Easy Bisquik Strawberry Shortbread Recipe

Easy Bisquik Strawberry Shortbread Recipe


Bisquick strawberry shortbread is simple and delicious. It is very suitable for quick desserts in a short time.

Use this sweet to save Bisquick! This recipe is a simplified version of the classic strawberry shortcake, but with the same deliciousness. This is a great summer dessert!

Strawberry Shortcake using Bisquick

When you need a quick and easy refreshing drink, this Bisquick Strawberry Shortcake is it! It requires few ingredients, tastes like a dream, and looks cute. After all, we eat with our eyes first, don’t we? !

This is not only delicious, but also super fast to make. Bisquick is a must-have for desserts and savoury dishes, which can save you a lot of time.

For this delicious dessert, we took advantage of the strawberry season, when the berries are in their pungent sweetness. This is a light dessert, a perfect end to your day…or pick me up at noon😉

Prepare strawberries

Berries can be mixed with sweeteners such as sugar or stevia, or used directly.

But don’t soak (“sweat”) for too long. The longer you let them sweat, the more juice will be released, and you will end up with soft, water-like strawberries.

We usually like to add sweeteners and “sweat” 30-45 minutes before serving desserts.

How to make Bisquick strawberry shortcake

berry. Add the sliced ​​strawberries and sugar to the mixing bowl (set aside).

Bisquik. In a separate bowl, add the Bisquick mixture, milk, 3 tablespoons of sugar and butter. Mix until it softens and forms a dough. Place 6 scoops of dough for each cookie on the unoiled cookie sheet (you should get 6-8 cookies).

bake. Bake at 425° F for 10-12 minutes (until golden brown).

Whipped cream. While the dough is baking, add the heavy cream to a small bowl. Stir with an electric mixer (high speed) until soft peaks form.

gather.secondCut the hot biscuit in half. Filled with cream and berries. There are cream and berries on top. enjoy!

Cookie shape: This is a great “drip” cookie recipe. However, you will notice that they usually have different sizes and shapes. In order to obtain a smoother and uniform shape, roll out the dough and use a circular cutter to press out the biscuits.

You can even use square or heart-shaped knives. If you choose to go this way, don’t overwork the dough.

Recipe tips:

  • we recommend Knead the dough So they will not collapse and fall apart.
  • Cookies are fragile in nature, so be sure to Wait for them to cool Turn them off before cutting them in half.
  • You can use store-bought or homemade whipped cream.
  • Sprinkle sugar on the dough Give the top a nice sweet glitter before baking.
  • Add other fruits Such as banana chips, raspberries and blueberries.

Advance + store

Due to the liquid of the strawberry, I don’t recommend too long in advance, because the moisture in the berry will make the biscuits soak. Instead, you can make different components in advance and store them until you are ready to assemble them.

  • Biscuits can be made 1-2 days in advance and stored in an airtight container at room temperature.
  • Strawberries can be sliced ​​the day before and stored in an airtight container in the refrigerator. Do not add sweeteners about an hour before assembly.
  • Whipped cream can also be made the day before and stored in an airtight container in the refrigerator.

For more shortbread recipes, please check:

Course appetizers

American cuisine

Preparation time 8 minutes

Cooking time 10 minutes

Total time 18 minutes

6 servings

Calories 360 kcal

Author Little Luna

  • 1 quart sliced ​​strawberries
  • 1/4 c sugar
  • 2 1/3 c original Bisquick mix
  • 1/3 c milk
  • 3 tablespoons sugar
  • 4 tablespoons melted butter
  • 1/2 c heavy cream
  • Preheat the oven to 425° F

  • Add strawberry slices and ¼ c sugar to a mixing bowl. Set aside.

  • In a separate bowl, add the Bisquick mixture, milk, 3 tablespoons of sugar and butter. Mix until soft and form a dough.

  • Use unoiled biscuit chips and put 6 scoops of dough for each biscuit. You should be able to get 6-8 individual cookies.

  • Bake for 10-12 minutes, or until golden brown.

  • While the dough is baking, add the heavy cream to a small bowl. Stir at high speed with an electric mixer until soft peaks form.

  • Divide the hot biscuit in half and add the cream and berries. There are cream and berries on top. enjoy!

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