Bisquick Strawberry Shortcake

It’s a classic summer treat that’s also incredibly easy to make, thanks to Bisquick Biscuits. This is my go-to recipe when I have no time to make a dessert from scratch but want to serve something delightfully sweet, creamy and refreshing.

Bisquick Biscuits – The Secret Ingredient!

The real secret in this recipe is Bisquick Baking mix. Which allows you to create perfectly soft biscuits every time. It’s what I call a no-fail recipe. Light and fluffy biscuits filled and topped with sweet, tangy strawberries and rich cream. It’s a summertime favorite around our house. But no one needs to know your quick and easy shortcut. We’ll keep that one between us.

Tips & Tricks For the Best Strawberry Shortcake

Want to make shortcakes that are uniform in shape and size? Flatten the dough into a thick sheet and cut it out using a biscuit cutter. Do not twist the cutter into the dough, though. This will seal off the biscuit edges, which will stop it from rising.

Place the biscuits close together on the baking sheet. That way, they help each other rise.

To enhance the flavor of the strawberries, add a bit of lemon juice into the filling mixture.

Apart from strawberries, you can also use plums, peaches, and other berries.

Let the shortcakes cool before slicing them. If you slice them while they’re still hot, they might fall apart.

Be careful when whipping the cream. If you overdo it, it will turn into butter! Just whip in right until it forms soft peaks. If you want sweeter cream, add a tablespoon of sugar and vanilla after whipping it.

To keep things super simple, you can also use whipped cream right out of the can. Yes. I’ve been guilty of such. But for busy moms, sometimes shortcuts are necessary. They can save your sanity.

Chill the bowl, mixer beaters, and whipped cream for at least 30 minutes before whipping. The longer they’re in the fridge, the more volume the whipped cream has.

Let the strawberries macerate in sugar for at least 20 minutes before using it. This gives the fruit enough time to release its juices. Apart from sugar, you may also use vanilla and orange liquor to flavor the strawberries.

Chill the dough for 20 minutes in the fridge before forming it into shortcakes and baking them.

This recipe yields biscuit-based shortcakes. If you want a more cake-like consistency, add 2 eggs and a tablespoon of sugar to the batter. Mix it with a hand-held mixer until the batter is smooth. Pour the batter into muffin tins, and bake for 25 minutes at 325 degrees Fahrenheit.

Use your hands to mix the batter! It’s the best technique to form buttery shortcake biscuits. But, don’t overdo it on the kneading. It’s okay to have lumps and bumps in your dough.

Use cold butter in making the biscuits to make them buttery and flaky. Freeze or refrigerate the butter for 30 minutes prior to using it. Grate the butter with a box grater and add it to the Bisquick mix.

You should also use cold milk to help keep the butter in the batter cold.

Knead the dough quickly! You’ll want the ingredients to remain cold. And don’t worry if you have a few lumps in your dough. That’s normal.

To create flaky biscuit layers, laminate the dough. To do so, fold the batter onto itself 3-4 times.

You can make this recipe ahead of time, but do not assemble the 3 elements just yet. Prepare the strawberries 8 hours ahead, and the cream and biscuits up to one day ahead. Place them in separate containers and put them together right before baking.

Brush the tops of the biscuits with heavy cream to help them brown a little.

Spoon a bit of the strawberry juices onto the shortcake so the biscuits absorb all that sweet fruity goodness.