Recipe by Bisquick®
"Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream."
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2 1/3 cups
Original Bisquick® mix
butter or margarine, melted
Easy and delicious. I added a little bit of vanilla extract to the batter, which was nice.
This was a really easy and delicious shortcake. Nothing trick but quick. just don't overbake the buiscuit dough. I baked the biscuits in muffin tins and they came out perfectly round. I baked for exactly 11 min, and the insides were just slightly soft, perfect & moist. The top did crumble a bit when I sliced them warm, but once the berries & cream were added, you couldn't tell the difference, although I did try these without slicing, still very good. To enhance the flavouring of the strawberries, add as much as 1/4 cup of lemon juice with 1/2 cup of sugar (or splenda) to the strawberries, mix well and allow to sit for as long as possible (10 min or up to a couple of hours). Really good...
These came out EXCELLENT and were so quick. I doubled the batch, used heavy whipping cream instead of milk, and added 1 tsp almond extract which made them awesome. 9 minutes in my oven made them golden. I will make these all the time now.
These were very simple and easy to make. They taste great! However, be aware that they are too fragile to be split and filled...this didn't bother us of course. A family favorite now!
For what it is, this recipe is five stars. If you only have a couple of minutes to prep, then make this. I added a little bit of vanilla as someone else suggested. don't overbake or they won't be very good. enjoy!
i added 3/4 tsp. cream of tartar and a little bit of lemon juice and it was SO YUMMY! i think we could have eaten the shortcakes alone! splitting them was not a problem--we just crumbled them up in a bowl, added sugared fresh strawberries, and topped it with whipped cream.
I wanted more of a cake consistency as opposed to biscuits, so I added 2 eggs and an additional tbsp of sugar. I used a hand-held mixer to get the batter nice and smooth, and poured into a jumbo sized muffin tin. I baked them at 325 for about 25 minutes. This yielded 6 perfect shortcakes that were easily sliced in half to layer fresh whipped cream and strawberries. I chilled the fresh strawberries mixed with sugar for 30 minutes before serving….makes wonderful strawberry syrup. I used the “whipped cream” recipe on this site and sub’ed granular sugar for confectioner’s sugar. I think these were the best strawberry shortcakes ever and my fiancé agreed!
Very good, but very delicate and didn't rise much so I wasn't able to split these. They certainly would have crumbled had I tried. I used homemade bisquick/biscuit mix and half and half instead of milk. I used a strawberry syrup that I made earlier and drizzled some hot fudge topping that I found in the fridge. These were good.
* Percent Daily Values are based on a 2,000 calorie diet.
Classic Strawberry Shortcakes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 188
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