Summertime means homemade Strawberry Shortcake! Everyone will love the light and fluffy biscuits, sweet and juicy strawberries, and creamy whipped cream on top. Every bite is a mouthful of goodness!
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Ingredients
Bisquick™ Shortcakes
2 ⅓cupsOriginal Bisquick™ Pancake & Baking Mix
3 tablespoonssugar
½cupmilk
2tablespoonsmilk
3tablespoonsbutterchilled
Macerated Strawberries
32ouncesstrawberries rinsed, stems removed and quartered
1cuporange juice
¾cupgranulated sugar
3tablespoonCointreau or Grand Marnier
3-Ingredient Whipped Cream
1 ½cupsheavy cream well chilled
1tablespoongranulated sugar or powdered sugar
¾teaspoonpure vanilla extract optional
fresh mint leavesfor garnish, if desired
Instructions
Macerated Strawberries
In a medium bowl, mix together the orange juice, sugar and orange liqueur.
Add the strawberries and gently toss to coat completely.
Cover and refrigerate at least 2 hours before serving.
Bisquick™ Shortcakes
Preheat oven to 425°F, and prepare a baking sheet by lining it with a piece of parchment.
In a large bowl, whisk together the Bisquick™, and sugar. Using a grater, grate the chilled butter into the bowl. Add all of the milk.
Using your hands, combine all ingredients until well mixed. Evenly divide the dough into 6 biscuits using a medium cookie scoop (about two tablespoons). placing them onto the prepared baking sheet.
Bake for about 12 minutes or until lightly golden. Allow to cool completely before slicing in half horizontally to use in shortcake.
3-Ingredient Whipped Cream
Place a large mixing bowl and the whisk attachment or beaters (if using a hand held mixer) into the freezer for at least 20 minutes to chill. The reason being, the colder equipment combined with the cold cream will result in more volume. If you're tight on time, you can omit this step. just make sure your heavy cream is really cold.
Pour the cream into the mixing bowl and beat at medium-high speed before adding the sugar and vanilla extract. Beat until medium stiff peaks form. You'll know when you raise the whisk or beaters and the peaks droop slightly. Medium peaks are perfect for most desserts. You can beat until stiff peaks are formed, but be careful not to over mix!
Serve immediately or store in the refrigerator in an airtight container for up to 24 hours. When using leftovers, mix again for 10-20 seconds to incorporate any liquid at the bottom of the bowl.
Assembly
Slice one of the biscuits in half horizontally, and place the bottom on a rimmed serving plate or bowl.
Spread a bit of whipped cream on the bottom biscuit. Add about a 1/4 cup of the macerated strawberries.
Place the top of the shortcake on then cover with more whipped cream and strawberries and garnish with some fresh mint, if desired.
Notes
I'll often store the strawberries in a large resealable bag and put that into a bowl when refrigerating. That way I'm able to mix them up while they sit and also crush a few at the same time.
For the shortcakes, I've had the best results using just under 2/3 cup, but over 1/2 cup milk in my recipe, hence the separation between the milk amounts.