Bisquick Strawberry Shortcake

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4 from 2 votes

Bisquick Strawberry Shortcake

Bisquick Strawberry Shortcake is a quick and easy way to get this classic dessert on the table in less than 20 minutes!

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Keyword: dessert, strawberry

Servings: servings

Calories: 408kcal

Author: Kasey Schwartz

Equipment

1 Large bowl
1 Medium bowl
1 Cookie Sheet
1 Wire Rack

Ingredients

4 cups Strawberries sliced
1/4 cup sugar
6 Tablespoons sugar
2 1/2 cups Original Bisquick Mix
1/2 cup milk
3 Tablespoons sugar
3 Tablespoons butter melted
Whipped Cream to top

Instructions

Preheat the oven to 425 degrees Fahrenheit.
Stir the strawberries and 1/4 cup granulated sugar together in a large bowl. Cover and set in the refrigerator until ready to use. This time allows the strawberries to release their delicious juices.
4 cups Strawberries, 1/4 cup sugar
In medium bowl, stir Bisquick mix, milk, 3 tbsp sugar and the butter until soft dough forms. On greased cookie sheet, drop dough by 6 spoonfuls. Top with a sprinkle of sugar.
2 1/2 cups Original Bisquick Mix, 1/2 cup milk, 3 Tablespoons sugar, 3 Tablespoons butter, 6 Tablespoons sugar
Bake 8 to 10 minutes or until golden brown. Allow to cool on a wire rack.
Split warm shortcakes; fill and top with strawberries and whipped cream.
Whipped Cream

Notes

Store the macerated strawberries in an airtight container in the fridge for 1-2 days and the shortcakes in an airtight container at room temperature for up to 2 days.

Nutrition