I’m a home cook who loves cooking from scratch, choosing the perfect, quality ingredients for my family. I love the expressions on the faces of friends and family members when a recipe goes great, and I don’t mind experimenting with different combinations and ingredients to find the best way to put something new together.
I also love classic, easy recipes that I know are going to come out right and that are going to wow friends and family members every time. This Bisquick Biscuits Strawberry Shortcake recipe is just such a recipe. Using simple, classic ingredients that typically stay in my pantry and fridge, I can throw together a stunning strawberry shortcake that’s perfect for a summer picnic or just a summer dessert. (You have dessert most summer nights, right?)
The kids get excited about this dessert recipe, clamoring to try “just a bite” the moment the biscuits come out of the oven: the bright color of the berries; the hint of sweetness in a familiar biscuit recipe; the creamy smoothness of homemade whipped cream. Who can blame them? This is easy comfort food: a familiar dish that’s sweet enough for the kids, but light enough that you don’t have to feel guilty about sneaking back into the kitchen for a second bowl. There’s something about whipped cream that always makes a recipe feel more decadent and if you don’t have a stand mixer or don’t want to take the time to make it yourself, you can always pick up premade whipped cream to top your strawberry shortcake.
Personally, I prefer making it myself: I get to control the sweetness, which means I can make it perfectly to complement the biscuit “shortcake,” and also, it mixes up so fast, why wouldn’t you go ahead and make it yourself?
When you’re looking for a light, satisfying dessert that has just the right amount of sweetness to top off a fantastic summer meal, this strawberry shortcake is sure to fit the bill. I love keeping this recipe in my back pocket for evenings when we have company unexpectedly or I’m struggling to get everything on the table in a hurry since it’s fast to make, but still plenty impressive.
How to Prepare Strawberry Shortcake
Ingredients for Strawberry Shortcake
- 1 quart fresh strawberries, thinly sliced
- 1/4 cup granulated sugar
- 2 1/2 cups all-purpose baking mix
- 1/2 cup whole milk
- 3 tablespoons caster sugar
- 3 tablespoons unsalted butter, in liquid form
- 1/2 cup heavy cream for whipping
- 1 teaspoon pure vanilla extract
Directions for Strawberry Shortcake
- Start by preheating your oven to 425°F (220°C).
- In a medium-sized mixing bowl, combine the sliced strawberries with granulated sugar, ensuring they’re well coated. Let this mixture sit for a while to allow the flavors to meld.
- In a separate bowl, blend the baking mix, whole milk, caster sugar, and melted butter. Stir until you have a slightly sticky, cohesive dough.
- Shape the dough into rounded portions and place them onto a baking sheet. This quantity should yield approximately six biscuits.
- Bake in the preheated oven for about 10 to 12 minutes or until they turn a golden hue.
- Meanwhile, in another bowl, beat the heavy cream with vanilla extract until you achieve stiff peaks. For a hint of sweetness, consider adding a tablespoon of honey while mixing.
- Once baked, slice the biscuits in half and layer with the sugared strawberries and a dollop of whipped cream. It tastes best when served warm!
What is the origin of strawberry shortcake?
The origin of strawberry shortcake can be traced back to Europe, especially England. The earliest versions were enjoyed as a breakfast dish with strawberries, cream, and biscuits or scones.
Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries. However, ensure they’re fully thawed and drained to prevent the biscuits from becoming soggy.
How can I store leftover strawberry shortcake?
It’s best to store the components separately. Keep strawberries in an airtight container in the refrigerator, while biscuits can be stored at room temperature. Assemble when ready to eat.
Can I make vegan strawberry shortcake?
Absolutely! Substitute dairy milk with almond or soy milk, use vegan butter, and opt for coconut whipped cream or other vegan alternatives.
Is there a gluten-free version of strawberry shortcake?
Yes, you can substitute the all-purpose baking mix with a gluten-free alternative. Just make sure to check the consistency and adjust the liquid ingredients if necessary.
How can I make my whipped cream fluffier?
Ensure your heavy cream is cold before whipping, and you can also chill the mixing bowl. Whip at a medium-high speed for the best results.
Can I add other fruits to my strawberry shortcake?
Of course! Blueberries, raspberries, or even kiwi make great additions or alternatives to strawberries in this recipe.
What can I use if I don’t have a baking mix?
If you don’t have a baking mix on hand, you can make your own using flour, baking powder, salt, and shortening. Blend these ingredients together for a homemade mix.
How can I give my strawberry shortcake a modern twist?
Consider layering in flavors like mint, basil, or even balsamic reduction with the strawberries for a contemporary take on this classic dessert.
Why is it called a “shortcake”?
The term “short” in culinary language often refers to the texture achieved by the fat inhibiting the formation of long gluten strands. Thus, “shortcake” means the cake has a crumbly or “short” texture.
Strawberry shortcake, with its myriad of variations, is a testament to the beauty of simple and fresh ingredients coming together. Whether it’s the classic strawberry shortcake cake or the delightful strawberry shortcake ice cream cake, this dessert is bound to leave a lasting impression on your taste buds. So, grab your ingredients and let’s get baking!
- 1 quart strawberries sliced
- 1/4 cup sugar
- 2 1/3 cups Original Bisquick mix
- 1/2 cup milk
- 3 tablespoons sugar
- 3 tablespoons butter melted
- 1/2 cup heavy whipping cream
- 1 tsp vanilla
- Preheat oven to 425 degrees Fahrenheit.
- Mix the strawberries and sugar together and set aside while you're working on the shortcake.
- In another bowl, mix together Bisquick, milk, 3 tablespoons of sugar, and butter until a soft dough forms. It will probably be sticky! Place the dough in rounded piles. You should get about six biscuits. Bake for 10-12 minutes, until biscuits are golden brown.
- While biscuits are baking, whip whipping cream and vanilla in a stand mixer until stiff peaks form. If you want a sweeter whipped cream, add 1 tbsp of honey to the mixture while beating.
- Break biscuits open and top with strawberries and whipped cream. Best served warm.