Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.

Recipe Summary

prep:
20 mins
cook:
12 mins
total:
32 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.

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  • In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.

  • Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.

  • Split warm shortcakes; fill and top with strawberries and whipped cream.

Tips

High Altitude (3500-6500 ft): Heat oven to 450 degrees F. Decrease sugar to 1 tablespoon.

Nutrition Facts

409 calories; protein 5.1g 10% DV; carbohydrates 52.7g 17% DV; fat 20.9g 32% DV; cholesterol 44.1mg 15% DV; sodium 645.6mg 26% DV. Full Nutrition

Reviews (51)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/18/2009
This was a really easy and delicious shortcake. Nothing trick but quick. just don't overbake the buiscuit dough. I baked the biscuits in muffin tins and they came out perfectly round. I baked for exactly 11 min and the insides were just slightly soft perfect & moist. The top did crumble a bit when I sliced them warm but once the berries & cream were added you couldn't tell the difference although I did try these without slicing still very good. To enhance the flavouring of the strawberries add as much as 1/4 cup of lemon juice with 1/2 cup of sugar (or splenda) to the strawberries mix well and allow to sit for as long as possible (10 min or up to a couple of hours). Really good... Read More
(25)

Most helpful critical review

Rating: 2 stars
04/08/2017
this is the recipe on the back if the Bisquick box and is honestly not very good. It tastes like cardboard and is not worth the time it saves to use the baking mix. next time we will go back to a typical homemade recipe for shortcake without the Bisquick. Read More
(1)
63 Ratings
  • 5 star values: 49
  • 4 star values: 12
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
02/18/2009
This was a really easy and delicious shortcake. Nothing trick but quick. just don't overbake the buiscuit dough. I baked the biscuits in muffin tins and they came out perfectly round. I baked for exactly 11 min and the insides were just slightly soft perfect & moist. The top did crumble a bit when I sliced them warm but once the berries & cream were added you couldn't tell the difference although I did try these without slicing still very good. To enhance the flavouring of the strawberries add as much as 1/4 cup of lemon juice with 1/2 cup of sugar (or splenda) to the strawberries mix well and allow to sit for as long as possible (10 min or up to a couple of hours). Really good... Read More
(25)
Rating: 5 stars
03/25/2009
These came out EXCELLENT and were so quick. I doubled the batch used heavy whipping cream instead of milk and added 1 tsp almond extract which made them awesome. 9 minutes in my oven made them golden. I will make these all the time now. Read More
(20)
Rating: 5 stars
05/19/2009
I wanted more of a cake consistency as opposed to biscuits so I added 2 eggs and an additional tbsp of sugar. I used a hand-held mixer to get the batter nice and smooth and poured into a jumbo sized muffin tin. I baked them at 325 for about 25 minutes. This yielded 6 perfect shortcakes that were easily sliced in half to layer fresh whipped cream and strawberries. I chilled the fresh strawberries mixed with sugar for 30 minutes before serving.makes wonderful strawberry syrup. I used the whipped cream recipe on this site and sub ed granular sugar for confectioner s sugar. I think these were the best strawberry shortcakes ever and my fiancé agreed! Read More
(17)
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Rating: 5 stars
02/13/2009
Easy and delicious. I added a little bit of vanilla extract to the batter which was nice. Read More
(14)
Rating: 4 stars
09/22/2010
Excellent! Made these for guests last night. I neeeded a quick easy to fix seasonally appropriate dessert to serve with our summer meal. This met my expectations exactly!:) As with any recipe I have a few suggestions for improvement. The next time I make these (there WILL be a next time!) I will substitute heavy whipping cream for milk (for richness) and add a bit of vanilla (to enhance the overall flavor) as others have suggested. I baked my shortcakes for 11 minutes but feel they would have been fine at the 9 minute mark. After sititng for 10 minutes these split beautifully (i.e. no crumbles!). NOTE: My grocery store only had 2 lb. containers of strawberries. This recipe instructs to add 1/2 c. sugar to a quart of strawberries. There are approximately 1.5 lbs. of strawberries in a quart (this conversion ONLY applies to strawberries; with any other ingredient you cannot convert from pounds to quarts). I added 3/4 c. sugar to mine with great results. Filled with the delicious strawberry mixture and Cool-whip this was really a great treat - and my guests couldn't have agreed more. Thanks! Read More
(8)
Rating: 5 stars
07/21/2015
I followed the suggestion of another reviewer and made it more cake-like by adding 2 eggs and some vanilla and mixing with a mixed. I cooked it in an 8x8 pan at 375 for about 25 minutes. Delicious! Read More
(8)
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Rating: 5 stars
02/18/2009
For what it is this recipe is five stars. If you only have a couple of minutes to prep then make this. I added a little bit of vanilla as someone else suggested. don't overbake or they won't be very good. enjoy! Read More
(7)
Rating: 4 stars
04/06/2009
These were very simple and easy to make. They taste great! However be aware that they are too fragile to be split and filled...this didn't bother us of course. A family favorite now! Read More
(6)
Rating: 5 stars
07/22/2016
I made this exactly as written and I can honestly say that I will never buy shortcakes from the store again. This tasted so much better than the ready made shortcakes and the effort to make these was minimal. Read More
(5)
Rating: 2 stars
04/08/2017
this is the recipe on the back if the Bisquick box and is honestly not very good. It tastes like cardboard and is not worth the time it saves to use the baking mix. next time we will go back to a typical homemade recipe for shortcake without the Bisquick. Read More
(1)