forms a dough.
4. Use an UNgreased cookie sheet and drop 6 spoonfuls of dough per biscuit. You should be able to get 6-8 separate biscuits.
5. Bake 10-12 minutes, or until golden brown.
6. 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.
7. Split the warm biscuits in half and fill with cream and berries. Top with cream and berries as well. Enjoy!

Bisquick Shortcake Recipe

FAQ

How do I substitute Bisquick?

1. 1 – Self-Rising Flour.
2. 2 – Jiffy Baking Mix.
3. 3 – Cake Flour.
4. 4 – Pioneer Baking Mix.
5. 5 – Gluten-Free Baking Mix.

What is Bisquick baking?