Bisquick Strawberry Shortcake
Strawberry shortcake features tender biscuit-like shortcakes layered with sweet, macerated strawberries and topped with whipped cream. This classic dessert is perfect for summer gatherings, offering a delightful balance of fruity sweetness and buttery richness that appeals to all ages and complements various occasions.
Ingredients
Instructions
- Sprinkle sliced strawberries with 2/3 cup sugar and let stand for 1 hour.
- Heat oven to 425°F (220°C).
- Mix Bisquick baking mix, 3 tablespoons sugar, melted margarine or butter, and milk until a soft dough forms.
- Drop the dough into 6 mounds onto an ungreased cookie sheet.
- Bake for 11 to 12 minutes or until golden brown.
- Beat whipping cream in a chilled bowl until stiff.
- Split the shortcakes into halves; fill with strawberries and top with whipped cream.
Tips & Substitutions
For best results, let the strawberries sit longer than an hour if you want them extra sweet and juicy. You can substitute the margarine with unsalted butter for a richer flavor. If you don't have Bisquick, you can make your own baking mix using flour, baking powder, and salt. This dish pairs beautifully with the Low-Fat Cream Of Mushroom Soup for a complete meal.
Serving Suggestions
Serve the strawberry shortcake warm for a delightful treat, and consider adding a sprinkle of powdered sugar on top for presentation. This dessert pairs wonderfully with a scoop of vanilla ice cream or a side of Black Bean And Cheese Salad for a balanced meal. For a twist, try adding mint leaves to the strawberries.
Storage & Reheating
Store any leftover shortcakes and strawberries separately in airtight containers in the refrigerator. The shortcakes can be reheated in a toaster oven at 350°F for about 5 minutes. Avoid freezing the whipped cream, as it may lose its texture when thawed. Consume leftovers within 2-3 days for optimal freshness.
Nutrition & Diet Analysis (per serving)
Each serving of Bisquick Strawberry Shortcake contains roughly 822 calories, with 2g protein, 20g carbohydrates, and 83g fat. It is a good source of vitamin C (12% of the Daily Value) and vitamin A (11% of the Daily Value). Note that it is relatively high in sodium, at 645mg per serving (28% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but be sure to thaw and drain them before adding sugar. Fresh strawberries provide a better texture and flavor, but frozen ones can work in a pinch, especially if they're well-drained and slightly mashed.
How can I make this recipe gluten-free?
To make a gluten-free version, simply replace the Bisquick with a gluten-free baking mix. Ensure all other ingredients, including the sugar and milk, are gluten-free. This way, you can still enjoy a delicious strawberry shortcake without gluten.
What can I substitute for whipped cream?
If you're looking for a lighter option, consider using Greek yogurt as a substitute for whipped cream. It adds creaminess and tanginess while being lower in calories. Alternatively, coconut whipped cream is a great dairy-free option that complements the strawberries beautifully.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).