THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES
The original Old Fashioned Shortcake recipe appeared on the first Bisquick® box in 1931. It's said that an advertising slogan promised - "Here's the Kind of Strawberry Shortcake Your Husband Will Rave About." Shortcakes are the sweet cousin of the dinner bisquit, and these easy-to-prepare treats have stood the test of time in my family. It started with my mom who made her Bisquick® strawberry shortcakes with her garden grown strawberries and REAL homemade whipping cream. Some thirty years later my sistes and I are still baking up these sweet treats.
Provided by Feast Your Eyes
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
- Heat oven to 425°F
- In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
- Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
- Bake 10 to 12 minutes or until golden brown.
- Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
- Serve one of two ways:.
- 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
- 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
- COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).
EASY BISQUICK STRAWBERRY SHORTCAKE
Last year my kids (ages 8, 6 and 3 at the time) decided they wanted to make a recipe "on their own," so we tried the Strawberry Shortcake recipe on the back of the Bisquick box - worked like a charm! I gave each of them regular table knives (not too sharp) so they could slice the berries, and they measured and mixed the simple ingredients for the shortcake themselves. They felt like total rock stars after we assembled their beautiful (and delicious!) desserts!
Provided by ElizabethKnicely
Categories Dessert
Time 22m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Slice strawberries and mix with 1/4 cup sugar. Set aside.
- Mix the Bisquick, 2 tablespoons sugar, and milk.
- Drop onto a cookies sheet in four equal-sized cakes.
- Bake at 425°F for 10-12 minutes, until lightly brown.
- Split each cake in half, and spoon strawberry slices into the middle. Top with a few more strawberries and a drizzle of the strawberry juice, followed by whipped cream.
Nutrition Facts : Calories 167.5, Fat 4, SaturatedFat 1.2, Cholesterol 2.3, Sodium 223.2, Carbohydrate 31.2, Fiber 1.6, Sugar 17.9, Protein 2.5
THE BEST CLASSIC STRAWBERRY SHORTCAKE
For our simple and iconic shortcake, we discovered a great double-stacking technique that creates super light and high biscuits that are easy to split. This makes them easy to fill without crumbling. A simple recipe like this one allows its ingredients to shine, so use the very best berries you can find.
Provided by Food Network Kitchen
Categories dessert
Time 50m
Yield 6 servings
Number Of Ingredients 13
Steps:
- For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
- Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
- Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
- Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
- Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
- Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
- Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.
STRAWBERRY SHORTCAKES, DECONSTRUCTED
Steps:
- Preheat the oven to 400 degrees. Line a sheet pan with parchment paper.
- Sift the flour, 2 tablespoons sugar, the baking powder, and salt into the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Combine the eggs and heavy cream in a measuring cup and, with the mixer still on low, add to the flour mixture. Mix until just combined. The dough will be sticky.
- Dump the dough out onto a well-floured surface. Flour a rolling pin and roll the dough 1/2 to 5/8 inch thick. You should see lumps of butter in the dough. Dip a 2-inch plain round cutter in flour and cut 16 to 18 biscuits. Place on the sheet pan, brush the tops of the biscuits with the egg wash, and sprinkle with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Cool on the pan.
- To serve, toss the strawberries with 1/3 cup of sugar and the Grand Marnier in a medium bowl. Place the berries in 6 martini glasses, top each with a dollop of whipped cream, and serve with 2 or 3 shortcakes on the side.
CLASSIC STRAWBERRY SHORTCAKES
Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.
Provided by Bisquick
Categories Trusted Brands: Recipes and Tips Bisquick®
Time 32m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.7 g, Cholesterol 44.1 mg, Fat 20.9 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 645.6 mg, Sugar 21.4 g
BIG-BATCH STRAWBERRY SHORTCAKES
Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here's a recipe to use for serving a huge crowd.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 40m
Yield 60
Number Of Ingredients 7
Steps:
- In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
- Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13x9-inch pans.
- Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.
Nutrition Facts : Calories 380, Carbohydrate 57 g, Cholesterol 15 mg, Fat 2 1/2, Fiber 3 g, Protein 5 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 28 g, TransFat 1 1/2 g
EASY STRAWBERRY SHORTCAKES
A layered shortcake that brings sunshine to the table no matter what the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h40m
Yield 6
Number Of Ingredients 10
Steps:
- Sprinkle strawberries with 1/2 cup sugar; let stand 1 hour.
- Heat oven to 450°F. Grease bottom and side of round pan, 8x1 1/2 inches.
- Cut shortening into flour, 2 tablespoons sugar, the baking powder and salt in medium bowl, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk just until blended. Pat dough in pan.
- Bake 15 to 20 minutes or until golden brown.
- Split layer horizontally in half while hot. Spread with butter; fill and top with strawberries. Serve warm with cream.
Nutrition Facts : Calories 450, Carbohydrate 66 g, Cholesterol 25 mg, Fiber 4 g, Protein 6 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 680 mg
BISQUICK STRAWBERRY SHORTCAKE
Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 35m
Yield 6
Number Of Ingredients 7
Steps:
- Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Split warm shortcakes; fill and top with strawberries and whipped cream.
Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g
HOMEMADE STRAWBERRY SHORTCAKES
If making a batch of homemade strawberry shortcakes is a summer tradition in your house or you've been on the hunt for a delicious way to enjoy juicy, crimson berries, then these strawberry shortcakes from scratch is just what you need. Homemade sugar-studded biscuits are baked until golden brown and topped with sweetened whipped cream and succulent strawberries for a classic warm-weather treat that's perfect on any sunny day.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 400°F. In large bowl, mix strawberries (with juices) and 1/4 cup sugar; set aside.
- In medium bowl, cut butter into flour, 1/3 cup sugar, the baking powder and salt, using pastry blender or 2 forks, until mixture looks like coarse crumbs. Stir in milk.
- Place on lightly floured surface; knead 5 to 7 times or until dough forms. Pat dough 1/2 inch thick; cut out 12 rounds with 2 1/2-inch round cutter. Place on ungreased cookie sheet. Brush egg yolk over rounds; sprinkle with 1 teaspoon sugar.
- Bake 12 to 15 minutes or until golden brown. Cool 15 minutes.
- In chilled small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Split shortcakes in half horizontally. Spoon strawberries between halves and over tops. Top with whipped cream and additional strawberries.
Nutrition Facts : Calories 260, Carbohydrate 35 g, Cholesterol 50 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 14 g, TransFat 0 g
BISCUIT STRAWBERRY SHORTCAKE
This biscuit strawberry shortcake is the perfect ending to any meal. Homemade biscuits and fresh berries shine in this classic dessert. -Stephanie Moon, Boise, Idaho
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Gradually stir in milk until a soft dough forms. , Drop the dough by heaping tablespoonfuls into 8 mounds on a lightly greased baking sheet. Bake at 425° for 12-15 minutes or until lightly browned. Cool on a wire rack. , Meanwhile, place strawberries, orange juice and remaining 1 tablespoon sugar in a bowl; toss gently. Split shortcakes in half horizontally. Place bottom halves on serving plates; top with whipped topping and strawberries. Replace shortcake tops.
Nutrition Facts : Calories 261 calories, Fat 10g fat (6g saturated fat), Cholesterol 19mg cholesterol, Sodium 372mg sodium, Carbohydrate 38g carbohydrate (12g sugars, Fiber 2g fiber), Protein 5g protein.
STRAWBERRY SHORTCAKES
These classic sweets aren't fancy; they're just plain good and full of memories. Flaky biscuits are filled with our macerated sweetened strawberries and topped with homemade whipped cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. In a food processor, combine flour, butter, 1/3 cup sugar, baking powder, and salt; process until mixture resembles coarse meal. Add milk; pulse just until moistened, 4 or 5 times. Do not overprocess.
- Turn out dough onto a lightly floured surface; with floured hands, gently pat dough into a 4-by-8-inch rectangle.
- Dust a large knife with flour; cut dough into 8 squares. Transfer to a baking sheet; sprinkle with 1 tablespoon sugar. Bake until golden, 25 to 30 minutes; cool on baking sheet. To serve, split biscuits with a serrated knife; layer with berries and Whipped Cream.
BISQUICK STRAWBERRY SHORTCAKES
Make and share this Bisquick Strawberry Shortcakes recipe from Food.com.
Provided by 4-H Mom
Categories Dessert
Time 20m
Yield 6 shortcakes
Number Of Ingredients 7
Steps:
- Mix strawberries and `/2 cup sugar, set aside.
- Heat oven to 425 degrees.
- Stir bisquick mix, milk, 3 tapblespoons sugar and butter until soft dough forms.
- Drop by spoonfuls onto ungreased cookie sheet.
- Bake 10 - 12 minutes or until golden brown. Split warm shortcakes, fill and top with strawberries and whipped topping.
Nutrition Facts : Calories 503.4, Fat 23.5, SaturatedFat 14.2, Cholesterol 19, Sodium 656.6, Carbohydrate 69.5, Fiber 2.9, Sugar 41.6, Protein 5.6
STRAWBERRY SHORTCAKE
Make and share this Strawberry Shortcake recipe from Food.com.
Provided by KingJackQueen
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- FOR SAUCE: Remove stems and any blemishes from strawberries.
- Wash& mash strawberries with a potato masher.
- Add evaporated milk and mash again to mix.
- Add sugar to taste.
- Refrigerate.
- FOR SHORTCAKE: Combine Bisquick,sugar,melted butter or margarine& milk.
- Put batter into an 8x8 ungreased glass baking dish and bake at 425 degrees for 18 minutes or until golden brown.
- Ladle cooled sauce over a piece of warm shortcake and enjoy!
Nutrition Facts : Calories 398.2, Fat 17.4, SaturatedFat 6.7, Cholesterol 28.2, Sodium 515.9, Carbohydrate 51.9, Fiber 3.8, Sugar 19.5, Protein 10.4
SHORTCAKE BISCUITS WITH BISQUICK®
These shortcake biscuits made with Bisquick® are great with strawberries and whipped cream.
Provided by Cathy
Categories Bread Quick Bread Recipes Biscuits
Time 30m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Mix baking mix, milk, eggs, sugar, and butter together in a bowl. Drop into 6 mounds on the prepared baking sheet.
- Bake in the preheated oven until golden, about 10 minutes. Let cool before splitting and filling.
Nutrition Facts : Calories 302.9 calories, Carbohydrate 36.4 g, Cholesterol 79.4 mg, Fat 15 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6.4 g, Sodium 623 mg, Sugar 8.5 g
SUPER EASY STRAWBERRY SHORTCAKE BISCUITS
These strawberry shortcake biscuits have been in my husband's family for over 40 years. It is the best sweet biscuit to have under your strawberry and cream dessert. Delicious right out of the oven slathered with butter. They are also very good on their own with peanut butter.
Provided by manella
Time 30m
Yield 12
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin.
- Mix flour, sugar, baking powder, and salt together in a bowl. Cut in shortening and mix to combine.
- Beat eggs in a separate bowl and mix in milk to combine. Add to the dry ingredients and mix until moistened. Pour batter evenly into each of the prepared muffin cups and transfer to the oven as quickly as possible.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 231.5 calories, Carbohydrate 30.7 g, Cholesterol 33.4 mg, Fat 10.2 g, Fiber 0.7 g, Protein 4.7 g, SaturatedFat 2.8 g, Sodium 584.2 mg, Sugar 9.9 g
BISQUICK SHORTCAKES
Make and share this Bisquick Shortcakes recipe from Food.com.
Provided by jneen
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to 425.
- Grease cookie sheet or 8" pan.
- Mix ingredients until soft dough forms.
- Drop by spoonfuls to form 6 biscuits or put into 8" pan.
- Bake at 425 for 10 - 12 minutes.
- Cool slightly, split biscuits and fill with sweetened fruit and top with real whipped cream.
Nutrition Facts : Calories 288, Fat 13.7, SaturatedFat 6, Cholesterol 19, Sodium 646.2, Carbohydrate 36.8, Fiber 1, Sugar 11.7, Protein 4.5
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