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We are not quite into strawberry season yet, but with Easter coming up soon, Strawberry Shortcake may be on your mind. Easter means spring is upon us which is quickly followed by summer and strawberries. Because it is still winter, I had to use frozen strawberries for this creation. The fresh strawberries are few and far between and many of them don’t have quite the same flavor as fresh summer berries.
The recipe I chose comes together quickly and easily and incorporates Bisquick as a shortcut. These shortcakes are cut into squares ahead of time and baked on a cookie sheet. After baking, they are sliced open, filled, and topped with sweetened strawberries and whipped cream. This recipe is over 50 years old and a favorite from my family’s cookbook.
Ingredients You Will Need
Bisquick: Bisquick is made up of flour, baking powder, salt, and shortening. In strawberry shortcake, it serves as the foundation. The flour provides structure, the baking powder helps with leavening, and the shortening contributes to the texture, resulting in tender and slightly flaky shortcakes.
Sugar: Sugar sweetens the shortcake dough. Combining sugar with sliced strawberries, draws out their natural juices, creating a sweetened syrup that further flavors the fruit and moistens the shortcake.
Cream: Cream contributes richness and moisture. The fat content in the cream adds tenderness to the shortcakes, creating a delicate crumb. It also provides a dairy flavor that complements the sweetness of the strawberries and the richness of the whipped cream.
Butter: Butter adds a distinct flavor that complements the sweetness of the shortcake and contrasts with the freshness of the strawberries.
Strawberries: Sliced strawberries, when mixed with sugar, create a juicy and sweetened syrup that infuses the fruit with flavor. The strawberries add a refreshing and fruity component that pairs well with the richness of the shortcake and cream.
Whipped Cream: Whipped cream adds a light and airy texture, creating a contrast with the denser shortcake and juicy strawberries. The slight sweetness of the whipped cream complements the overall sweetness of the dessert, providing a creamy finishing touch.
Why You’ll Love Making Strawberry Shortcake
Ease of Preparation: Bisquick simplifies the process by providing a convenient baking mix that includes ingredients like flour, baking powder, and shortening.
Quick and Efficient: Using Bisquick allows for a quicker preparation time compared to starting from scratch. The convenience of Bisquick makes it an excellent choice for busy schedules.
Sweet and Fruity Flavor: The combination of fresh strawberries and sugar creates a sweetened syrup that infuses the fruit with a juicy and flavorful essence. This, combined with the slight butteriness of the shortcakes, offers a perfect balance of sweetness, fruitiness, and richness.
Sharing and Enjoyment: Strawberry Shortcake is a universally loved dessert, making it an excellent choice for sharing with friends and family.
Frequently Asked Questions
How do I store leftover Strawberry Shortcake? Store leftover shortcakes in an airtight container at room temperature. Keep the whipped cream and strawberries refrigerated.
What’s the purpose of macerating the strawberries? Macerating strawberries involves combining them with sugar to draw out their juices, creating a sweetened syrup that enhances the flavor and moistens the shortcake.
Can I make the shortcakes ahead of time? Yes, you can prepare the shortcakes in advance. Store them in an airtight container and assemble the Strawberry Shortcake just before serving.
How do I prevent the shortcakes from becoming too dry? Be cautious not to overmix the shortcake dough, as overmixing can lead to a tougher texture. Additionally, avoid overbaking the shortcakes; they should be just golden brown.
Substitutions and Variations
Baking Mix Substitutions: Instead of Bisquick, you can use other baking mixes or make your own by combining flour, baking powder, salt, and a bit of shortening.
Sweetener Options: Try using alternative sweeteners like honey, maple syrup, or agave syrup in place of sugar.
Chocolate Shortcakes: Add cocoa powder to the shortcake mix for a chocolatey twist. Chocolate and strawberries pair wonderfully together.
Citrus Zest: Enhance the flavor of the shortcakes by adding citrus zest, such as lemon or orange, for a refreshing touch.
Mixed Berry Shortcake: Use a mix of berries like blueberries, raspberries, and blackberries alongside or instead of strawberries for a colorful and diverse topping.
Nutty Toppings: Sprinkle chopped nuts, such as almonds or pecans, on top of the whipped cream for added crunch.
What to Serve with Strawberry Shortcake
Pairing the right drinks and accompaniments with Strawberry Shortcake can make this great dessert even better. Here are some ideas of what to serve with it.
Vanilla Ice Cream: Serve a scoop of vanilla ice cream alongside or on top of the Strawberry Shortcake for a delightful combination of warm and cold, creamy and fruity.
Coffee or Tea: Pair Strawberry Shortcake with a cup of coffee or tea to balance the sweetness and provide a warm beverage option.
Champagne or Sparkling Wine: For a celebratory touch, serve Strawberry Shortcake with a glass of champagne or sparkling wine. The effervescence pairs well with the fruity flavors.
Other Recipes You May Enjoy
I have always loved Strawberry Shortcake and I’ve made it with a few different recipes. This recipe had just the right amount of sweetness and was easy to make. My family liked it too, which is always a plus. I had to use frozen strawberries because it is February, but I can’t wait to make it with fresh ones this summer.
Easy Strawberry Shortcake Recipe
- 4 Cups Bisquick
- ¼ Cup Sugar
- 1½ Cups Cream
- 4 Tablespoons Butter softened
- 2 Tablespoons Sugar
- 4 Cups Strawberries sweetened.
- 1 Cup Sugar
- Whipped Cream
- Preheat oven to 450℉.
- In mixing bowl, stir together 4 cups Bisquick and ¼ cup sugar.
- Add 1½ cups of cream and mix the dough with a fork.
- Keep the dough soft, but if it's sticky, add a little more Bisquick. Do not overmix.
- Place on floured board and knead 10 times to shape into a ball.
- Roll out into a rectangle that is ½ inch thick.
- Spread with softened butter.
- Fold over the dough and keep it in a rectangular shape.
- Cut the dough into 6-8 squares.
- Place about ½ inch apart on a greased cookie sheet.
- Spread with softened butter and sprinkle with sugar.
- Bake at 450℉ for 10-12 minutes.
- While baking, slice 4 cups of strawberries and sweeten with 1 cup of sugar.
- To serve, split the shortcakes in half horizontally.
- While hot, spread with butter.
- Cover the lower half with whipped cream and sweetened strawberries.
- Put on the top crust and top with whipped cream and sweetened strawberries.
- Serve while hot.
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