Table of Contents
Introduction
Ever craved a quick dessert that’s simple yet unforgettable? This Bisquick Strawberry Shortcake is the answer! Juicy, sweet strawberries, tender biscuits, and fluffy whipped cream come together to create a dessert that screams summer. Whether for a family gathering, barbecue, or a solo treat, this easy recipe delivers timeless flavor in just 20 minutes. Let’s get started and bring a touch of sweetness to your day!
Expert Tips for Making the Perfect Bisquick Strawberry Shortcake
- Allergy-Friendly Substitutions: Replace dairy milk with almond milk and use coconut whipped cream for a dairy-free version.
- Strawberries: Avoid macerating the strawberries for more than 45 minutes. Excess time can result in overly soft, mushy berries.
- Even Biscuits: For uniform, bakery-style biscuits, lightly roll out the dough and cut it with a round biscuit cutter instead of dropping spoonfuls.
- Prevent Sogginess: Serve the assembled bisquick strawberry shortcake immediately to avoid soggy biscuits from the strawberry syrup.
- Whipped Cream Consistency: Overbeating the whipped cream can make it grainy. When the mixture starts to form soft peaks, that’s your cue to stop mixing.
Creative Variations and Substitutions for Bisquick Strawberry Shortcake
- Whipped Cream Alternatives: Use store-bought whipped topping or dairy-free options like coconut cream if needed.
- Berry Options: Swap strawberries for other fruits like blueberries, blackberries, raspberries, or peaches for seasonal twists. A mixed berry medley also works beautifully.
- Sweetness Adjustments: Use honey or maple syrup instead of granulated sugar for a natural sweetener.
- Dough Variations: To give your biscuits a flavor boost, try mixing in a small spoon of vanilla extract or some grated lemon peel into the dough before baking. It’s an easy way to make your biscuits taste even better!
- Gluten-Free Option: Substitute Bisquick Original with a gluten-free pancake and baking mix for a celiac-friendly version.
How to Store Bisquick Strawberry Shortcake for Maximum Freshness
- Freezing: Freeze baked biscuits in a freezer-safe bag for up to 3 months. Allow to reach room temperature, then heat in the oven prior to putting together.
- Shortcakes: Keep unbaked biscuits in a sealed container at ambient temperature for a maximum of two days. Reheat slightly in the oven at 300°F for 5-7 minutes before serving.
- Strawberries: Store any remaining strawberries that have been soaked in sugar in an airtight container and place them in the fridge. They’ll stay good for about a day. Before using it again, make sure to pour off any extra liquid.
- Whipped Cream: Homemade whipped cream stays good in the fridge for about two days when kept in a sealed container. Please give it a quick swirl before using it to fluff it up again.
Best Side Dishes and Drinks to Pair with Bisquick Strawberry Shortcake
- Breakfast Twist: Transform this into a delightful brunch option by pairing the biscuits with ripe strawberries and a generous spoonful of Greek yogurt in place of whipped cream.
- Drinks: Pair this dessert with refreshing beverages like homemade lemonade, iced tea, or a berry smoothie.
- Sides: Complement the dessert with a light, fresh fruit salad or a cucumber and mint water for a summer vibe.
- Add-On Desserts: To elevate this dessert to an indulgent treat, consider serving it alongside a generous portion of vanilla ice cream or adding a drizzle of rich chocolate sauce.
Your Bisquick Strawberry Shortcake Questions Answered
Is it possible to substitute frozen strawberries for fresh ones in this bisquick strawberry shortcake recipe? Frozen strawberries are a suitable alternative, but it’s essential to defrost them and remove any excess moisture before using fully. Keep in mind that frozen strawberries are softer and may release more juice, which could make the dessert slightly wetter.
Are there any other types of fruit I can swap in for this bisquick strawberry shortcake ? This bisquick strawberry shortcake recipe works wonderfully with other fruits. Some options include:
- Peaches: Sweet and juicy, they add a refreshing summer vibe.
- Mixed Berries: Blueberries, raspberries, and blackberries create a colorful and tangy twist.
- Pineapple or Mango: For a tropical flavor, dice and lightly sweeten before using.
Can I make this dessert dairy-free? Yes, you can make a dairy-free version:
- Switch out regular milk for plant-based options like almond, soy, or oat milk.
- For the biscuits, opt for a non-dairy butter alternative or use coconut oil instead.
- Substitute whipped cream with coconut cream or store-bought dairy-free whipped topping.
How do I reheat the biscuits without drying them out? To reheat biscuits, place them in a preheated 300°F oven for 5-7 minutes. This keeps them nice and airy, so they stay soft and puffy. Please refrain from using the microwave, as it may result in the biscuits becoming moist or rubbery.
How do I store leftovers, and can I freeze them?
- Biscuits: Keep in an airtight container at room temperature for a maximum of two days or preserve in the freezer for up to three months.
- Strawberries: Refrigerate in a sealed container for up to 24 hours. If they release too much juice, drain excess liquid before using.
- Whipped Cream: Keep in the refrigerator for up to 2 days in an airtight container. Stir gently to restore its fluffiness.
Can I make this bisquick strawberry shortcake recipe in a single pan instead of individual biscuits? Yes, you can! For a “Bisquick pan shortcake,” spread the dough evenly in a greased 9-inch round or square pan. Get your oven nice and hot by cranking it up to 425°F (that’s about 218°C). This will make sure it’s all set for your cooking adventure! Insert the bisquick strawberry shortcake and cook for 12-15 minutes. Remove when it has achieved a warm, golden hue. Let it cool, then cut into squares or wedges for layering.
27-Minute Classic Bisquick Strawberry Shortcake
Ingredients
For the Strawberry Filling:
- 1 lb Fresh strawberries Cut up and ready to go
- 3 tablespoons Granulated sugar
- 1 teaspoon Vanilla extract
For the Shortcake Biscuits:
- 2⅓ cups Bisquick Original Baking Mix
- ⅓ cup White sugar
- ½ cup Full-fat milk
- 3 tablespoons Butter Melted
- 1 tablespoon Coarse sugar Optional, for topping
For the Whipped Cream:
- ¾ cup Heavy whipping cream
- 2 tablespoons Powdered sugar
Instructions
- Wash and Slice: Gently rinse the strawberries under cool water, pat them dry, and remove the stems. Slice them into thin, uniform pieces to ensure even sweetness.
- Macerate the Strawberries: Place the sliced strawberries in a mixing bowl. Add 3 tablespoons of granulated sugar and stir well. Let the mixture sit for 20-30 minutes at room temperature. The sugar will extract the strawberries' natural juices, resulting in a flavorful, sweet liquid. Tip: Stir occasionally to coat all the strawberries evenly.
- Preheat the Oven: Preheat your oven to 218°C (425°F). Get your baking tray set up before you start cooking. It's best to have everything ready to go before you begin. Just grab some parchment paper or a silicone mat and lay it on top. Easy peasy!
- Whip up the Batter: Take a big mixing bowl and throw in 2 and 1/3 cups of Bisquick mix. Toss in a third of a cup of regular sugar, pour in half a cup of milk, and add 3 tablespoons of butter you've already warmed up until it's liquid. Mix it all. Give it all a good mix to bring everything together. Stir everything together until it's well blended. Continue mixing until the ingredients come together to form a pliable dough. Pro Tip: Avoid overmixing to keep the biscuits light and fluffy.
- Shape the Biscuits: Plop dollops of the mixture (about 2-3 tablespoons per scoop) onto your prepped cookie sheet. Aim for 6 evenly sized biscuits. If you want to add a bit of extra sweetness and some crunch, you can sprinkle some coarse sugar on top. It's totally up to you!
- Bake: Place the biscuits in the oven, which has been heated to the specified temperature. Allow them to bubble away for roughly 12 to 14 minutes. The biscuits are ready when they have turned a golden-brown color and are thoroughly cooked. Allow the dish to rest for 5 minutes after taking it out of the oven before attempting to handle it.
- Chill Equipment: Before you begin, pop your metal bowl and beaters into the freezer for about 10 minutes. This quick chill will help get things ready for mixing. It really helps with the whipping!
- Whip the Cream: Grab a cool bowl and mix about 3/4 cup of chilled heavy cream with a couple of spoonfuls of powdered sugar. That's all you need to get started! Stir these ingredients together well. Turn your electric mixer to its highest speed and whip the mixture until you notice soft peaks starting to form.
- Soft Peaks Test: When you raise the beaters, the peaks should stand up on their own but have a gentle curve at the top.
- Slice the Biscuits: Grab a knife with a jagged edge and gently cut the biscuits in two, right through the middle.
- Layer the Ingredients: Place a liberal helping of the softened and sweetened strawberries on the lower portion of each split biscuit. Top with a dollop of whipped cream.
- Finish with the Top Half: Place the biscuit’s top half over the whipped cream and add more strawberries and whipped cream for a visually stunning dessert.
- Serve Immediately: Enjoy this delightful dessert fresh to experience the best textures and flavors.
Notes
- Calories per serving: 429 kcal (180 grams)
- Difficulty: Easy
- Dietary Tags: Vegetarian
- Nutritional Info per serving: 21g fat (11g saturated fat), 62g carbs, 6g protein, 35g sugar, 657 mg sodium
Start Baking Your Perfect Bisquick Strawberry Shortcake Today!
If you’re looking for a quick, easy, and absolutely delicious dessert, Bisquick Strawberry Shortcake is the perfect choice. Its combination of golden, tender biscuits, juicy strawberries, and fluffy whipped cream makes it a crowd-pleaser for any occasion. Whether you’re serving this classic treat at a family barbecue, enjoying it as a weekend indulgence, or impressing guests with a beautifully layered dessert, it’s guaranteed to deliver smiles.
Additionally, you have the flexibility to personalize it to your liking through simple customization features. Why wait? Gather your ingredients, try this bisquick strawberry shortcake recipe today, and experience the magic of a timeless dessert made simple with Bisquick. Don’t forget to share your creations and tag us on social media using #SimplePrepRecipes. Let’s get baking and create delicious memories together!
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Oh my gosh, this was SO good! I loved how customizable the recipe was—I swapped in blueberries and it turned out just as delicious. The instructions were super easy to follow, and the biscuits came out golden and perfect. This will be my go-to dessert for summer gatherings from now on