Bisquick Strawberry Shortcake

golden brown shortcake sliced in half and layered with slice strawberries and whipped cream.

5 from 7 votes

Classic shortcake biscuits made with Bisquick baking mix (regular or gluten-free) for perfectly light and fluffy biscuits every time! Topped with fresh strawberries and whipped cream for an easy tasty dessert.

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Servings: servings

Calories: 392kcal

Author: Susan Randall

Ingredients

Classic Bisquick Strawberry Shortcake

4 cups strawberries, sliced (approx. 1 quart or 2 pints)
2 ⅓ cups Bisquick baking mix
3 tablespoon sugar
3 tablespoon butter melted
½ cup milk (or non-dairy milk of choice)
½ cup whipping cream

Gluten-free Bisquick Strawberry Shortcake

4 cups strawberries, sliced ( approx. 1 quart or 2 pints)
2 ⅓ cups Bisquick Gluten-Free baking mix
3 tablespoon sugar
3 tablespoon butter melted
¾ cup milk (or non-dairy milk of choice)
3 eggs beaten
½ cup whipping cream

Instructions

Preheat over to 425 F
optional step: If you like sweeter strawberries combine sliced strawberries with 2 tablespoon sugar (more or less to taste) set aside. (The classic Betty Crocker recipe call for ¼ cup of sugar)
In a medium bowl stir together Bisquick mix, melted butter,milk and sugar (for gluten-free also add the beaten eggs) and stir until a soft dough is formed.
Grease a cookie sheet and drop 6 spoonfuls of mix onto the pan (each will be approx. the size of a small apple)
Bake 10-12 min. or until the tops of shortcakes are turning golden brown.
While shortcake are cooking. Prepare the whipped cream. Add whipping cream to a deep sided medium bowl. Whip with an electric hand mixer on high speed until soft peaks form.
Let the shortcakes cool for at least 5 mins. on a wire cooling rack. Once cooled, slice in half with a serrated knife; layer strawberries on shortcakes and top with whipped cream .

Notes

Nutritional info for Gluten-free version: Calories: 351, Fat: 14.5 g, Sat Fat: 8.4 g, Chol: 44.4 mg, Potassium: 421.g mg, Carb: 52.0g, Fiber: 3.7g, Sugar: 14.0g, Protein: 4.3 g

Variations/Substitutions

Change the milk - substitute your favorite non-dairy milk (I especially like Vanilla Almond Milk)
Go Nuts!- top the shortcakes with chopped almonds, pecans or walnuts.
Sweeter Berries- if you like your strawberries on the sweeter side try sprinkling some sugar ( or sugar substitute) to cut berries and allowing them to sit for a few minutes before serving.
Sauce it up- create a strawberry sauce to drizzle over shortcakes by adding 2 cups sliced (or quartered strawberries, ¼ cup sugar (more or less to taste) and 1 teaspoon vanilla to a medium size saucepan over medium-high heat. Stir together and use a wooden spoon to mash some of the strawberries. Cook until sauce thickens (about 15 mins.). Sauce will continue to thicken when removed from the heat. Allow to cool to room temperature before serving.
Change the fruit- substitute or add blueberries or peaches. You can serve with fresh fruit or use the sauce recipe above ( 2cups fruit, ¼ cup sugar, 1 teaspoon vanilla) Peaches sweetened with brown sugar are amazing!

Nutrition