Ingredients for Bisquick Strawberry Shortcakes
- 2 cups sliced strawberries
- 1/2 cup granulated sugar (for strawberries) + 3 tablespoons granulated sugar (for dough)
- Bisquick Baking Mix
- 3/4 cup milk
- 1/4 cup (1/2 stick) melted unsalted butter
- Cool Whip
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How to Make Bisquick Strawberry Shortcakes
- In a medium bowl, gently mix 2 cups sliced strawberries with 1/2 cup granulated sugar. Let sit for at least 15 minutes to allow the strawberries to release their juices.
- Preheat your oven to 425°F (220°C).
- In a large bowl, whisk together 2 cups Bisquick baking mix, 3/4 cup milk, 3 tablespoons granulated sugar, and 1/4 cup (1/2 stick) melted unsalted butter until a soft dough forms. Do not overmix.
- Drop rounded tablespoons of dough onto an ungreased baking sheet, leaving some space between each shortcake.
- Bake for 10-12 minutes, or until the shortcakes are golden brown and cooked through.
- Remove from oven and let cool slightly. Split the warm shortcakes horizontally.
- Fill and top each shortcake with the macerated strawberries and your favorite whipped topping (whipped cream, cool whip, etc.).
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
166g
Fat
71g
Carbs
23g
