Easy Bisquick Strawberry Shortcake Recipe
The easiest Bisquick Strawberry Shortcake made with original Bisquick pancake mix! Featuring fluffy Bisquick shortcakes layered with delicious strawberries and fresh whipped cream, these light and sweet biscuits are made with a few simple ingredients.
Servings: 6 shortcakes
Ingredients
For the Bisquick Shortcake
- 2 1/3 cups Bisquick mix (I used the Original Bisquick Mix)
- 3 tablespoons butter melted (you can also use coconut oil)
- 1/2 cup milk (you can sub almond milk, unsweetened)
- 3 tablespoons sugar
For the Strawberries
- 3/4 lbs strawberries (use fresh strawberries)
- 2 tablespoons sugar (sub stevia for a healthier version)
For the Whipped Cream
- 3/4 cups heavy cream (chilled)
- 1 tablespoon sugar
- 1/8 teaspoon vanilla extract
Instructions
Make Macerated Strawberries (Strawberry Filling)
- Wash the strawberries and cut each into 4 to 6 slices lengthwise.
- Place the sliced strawberries in a mixing bowl, and add sugar.
- Gently mix and then cover with plastic wrap. Refrigerate for 15-30 minutes.
Make the Shortcakes
- Preheat oven to 425°F. Set aside a baking sheet lined with parchment paper. (You can also use a cookie sheet, and grease it with butter)
- In a large mixing bowl, whisk together the Bisquick mix and sugar. Add the milk and melted butter and stir until a soft dough forms. (Make sure not to over mix it)
- Divide the dough into 6 equal portions. Shape them into nice round balls, and then gently pat the ball down a bit (don’t flatten it to less than an inch thick or your shortcake will be too thin).
- Transfer the shaped balls to the baking sheet and bake for 10-12 minutes or until golden.
- Remove the cakes from the oven, and let them cool on a rack.
Make the Whipped Cream
- In a large mixing bowl, mix together heavy cream, sugar, and vanilla extract.
- Beat the cream using an electric mixer on high speed until soft peaks form.
Assembly
- Slice the cakes horizontally with a bread knife.
- Top the base layer of the cake with whipped cream and strawberries.
- Place the top layer of the cake and top with more whipped cream and strawberries. (Feel free to garnish with mint if desired.) Serve and enjoy!
Notes
- Make it vegan: Replace butter with coconut oil.
- Make it dairy-free: Swap out the milk with almond milk.
- The process of mixing the sugar with the strawberry is called macerating. The sugar draws the juices out of the strawberries, producing a delicious fruity syrup. It’s best to make the macerated strawberries before making the biscuit for some extra delicious juices. But avoid macerating it for too long as the strawberries can become watery and limp.
- You can add 1 teaspoon orange liquor (optional) to the strawberry filling for some extra delicious flavor.
Nutrition
Calories: 430kcal | Carbohydrates: 48g | Protein: 5g | Fat: 25g | Saturated Fat: 13g | Cholesterol: 59mg | Sodium: 666mg | Potassium: 212mg | Fiber: 2g | Sugar: 21g | Vitamin A: 645IU | Vitamin C: 34mg | Calcium: 137mg | Iron: 2mg