Bisquick Amaretto Strawberry Short Cake Recipes

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES

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.).

GLAZED BISQUICK STRAWBERRY SHORTCAKE

Steps:

• Spray 9X13 inch pan and preheat oven to 350.
• Add all cake ingredients together and beat with wire whisk until smooth.
• Bake for 30-35 minutes, until top is golden brown and cake tests done.
• Slice cake, top with berries, and add either whipped cream or ice cream, to your liking.

EASY STRAWBERRY SHORTCAKE

Steps:

• Heat oven to 425°F.
• Stir Bisquick mix, milk, sugar and butter until soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
• Bake 10 to 12 minutes or until golden brown. Split warm shortcakes; fill and top with strawberries and whipped topping. (Sweeten strawberries before making shortcakes so sugar has time to dissolve; for each quart of sliced strawberries, stir in 1/2 cup sugar.).

BISQUICK STRAWBERRY SHORTCAKES

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.

BISQUICK AMARETTO STRAWBERRY SHORT CAKE

Steps:

• 1. Preheat oven to 325 degrees F. Add all of the ingredients for recipe into a medium size bowl. Beat on low for about half minute, then increase speed to medium and beat till blended together. Add optional food color if desired and beat again.
• 2. Prep a 9 inch cake pan by greasing with butter and dusting lightly with flour or use Baker's Joy, (it has flour in the spray. Pour cake batter into prepared pan & bake in preheated oven for about 40 minutes or until toothpick inserted into center comes out clean.
• 3. Remove cake from oven allow to cool about 10 minutes then invert onto a wire rack and allow to cool completely.
• 4. Using a LONG serrated knife, split cake width wise, and place one half of cake on large platter. If cake puffs up on top during baking, cut away the puffed top portion, and use it as a third layer.
• 5. I like to use a CAKE SPATULA, WHEN I SPLIT A CAKE TO PREVENT IT FROM BREAKING INTO PIECES.
• 6. Prepare strawberry glaze by adding washed hulled and sliced strawberries into a large bowl, add glaze then stir till mixed together.
• 7. Pour 1/3 of strawberry glaze mixture on bottom portion of cake. Then top with second portion of cake, add another third of glaze if there are 3 cake portions, otherwise use the remaining glaze mixture on top. Top with cool whip if desred, or add additional cool whip to each served portion.