I am pretty much always a “from scratch” person when it comes to baking, but every now and then I make an exception. Shortcake is one of them. While I have made shortcake biscuits from scratch, I really love the taste of making them from Bisquick. If it’s easier and tastes great, why not?
My daughter and I took a trip to a strawberry farm in Maine and picked these beauties. They made an absolutely delicious strawberry shortcake, that my daughter made for me this time!
Ingredients for the shortcake:
2 1/3 cups original Bisquick mix
1/2 cup milk
3 tbsp. sugar
3 tbsp. butter, melted
Combine all ingredients in a large mixing bowl until it becomes dough.
Spoon onto an ungreased cookie sheet. This recipe makes six biscuits.
Bake at 425 degrees for 10-12 minutes until brown.
To macerate the strawberries, combine 4 cups of sliced strawberries with 1/4 cup sugar and set aside. This will allow the juices of the strawberries to make a delicious syrup.
Top your shortcake with the strawberries and a little (or a lot) of whipped cream and that’s it!
I used canned whipped cream for these, but if you would like to make your own here is the recipe I use.
Whip 1 cup of heavy cream with an electric mixer until it is just about stiff. Add 1 tsp. of vanilla and 2 tbsp. of confectioners sugar and continue beating until peaks form. Don’t over-beat or it will start to get lumpy.
