The Original Bisquick Strawberry Shortcakes Recipes

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BISQUICK STRAWBERRY SHORTCAKE



Bisquick Strawberry Shortcake image

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

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup heavy whipping cream

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

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES



The Original Bisquick® Strawberry Shortcakes image

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

4 cups strawberries, stems removed and sliced
2/3 cup white sugar
2 1/3 cups original Bisquick baking mix
1/2 cup milk
3 tablespoons butter or 3 tablespoons margarine, melted
1/2 cup whipping cream
vanilla
1 teaspoon white sugar

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.).

ORIGINAL STRAWBERRY SHORTCAKE RECIPE



Original Strawberry Shortcake Recipe image

This recipe was found at The Prepared Pantry (http://www.preparedpantry.com/AllAboutShortcake.htm). There are great recipes there, so you should visit. But, I found this when looking for a quick and easy recipe for strawberry shortcake one day when I was out of Bisquick. However, I really just used the recipe as a guideline, and I am posting the recipe for Simple Shortcake for what I did make.

Provided by Eris4752

Categories     Dessert

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

2 cups all-purpose flour (or more)
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup cold butter, cut into chunks
1 large egg
3/4 cup cream (or more)
1 tablespoon melted butter or 1 tablespoon cream, for brushing
2 tablespoons turbinado sugar
2 pints ripe strawberries
1/4 cup sugar
1 cup heavy cream
1 teaspoon vanilla
2 -4 tablespoons sugar

Steps:

  • For the shortcake:.
  • Preheat the oven to 375 degrees.
  • Combine the flour, sugar, baking powder, and salt in a medium bowl.
  • Cut the butter into the dry ingredients with a pastry blender.
  • Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together.
  • (Three Ways to Make Shortcakes. 1-Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency. 2-Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don't add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three-inch discs. If the dough is wet and the shape is a little ragged, it's perfect. 3-Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.).
  • Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
  • Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
  • For the strawberries: Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
  • For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
  • To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.

Nutrition Facts : Calories 617.3, Fat 37.6, SaturatedFat 22.9, Cholesterol 154.9, Sodium 403.6, Carbohydrate 64.5, Fiber 3.5, Sugar 26.7, Protein 7.7

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