Description
A golden, flaky Bisquick shortcake layered with syrupy macerated strawberries and whipped cream. Quick to prepare and bursting with summer flavors, this dessert combines convenience and indulgence in every bite.
Ingredients
1 pound fresh strawberries (washed, hulled, and sliced)
3 tablespoons sugar (1½ for strawberries, 1½ for dough)
2 tablespoons melted butter
⅓ cup milk
1 1/8 cups Bisquick Original Baking Mix
1 cup whipped cream
Instructions
Rinse and hull strawberries. Toss with 1½ tablespoons sugar in a bowl. Cover and let sit while preparing the dough.
In a large bowl, mix melted butter, milk, and remaining 1½ tablespoons sugar. Add Bisquick and stir until a soft dough forms.
Roll dough into 1-inch balls (6 total). Flatten into ¼-inch thick discs. Place on a baking sheet (lined with parchment paper).
Bake at 425°F (220°C) for 10–12 minutes, until golden and firm. Split each biscuit in half.
Top the bottom half with a mound of strawberries and a dollop of whipped cream before serving.
Notes
Stir the macerated strawberries occasionally for even syrup formation.
Swap strawberries with other seasonal fruit like blueberries or raspberries.
Leftover biscuits can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 shortcake (1 biscuit split with fruit and cream)
- Calories: 300
- Sugar: 15g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg