The Original Bisquick Strawberry Shortcakes Food

BISQUICK STRAWBERRY SHORTCAKE

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.

THE ORIGINAL BISQUICK® STRAWBERRY SHORTCAKES

Steps:

• In medium bowl, stir together strawberries and 1/2 cup sugar; set aside for about 1 hour.
• Heat oven to 425°F
• In another medium bowl, stir Bisquick® mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms.
• Drop the dough by rounded tablespoonfuls into 6 mounds onto ungreased cookie sheet; dust with sugar.
• Bake 10 to 12 minutes or until golden brown.
• Meanwhile, in a chilled small bowl whip the cream, adding a drop or two of vanilla and a teaspoon of sugar. Beat with an electric mixer on high speed until soft peaks form.
• Serve one of two ways:.
• 1. Split warm shortcakes; fill and top with strawberries and whipped cream, or
• 2. Break up one biscuit per person into big pieces into a dessert bowl. Ladle strawberries over the biscuit; add a dolop of whipped cream.
• COOK'S TIP: Alternatives to strawberries could include raspberries, blueberries & peaches, and my favorite, apricots & honey (Soak dried apricots in warm water for 1 hour; chop fine. Gently toss apricots with honey and let stand awhile to blend flavors. Serve over shortcakes.).

THE BEST CLASSIC STRAWBERRY SHORTCAKE

Steps:

• For the shortcakes: Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Whisk the heavy cream, sour cream and vanilla in a small bowl; refrigerate until ready to use. Pulse the flour, granulated sugar, baking powder and salt in a food processor until combined. Add the butter; pulse until the mixture looks like fine meal. Pour in the chilled heavy cream mixture and pulse until just combined.
• Lightly flour a work surface and dump the dough onto it. Pat out the dough 1/2-inch thick. Cut out as many biscuits as you can with a 2 1/2-inch biscuit cutter. Then pat the remaining dough out to 1/2-inch thick again. Cut more biscuits; you should get 12.
• Put 6 of the biscuits on the prepared baking sheet. Brush the tops generously with cream, then top each cream-brushed biscuit with one of the remaining biscuit rounds. (This makes it easier to split once they are baked.) Brush the top of each biscuit stack with more heavy cream and sprinkle 1 teaspoon granulated sugar on each biscuit.
• Bake the biscuits until golden and puffed, about 30 minutes. Let cool for 5 minutes, then transfer to a wire rack and cool completely.
• Meanwhile, for the topping: Toss the strawberries and 2 tablespoons of the brown sugar in a medium bowl.
• Just before serving, beat the heavy cream, sour cream, the remaining 2 tablespoons brown sugar and vanilla in a large bowl with a mixer on medium-high speed until soft peaks form, about 2 minutes.
• Split the shortcakes in half. Spoon half the cream on the bottom of the biscuits, top evenly with the strawberries and top with the remaining cream. Put each biscuit top on and serve.

CLASSIC STRAWBERRY SHORTCAKE

Steps:

• Preheat the oven to 375 degrees F. Line a baking sheet with parchment.
• Whisk together the flour, 2 tablespoons of the sugar, the baking powder and 1/2 teaspoon salt in a medium bowl. Add the butter and work it into the flour, using your fingers or a pastry cutter, until the butter pieces are the size of small peas.
• Whisk together 1/3 cup of the cream with the egg and 1/3 cup water in a small bowl. Add to the dry mixture and stir with a wooden spoon until a stiff batter forms. Drop 6 mounds onto the prepared baking sheet, leaving about 2 inches between each biscuit. Brush with a bit of cream and sprinkle with sugar. Bake until golden brown, about 25 minutes. Cool on the baking sheet.
• While the biscuits bake and cool, combine the honey with 1/3 cup water and a pinch of salt in a small saucepot. Gently simmer, stirring, over medium heat until the honey is dissolved and the mixture is slightly thickened, about 5 minutes. Cool, and then toss in a medium bowl with the strawberries and mint. If time allows, set aside for at least 30 minutes to allow the strawberries to release their juices.
• To assemble, whip the remaining 1 cup cream with the remaining 1 tablespoon sugar to soft peaks in a medium bowl. Split each biscuit and place the bottom half on a plate. Top evenly with the berries and accumulated juices and then the whipped cream. Place the top of the biscuit on the shortcake and garnish with fresh mint.

BISQUICK SHORTCAKE

Steps:

• Preheat oven to 425 degrees F.
• Combine all ingredients with melted butter.
• Bake 10-12 minutes.
• Serve. (To make it a strawberry shortcake, serve with whipped cream and fresh strawberries).

BISQUICK STRAWBERRY SHORTCAKES

Steps:

• Mix strawberries and `/2 cup sugar, set aside.
• Heat oven to 425 degrees.
• Stir bisquick mix, milk, 3 tapblespoons sugar and butter until soft dough forms.
• Drop by spoonfuls onto ungreased cookie sheet.
• Bake 10 - 12 minutes or until golden brown. Split warm shortcakes, fill and top with strawberries and whipped topping.

ORIGINAL STRAWBERRY SHORTCAKE RECIPE

Steps:

• For the shortcake:.
• Preheat the oven to 375 degrees.
• Combine the flour, sugar, baking powder, and salt in a medium bowl.
• Cut the butter into the dry ingredients with a pastry blender.
• Whisk the egg into the cream. Make a well in the center of the dry ingredients and pour the cream mixture into the well. Mix with a fork until the ingredients just stick together.
• (Three Ways to Make Shortcakes. 1-Make them as drop biscuits. The dough must be moist enough to drop from a spoon and pat into a flat disc. Add more milk as needed to get the desired consistency. 2-Make them as cut-out biscuits. The dough must be slightly firm to cut into shapes on the counter. Sprinkle a little flour on the counter or add flour to the dough if needed. Don't add so much flour that the dough is firm like sugar cookie dough. Pat the soft dough out on the counter and cut into three-inch discs. If the dough is wet and the shape is a little ragged, it's perfect. 3-Make one large shortcake. Spread the dough into an eight-inch cake pan or nine-inch pie pan. Bake for 15 to 20 minutes until golden on top and a toothpick inserted in the center comes out clean.).
• Brush the tops with the melted butter or cream. Sprinkle the tops with sugar. Bake for about fifteen minutes or until golden brown. Remove to a wire rack. Serve while still fresh and warm.
• Note: For the best results, always serve shortcake fresh. The dough can sit in the refrigerator for up to two hours while waiting to bake.
• For the strawberries: Wash and slice the strawberries. Sprinkle the strawberries with sugar and toss to coat.
• For the whipped cream: Combine the whipped cream, two tablespoons sugar, and the vanilla in a chilled bowl. Whip on medium speed until soft peaks form. Sweeten with the additional sugar if desired.
• To serve: Split the warm biscuits open. Fill with berries and whipped cream. Top with additional whipped cream and berries.

BISQUICK SHORTCAKES

Steps:

• Heat oven to 425.
• Grease cookie sheet or 8" pan.
• Mix ingredients until soft dough forms.
• Drop by spoonfuls to form 6 biscuits or put into 8" pan.
• Bake at 425 for 10 - 12 minutes.
• Cool slightly, split biscuits and fill with sweetened fruit and top with real whipped cream.

STRAWBERRY SHORTCAKES

Steps:

• Mix strawberries and 1/4 c sugar. Set aside.
• Heat oven to 425°F.
• Mix Bisquick, 2 T sugar and milk until soft dough forms.
• Divide dough into fourths. Drop each fourth onto an ungreased cookie sheet.
• Bake 10-12 minutes until golden brown.
• Split warm shortcakes. Fill and top with strawberries and whipped topping.

STRAWBERRY SHORTCAKE

Steps:

• FOR SAUCE: Remove stems and any blemishes from strawberries.
• Wash& mash strawberries with a potato masher.
• Add evaporated milk and mash again to mix.
• Add sugar to taste.
• Refrigerate.
• FOR SHORTCAKE: Combine Bisquick,sugar,melted butter or margarine& milk.
• Put batter into an 8x8 ungreased glass baking dish and bake at 425 degrees for 18 minutes or until golden brown.
• Ladle cooled sauce over a piece of warm shortcake and enjoy!