Description
This Bisquick Strawberry Shortcake is a quick and easy twist on the classic dessert, made with fluffy drop biscuits, sweet macerated strawberries, and billowy whipped cream. Perfect for spring and summer gatherings, it’s a crowd-pleasing treat that comes together in under an hour using pantry staples and fresh berries.
Ingredients
Units
Scale
For the Strawberries
- 4 cups fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar
For the Shortcake Biscuits
- 2 1/3 cups Bisquick baking mix
- 1/2 cup milk (whole or 2%)
- 3 tablespoons granulated sugar
- 3 tablespoons unsalted butter, melted and slightly cooled
For the Whipped Cream
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the Strawberries: In a medium bowl, combine sliced strawberries and 1/4 cup granulated sugar. Toss well, then cover and let macerate at room temperature for at least 30 minutes, until the berries are juicy and syrupy.
- Preheat Oven & Prep Pan: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
- Mix Shortcake Dough: In a large mixing bowl, stir together Bisquick mix, 3 tablespoons sugar, melted butter, and milk until just combined. The dough should be soft and slightly sticky—do not overmix.
- Shape & Bake Biscuits: Drop 6 equal mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake 10–12 minutes, or until golden brown on top. Transfer to a wire rack and let cool slightly.
- Make Whipped Cream: In a mixing bowl, beat the heavy cream, powdered sugar, and vanilla with an electric mixer on medium-high until soft peaks form, about 2–3 minutes. Keep chilled until ready to use.
- Assemble Shortcakes: Slice the warm biscuits in half horizontally. Spoon a generous amount of macerated strawberries (and their juices) onto the bottom half, top with whipped cream, and cover with the biscuit top. Serve immediately for the best texture!
Notes
- For extra flavor, add a pinch of lemon zest to the strawberries as they macerate.
- Biscuits are best served fresh; if making ahead, store components separately and assemble before serving.
- You can substitute frozen whipped topping for homemade whipped cream if desired.
- Try adding a few fresh mint leaves for garnish.
Nutrition
- Serving Size: 1 assembled shortcake
- Calories: 340
- Sugar: 20g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
