Bisquick Strawberry Shortcake
This Bisquick strawberry shortcake uses an easy shortcut to create tender, sweet shortcakes stuffed with fresh strawberries and whipped cream.
Servings 6 Shortcakes
Calories 346kcal
Equipment
- medium bowl
- large bowl
- large baking sheet
Ingredients
For the strawberries
- 1 pound fresh strawberries sliced
- ¼ cup granulated sugar
For the shortcake
- 2 ⅓ cups bisquick
- ⅔ cup milk
- 3 tablespoons sugar
- 3 tablespoons melted butter
- Whipped cream cool whip, or a homemade whipped cream
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Add the sliced strawberries and 1/4 cup sugar to a bowl, and stir. Place this in the refrigerator while you make the biscuits.
- In a large mixing bowl, fold together the bisquick, milk, sugar, and melted butter, until combined.
- Drop this mixture onto a baking sheet, making 6 mounds.
- Bake for 14-16 minutes, until golden brown.
- Remove from the oven and let cool.
- For serving, split one of the biscuits in half.
- To the bottom half, add some of the whipped cream and strawberries with their syrup from the bowl.
- Top with the top half, and add more cream and strawberries.
- Enjoy!
Nutrition
Serving: 1Serving | Calories: 346kcal | Carbohydrates: 51g | Protein: 5g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 19mg | Sodium: 652mg | Potassium: 234mg | Fiber: 2g | Sugar: 25g | Vitamin A: 230IU | Vitamin C: 45mg | Calcium: 131mg | Iron: 2mg