Bisquick shortcake is a quick, simple, and delightful dessert that brings the classic flavor of traditional shortcake in a fraction of the time. Originating as a version of the more labor-intensive homemade biscuit or cake shortcakes, Bisquick shortcake uses the popular pre-mixed baking product to cut down on preparation time, making it ideal for busy cooks or last-minute gatherings. This dessert is a go-to favorite for many families, especially during summer when fresh strawberries and whipped cream are in abundance.
The beauty of this dessert lies in its light, flaky texture, paired with the sweetness of juicy, ripe fruit and a dollop of fluffy whipped cream. The simplicity of the recipe makes it easy to customize, allowing for endless flavor variations and the chance to experiment with different fruits and toppings.
Ingredients
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2 cups Bisquick baking mix
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2 tbsp sugar
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2/3 cup milk
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2 tbsp melted butter
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1 tsp vanilla extract
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Fresh strawberries (or any preferred fruit)
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1/2 cup sugar (for macerating the strawberries)
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Whipped cream (store-bought or homemade)
Substitutions:
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Milk: Use almond milk, soy milk, or coconut milk for a dairy-free version.
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Sugar: You can substitute with honey, maple syrup, or a sugar substitute like stevia.
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Butter: Swap for margarine or a dairy-free butter alternative for a vegan version.
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Fruit: Try blueberries, raspberries, or peaches if strawberries aren’t available or for a different twist.
Step-by-Step Cooking Instructions
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Preheat the Oven: Preheat your oven to 425°F (220°C). This ensures it’s hot enough to bake the shortcakes quickly and evenly.
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Prepare the Strawberries: Wash and hull 2 cups of fresh strawberries. Slice them and place them in a bowl. Sprinkle with 1/2 cup of sugar and toss gently. Let them sit for at least 30 minutes to release their juices, creating a sweet syrup.
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Make the Bisquick Shortcakes:
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In a large bowl, combine 2 cups of Bisquick mix and 2 tbsp of sugar.
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Stir in 2/3 cup of milk, 2 tbsp melted butter, and 1 tsp vanilla extract.
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Mix until just combined – don’t overwork the dough, or the shortcakes may become tough.
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Shape the Shortcakes: Scoop the dough onto an ungreased baking sheet, forming 6-8 small round mounds. Space them evenly on the sheet to allow for spreading while baking.
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Bake the Shortcakes: Bake in the preheated oven for 10-12 minutes, or until the shortcakes are golden brown on top. Remove from the oven and allow them to cool slightly.
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Assemble the Shortcakes: Split each shortcake in half horizontally. Spoon a generous amount of the macerated strawberries onto the bottom half, add a dollop of whipped cream, and place the top half of the shortcake on top.
Pro Tips and Cooking Techniques
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Avoid Overmixing: When preparing the dough for the shortcakes, mix just until combined. Overmixing can lead to dense shortcakes instead of light and fluffy ones.
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Serve Warm: While you can serve the shortcakes cold, warm shortcakes are often preferred as they absorb the sweet strawberry syrup better.
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Homemade Whipped Cream: For the best texture and flavor, whip heavy cream with a little sugar and vanilla until soft peaks form.
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Baking Sheet Prep: For an extra golden and crispy edge, line your baking sheet with parchment paper or lightly grease it.
Variations and Customizations
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Fruit Variations: While strawberries are classic, you can make a mixed berry shortcake using blueberries, raspberries, and blackberries. For a tropical twist, try pineapple or peaches.
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Dietary Modifications:
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Gluten-Free: Substitute Bisquick with a gluten-free baking mix.
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Low-Carb: Replace Bisquick with almond flour or coconut flour, and use a sugar substitute like erythritol.
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Vegan: Use plant-based milk and butter substitutes, and opt for coconut whipped cream instead of dairy.
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Serving Suggestions
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Serve the Bisquick shortcake with a dusting of powdered sugar on top for an extra touch of sweetness.
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A drizzle of chocolate or caramel sauce over the whipped cream can elevate the flavor profile.
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Pair the dessert with a refreshing cold drink like iced tea, lemonade, or even a glass of sparkling water with a splash of lime.
Nutritional Information
(Approximate values per serving based on the recipe above, without additional toppings or fruit variations)
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Calories: 350
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Protein: 4g
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Carbohydrates: 50g
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Fats: 15g
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Fiber: 2g
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Sugars: 25g
Frequently Asked Questions (FAQs)
1. Can I make the shortcakes ahead of time?
Yes! You can prepare the shortcakes in advance and store them in an airtight container for up to 2 days. Simply reheat them before serving.
2. Can I use frozen strawberries for this recipe?
While fresh strawberries are best, you can use frozen ones if necessary. Just be sure to thaw and drain them well before using them.
3. How do I store leftovers?
Store the assembled shortcakes in the refrigerator for up to 2 days. Keep the shortcake and strawberries in separate containers to prevent them from becoming soggy.
4. How can I make my Bisquick shortcakes fluffier?
Make sure your baking powder hasn’t expired and avoid overworking the dough. The key to fluffy shortcakes is a light touch during mixing.
Closing Thoughts
Bisquick shortcake is a wonderful dessert that’s easy to make, yet feels special enough for any occasion. Whether you’re preparing it for a family dinner or a summer gathering, it’s sure to please everyone. So, grab some fresh strawberries and give this delicious recipe a try – your friends and family will love it! Share your results or ask questions if you need help along the way – we’d love to hear how yours turned out!
