Dessert: Classic Strawberry Shortcakes

Recipe by Lauren Haslett We've modified Bisquick's original recipe to create super-soft, tender biscuits and loaded them with fluffy whipped cream and juicy berries.

Ingredients

2 c. Bisquick
1/4 c. heavy cream
1/4 c. milk
4 tbsp. unsalted butter, melted
2 tbsp. granulated sugar, plus more for sprinkling
1 egg, beaten, for egg wash
1 tbsp. water, for egg wash

Instructions

Preheat oven to 350 degrees F.
In a large bowl, mix Bisquick, cream, milk, butter, and 2 tablespoons sugar until a soft dough forms. Spoon dough into 3-tablespoon-sized mounds onto an ungreased baking sheet and pat into discs.
In a small bowl, beat egg and water with a fork to make egg wash. Brush over tops of biscuits, sprinkle each with additional sugar, if desired, and bakeat 350 degrees F for about 12-15 minutes, or until light golden brown on top. Set aside to cool.
Meanwhile, stir together the berries and granulated sugar in a medium bowl. Let sit 20-30 minutes, until berries become juicy.
Using an electric mixer or stand mixer with a whisk attachment, beat together cream, confectioners' sugar, and extract until stiff peaks form.
To serve, split biscuits in half, spoon whipped cream onto bottom piece, top with a couple spoonfuls of berries, and finish with top half of the biscuit.

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