Desserts | Recipes
ByJamie Sanders
9 Comments
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Are you looking for easy Strawberry Shortcake Recipes? Then this Strawberry Shortcake recipe is the one you want!
It’s a simple shortcake made with Bisquick, plus 3 more ingredients. And of course… fresh strawberries!
Table of Contents
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- Ingredients + Tips
- Instructions
- Recipe Tips
- More Fresh Strawberry Recipes
- FAQ’s
- Recipe Card
Easy Strawberry Shortcake Recipe with Fresh Strawberries
Oh, my goodness…
We have a lot of strawberries leftover from our strawberry pickingtrip yesterday, so I decided to whip up a quick and easy strawberry shortcake fordessert.
I have to say, there’s just about nothing better than fresh strawberries, sliced up, that have been soaking in sugar for a few hours. Wouldn’t you agree?
Add to those strawberries, this super-fast, easy shortcake recipe and a bit of whipped cream and you’ll be in total strawberry dessert heaven with this easy strawberry shortcake, I promise!
My family was begging for seconds.
Luckily 12 minutes in the oven is all you need for these yummy little shortcakes.
Ingredients in Strawberry Shortcake + Tips
(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)
- Strawberries | Fresh works best in this recipe, however in a pinch, you can sub thawed frozen strawberries in syrup. (they will taste great, just not look as pretty.)
- Sugar | Granulated Sugar works best. Adjust the amount of sugar to your taste- super sweet strawberries won’t need too much sugar. You can also use a sugar substitute, just keep in mind, sugar substitute will not draw out the liquid from the strawberries like real sugar does, so you won’t have as much strawberry “juice” to pour over your shortcake.
- Bisquick | I always have Bisquick on hand. If you don’t, you can whisk 2 cup all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt together in a bowl, then and 2 tablespoons butter, and cut into flour mixture with a pastry cutter. (This will yield 2 cups of DIY Bisquick.)
- Milk | Fat content does not really matter, just use what you have on hand.
- Butter | Use salted. (If you don’t have salted, unsalted is ok, just ad a pinch of salt to your mix.)
- Optional: Cool whip or other whipped cream for topping. To make your own whipped topping, beat 1 cup heavy cream, 2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla together for about 2 minutes.
How to make Quick and Easy Strawberry Shortcakes
- In a medium bowl, toss strawberries and 1/2 cup sugar until coated. Put in refrigerator and let stand at least 1 hour.
- Heat oven to 425°F.
- In a medium bowl, stir Bisquick mix, 2 tablespoons sugar, milk, and butter until soft dough forms. Don’t overmix.
- On an ungreased cookie sheet, drop dough by 6 spoonfuls. (The shortcake will split better if you don’t flatten out the dough.)
- Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
- Using a knife, split warm shortcakes. Fill and top with strawberries and whipped cream.
Recipe Tips
- The longer you let your strawberries sit in the sugar, the softer the strawberries will become and the more sugary strawberry syrup you will have. The strawberry syrup is amazing poured over the strawberry shortcakes.
- Use a light-colored baking pan for best results. If your pan is dark, your shortcakes could burn on the bottom, you could reduce the oven temp to 400 F to counteract a dark baking sheet.
- Take care to not over mix your dough as overmixing could lead to a tough shortcake.
- When assembling your shortcakes, I like to add a couple of spoonfuls of the strawberry syrup over the shortcake, then add strawberries and the whipped cream.
More fresh strawberry recipes you might also like:
- Easy Strawberry Jam (no pectin recipe)
- Frozen Strawberry Yogurt
- DIY Strawberry Ice Cream in a Bag (You have to try this with the kids!)
- Baked Mini Strawberry Pies
- Easy Strawberry Trifle
FAQ’s
Can I Make Strawberry Shortcake Ahead Of Time?
You can make the shortcakes the day before. Bake, cool, and store in an airtight container until ready to use. Reheat the biscuits in the microwave and serve warm.
For the strawberries and whipped cream, I recommend making no more than half a day ahead. Then assemble the shortcakes just before serving.
How Do You Store Leftover Strawberry Shortcake?
When it comes to putting together your shortcakes and storing leftovers. I recommend only assembling the number of shortcakes required.
Individually, the strawberries, shortcakes, and whipped cream will last 2 to 3 days in the fridge, but the assembled shortcakes will only last a few hours once put together. The strawberries will make the shortcakes soggy and the whipped cream deflate and become runny.
How Many Calories In Strawberry Shortcake?
In this recipe, before the whipped cream and using a sugar replacement on the strawberries, the calories are 198. Using real sugar, calories are 284.
Let us know what you think
Quick and Easy Strawberry Shortcake Recipe
5 Stars4 Stars3 Stars2 Stars1 Star5 from 1 review
- Author: Jamie Sanders
- Prep Time: 1 hour
- Cook Time: 12 min
- Total Time: 1 hour 15 minutes
- Yield: 6 shortcakes 1x
Description
This quick and easy strawberry shortcake recipe is the perfect way to use up all your strawberries!
Ingredients
Scale
Strawberries:
- 4 cups sliced strawberries
- ½ cup sugar (adjust the amount of sugar to your taste- super sweet strawberries won’t need too much sugar. You can also use sugar substitute.)
Shortcake:
- 1 ¾ cups Bisquick
- 2 tablespoons sugar
- ½ cup milk
- 2 tablespoons butter or margarine, melted
- Cool whip or other whipped cream for topping
Instructions
- In a medium bowl, toss strawberries and 1/2 cup sugar until coated. Put in refrigerator and let stand 1 hour.
- Heat oven to 425°F.
- In a medium bowl, stir Bisquick mix, 2 tablespoons sugar, the milk and butter until soft dough forms.
- On ungreased cookie sheet, drop dough by 6 spoonfuls. (The shortcake will split better if youdon’tflatten out the dough.)
- Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
- Using a knife, split warm shortcakes. Fill and top with strawberries and whipped cream.
Nutrition
- Serving Size: 1 shortcake and 1/6 of the strawberries
- Calories: 284
- Sugar: 28
- Fat: 7
- Carbohydrates: 55
- Fiber: 3
- Protein: 4
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