This Bisquick shortcake recipe is easy to make from start to finish in just 30 minutes. Split the shortcakes open and fill with strawberries and whipped cream for an awesome summer dessert.
Ingredients
- quart fresh strawberries: 1 piece (sliced)
- sugar: 0.25 cup
- ⅓ cups Original Bisquick mix: 2 piece
- milk: 0.5 cup
- sugar: 3 Tbsp
- butter: 3 Tbsp (melted)
- whipping cream: 0.5 cup
Metric Conversion
Stages of cooking
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Preheat the oven to 425 degrees F (220 degrees C). Mix strawberries and 1/4 cup sugar in a large bowl; set aside.
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Stir Bisquick mix, milk, 3 tablespoons sugar, and butter in a medium bowl until soft dough forms. Drop dough by 6 spoonfuls onto an ungreased cookie sheet.
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Bake in the preheated oven until golden brown, 10 to 12 minutes. Meanwhile, beat whipping cream in a medium bowl with electric mixer on high speed until soft peaks form.
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Split warm shortcakes; fill and top with strawberries and whipped cream.
