Bisquick Shortcake Recipe 9x13 Pan Food

GLAZED BISQUICK STRAWBERRY SHORTCAKE

Glazed Bisquick Strawberry Shortcake image

This is my own adaptation of Bisquick's shortcake made a teensy more healthy with their Heart Smart mix. I'm sure it would work fine with regular Bisquick as well. You could also use regular milk, but I think the buttermilk makes a lighter and more tender cake.

Provided by Julie in SoCal

Categories Dessert

Time 50m

Yield 1 9x13 cake, 8-10 serving(s)

Number Of Ingredients 9

Ingredients

3 cups Bisquick baking mix
1 cup sugar
3 tablespoons cooking oil
1 cup low-fat buttermilk (or any other milk)
2 teaspoons vanilla (I used 1 tsp. almond extract)
2 eggs
3 pints strawberries, washed and sliced (or more)
1/4 cup sugar
2 tablespoons Amaretto (opt. for extra flavor on the berries)

Steps:

Spray 9X13 inch pan and preheat oven to 350.
Add all cake ingredients together and beat with wire whisk until smooth.
Bake for 30-35 minutes, until top is golden brown and cake tests done.
Slice cake, top with berries, and add either whipped cream or ice cream, to your liking.

Nutrition Facts : Calories 447.4, Fat 14.3, SaturatedFat 3.1, Cholesterol 48.7, Sodium 537.4, Carbohydrate 73.6, Fiber 3.7, Sugar 45, Protein 7.3

CLASSIC STRAWBERRY SHORTCAKES

Classic Strawberry Shortcakes image

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

Provided by Bisquick

Categories Trusted Brands: Recipes and Tips Bisquick®

Time 32m

Yield 6

Number Of Ingredients 7

Ingredients

strawberries, sliced
¼ cup sugar
2 ⅓ cups Original Bisquick® mix
½ cup milk
3 tablespoons sugar
3 tablespoons butter or margarine, melted
½ cup whipping cream

Steps:

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

Nutrition Facts : Calories 409.1 calories, Carbohydrate 52.7 g, Cholesterol 44.1 mg, Fat 20.9 g, Fiber 2.9 g, Protein 5.1 g, SaturatedFat 10.4 g, Sodium 645.6 mg, Sugar 21.4 g

BISQUICK STRAWBERRY SHORTCAKE

Bisquick Strawberry Shortcake image

Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 35m

Yield 6

Number Of Ingredients 7

Ingredients

1 quart (4 cups) strawberries, sliced
1/4 cup sugar
2 1/3 cups Original Bisquick™ mix
1/2 cup milk
3 tablespoons sugar
3 tablespoons butter, melted
1/2 cup heavy whipping cream

Steps:

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

Nutrition Facts : Calories 410, Carbohydrate 53 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 630 mg, Sugar 23 g, TransFat 3 g

STRAWBERRY SHORTCAKE SQUARES

Strawberry Shortcake Squares image

Try a no-fuss way to make a classic strawberry dessert that serves a crowd of 15.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 15

Number Of Ingredients 11

Ingredients

3 cups Original Bisquick™ mix
1 cup granulated sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons vanilla
2 eggs
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 cups sliced fresh strawberries (about 2 lb)

Steps:

Heat oven to 350°F. Grease bottom and sides of 13x9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.

Nutrition Facts : Calories 340, Carbohydrate 38 g, Cholesterol 75 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 21 g, TransFat 1 1/2 g