Description

Bisquick Shortcake is a classic and easy dessert that captures the essence of summertime sweetness with minimal effort. Made with the convenience of Bisquick mix, this shortcake recipe delivers tender, fluffy cakes, layered with juicy strawberries and freshly whipped cream. Whether it’s for a family gathering, a summer picnic, or a simple treat for yourself, this recipe guarantees a smile with every bite. Ready in just a few simple steps, this Bisquick shortcake is the perfect combination of flavor, texture, and nostalgia.

Ingredients

Scale

For the Shortcakes:

2 1/3 cups Bisquick mix – The base for your shortcake, providing convenience and a light texture.
1/2 cup milk or heavy cream – Adds richness and moisture to the shortcakes.
3 tablespoons sugar – For a touch of sweetness.
3 tablespoons butter, melted – Adds a buttery flavor to keep the shortcakes tender.

For the Strawberry Filling:

1 quart strawberries, hulled and sliced – The star of the dessert; fresh and juicy.
1/2 cup sugar – To macerate the strawberries and bring out their natural sweetness.

For the Topping:

Whipped cream (store-bought or homemade) – Adds a light, creamy finish to the dessert.

Optional Additions:

1 teaspoon vanilla extract – For enhanced flavor in the shortcake dough.
Zest of one lemon – Adds a fresh, citrusy note to balance the sweetness of the strawberries.

Instructions

Step 1: Prepare the Strawberries

Hull and Slice Strawberries: Begin by hulling and slicing the strawberries. Place them in a medium bowl.
Sweeten the Strawberries: Add 1/2 cup of sugar to the sliced strawberries, and gently mix until well combined. Let the strawberries sit for at least 30 minutes to allow them to release their juices (macerate).

Step 2: Make the Shortcakes

Preheat the Oven: Preheat your oven to 425°F (220°C).
Mix the Ingredients: In a large mixing bowl, combine the Bisquick mix, milk, sugar, and melted butter. Stir until just combined; do not overmix as this can lead to tough shortcakes.
Shape the Shortcakes: Drop the dough by spoonfuls onto an ungreased baking sheet to form about six individual shortcakes. For a different presentation, you can also pat the dough into a single circle and cut it into wedges after baking.
Bake: Bake in the preheated oven for 10-12 minutes, or until the shortcakes are golden brown on top. Once baked, allow them to cool slightly on a wire rack.

Step 3: Assemble the Shortcakes

Split the Shortcakes: Once the shortcakes are cool enough to handle, carefully split each one in half horizontally using a serrated knife.
Layer the Filling: Spoon the macerated strawberries along with some of the syrup onto the bottom half of each shortcake.
Add Whipped Cream: Add a generous dollop of whipped cream over the strawberries.
Finish with the Top Half: Place the top half of the shortcake on top and add more strawberries and whipped cream if desired. Serve immediately for the best texture and taste.

Notes

Don’t Overmix the Dough: To achieve a light and fluffy shortcake, mix the dough only until the ingredients are just combined. Overmixing will result in a dense, tough texture, which can compromise the tender quality of the shortcake.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 310 kcal
Sugar: 17g
Sodium: 560mg
Fat: 16g
Saturated Fat: 9g
Carbohydrates: 38g
Fiber: 2g
Protein: 4g
Cholesterol: 40mg