The Original Bisquick® Strawberry Shortcakes – a delicious recipe with BISQUITS, strawberries, white sugar, baking mix, milk, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
2
Heat oven to 425u00b0F
3
In another medium bowl, stir Bisquick(R) 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.).
379
kcal
Calories
20
g
Fat
49
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: BISQUITS, 4 cups strawberries, stems removed and sliced, 2/3 cup white sugar, 2 1/3 cups original Bisquick baking mix, and more.
Yes, The Original Bisquick® Strawberry Shortcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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