27-Minute Classic Bisquick Strawberry Shortcake
This classic Bisquick Strawberry Shortcake is a quick and easy dessert combining fluffy shortcake biscuits, sweet strawberries, and whipped cream. Perfect for relaxed summer hangouts and beginners in the kitchen.
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
