Bisquick Strawberry Shortcake

This Bisquick Strawberry Shortcake recipe has delightful layers of flaky shortcake, sweet strawberries, and fluffy whipped cream.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 248kcal

Author Tonia Larson

Equipment

Ingredients

Sugared Strawberries

2 quarts strawberries
½ cup sugar

Bisquick Shortcakes

4 cups homemade bisquick see note one for using store-bought original Bisquick
3 tablespoon granulated sugar
1 ¼ cups buttermilk
1 teaspoon vanilla extract
1 tablespoon buttermilk for brushing tops
1/2 tablespoon turbinado sugar
2 cups whipped cream

Instructions

Sugared Strawberries

Wash, hull, and slice the strawberries. Add the sugar and stir to coat. Cover and refrigerate.

Bisquick Shortcakes

Preheat oven to 425˚F. Mix together the bisquick and granulated sugar. Make a well in the center and pour in the buttermilk and vanilla extract. Stir until the dry ingredients are moistened and a rough dough forms.
Turn the dough out onto a floured surface. Sprinkle the top with flour. Gently pat into a rectangle about ½ inch to ¾ inch thick. Fold the rectangle over onto itself in thirds. Turn the dough and gently pat it into a rectangle again.
Use a biscuit cutter to cut circles in the dough. Gently re-roll the scraps to get up to 15 shortcakes. Or as a faster option use a sharp knife to cut the dough into squares.
Place the shortcakes on a parchment-covered baking sheet and brush the tops with buttermilk and sprinkle with turbinado sugar.
Bake the shortcakes at 425˚F for 15-20 minutes, until golden on top.
When ready to serve, cut the shortcakes in half and top with sugared strawberries and whipped cream.

Video

Notes

One: Store-Bought Original Bisquick

The recipe for store-bought, original Bisquick changed. To use it in this recipe, you’ll have to add 2 tablespoons of vegetable oil.

Two: Storage

Store cooled shortcakes in an airtight container for 3-4 days or in the freezer for up to three months.

Three: In A Pan

Press the dough into a 9x13-inch pan. Bake at 400˚F for 18-20 minutes. Cut into squares for serving.

Four: Blueberry

Use blueberry pie filling or fresh blueberries instead of strawberries.

Five: Chocolate

Whisk together 3 1/2 cups of Bisquick and 1/2 cup of unsweetened cocoa powder. Stir in 2/3 cup of mini semi-sweet chocolate chips. Follow the recipe as directed. Serve with chocolate sauce.

Nutrition