Strawberry Shortcakes
Sweet Bisquick biscuits piled with strawberry sauce and fresh whipped cream — an old-fashioned strawberry shortcake made the easy way.
- Prep Time
- 15 min
- Cook Time
- 12 min
- Total Time
- 27 min
- Servings
- 8 servings
Every Easter, we head to my in-laws' for a lunch that leaves you unable to move, followed immediately by dessert (skipping dessert is, of course, illegal). One year my mother-in-law made strawberry shortcakes, and I realized I hadn't had one since I was a kid — probably since a certain strawberry-scented cartoon character was still popular.
Shortcakes are really just sweet biscuits, so piling on fresh strawberry sauce and whipped cream is enough to send anyone into a happy, quiet coma. The best part is how easy this comes together — you can make the shortcakes and sauce ahead of time and just whip the cream when you're ready to serve.
Ingredients
For the Shortcakes
- 2 1/3 cups Bisquick baking mix
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 1/2 cup milk
For the Strawberry Sauce
- 3 cups frozen strawberries, thawed
- 1 tbsp. granulated sugar
For the Whipped Cream
- 1 cup heavy whipping cream
- 1 tbsp. granulated sugar
Instructions
- 1Preheat oven to 425°F. Combine the Bisquick, sugar, melted butter, and milk in a mixing bowl, and stir until a soft dough forms.
- 2Drop the dough onto a silicone-lined baking sheet using a cookie scoop, and gently flatten each biscuit.
- 3Bake for 10-12 minutes, until lightly golden.
- 4While the biscuits bake, add the strawberries to a pot over medium heat. Once they start to heat through, mash with a potato masher or fork.
- 5Stir in the sugar and continue cooking for about 5 minutes, then remove from the heat.
- 6For the whipped cream, beat the heavy cream and sugar in a mixing bowl at high speed until stiff peaks form.
- 7To assemble, slice a shortcake in half and place the bottom half on a plate. Top with strawberry sauce, the other half, more sauce, and a generous dollop of whipped cream.
Storage & Reheating
Use canned whipped cream or thawed frozen whipped topping for a shortcut instead of making it from scratch. The shortcakes and strawberry sauce can both be made ahead — wrap baked shortcakes and freeze for up to 6 months, and keep the sauce refrigerated for up to a week.
