Best Biscuit Strawberry Shortcake (20 min)

4.92 from 25 votes

Best Biscuit Strawberry Shortcake (20 min)

Every year my husband anxiously awaits this easy strawberry shortcake that his mother made in the '50s. I make them in 20 minutes with local strawberries at their peak, fresh whipped cream and biscuits (with a shortcut - shh).

Prep Time10

Cook Time10

Total Time20

Course: Dessert

Cuisine: American

Servings (change as needed):

Author: Cheryl Avrich

Ingredients

Biscuits

2 cups Bisquick, Note 1
3 tablespoon cold butter, cut in small cubes
1/2 cup (118ml) milk

Strawberry filling

4 cups whole strawberries, washed and stems removed (about 1 lb/450g)
1/4 cup (50g) sugar (or more, to taste of if berries aren't too sweet)
squeeze of lemon (1-2 tsp)

Whipped cream

1 cup (250 ml) heavy whipping cream 35%
3 tablespoon sugar (or to taste)
1/2 teaspoon vanilla

Instructions

Preheat oven to 425F/218C.
MAKE THE SHORTCAKE BISCUITS: If you prefer a shortcut, just follow the recipe on the Bisquick box. Otherwise, in a medium or large bowl, add the Bisquick and butter. Mix the butter and bisquick with your fingers until well blended. Add enough milk until a soft dough forms. Handling the dough very lightly (don't over mix), divide into 8 portions and drop onto baking sheet lined with parchment paper. I gently pat them into discs about 1/2 inch/1.27cm thick. Bake in preheated oven for about 8-10 minutes until lightly golden on top. Cool on a wire rack to room temperature. Note 2 - for homemade biscuits.
PREPARE STRAWBERRIES: While the biscuits are baking, cut the strawberries in halves or quarters. Place sliced strawberries in a bowl, add sugar and lemon and squish with your fingers a bit to release the juices. Taste and add more sugar or lemon to desired sweetness.
MAKE WHIPPED CREAM: Using an immersion blender, food processor, stand mixer or a electric hand mixer, pour the COLD heavy cream into a bowl, Add sugar and vanilla. Beat on medium-high speed until stiff peaks form. Peaks should be fairly stiff and just very slightly droopy. Don't over beat (it will turn into butter!). Makes 2 cups.
ASSEMBLE SHORTCAKES: Cut the sweet biscuits in half horizontally (like a hamburger bun) and place bottom half on individual plates or bowls. Spoon some juicy strawberries and a bit of whipped cream on top of biscuit half. Place other half of biscuit on top. Add more whipped cream, then more strawberries. Serve immediately. Alternatively, set everything out and let people make their own.

Notes

Bisquick is a prepackaged biscuit or pancake mix you buy in the store. It includes flour, leavening (like baking powder), fat, salt and sugar.
To make your own biscuits: Here's a recipe to your own homemade biscuits from Sally's Baking Addiction.
Shortcuts
- Buy scones, biscuits, sponge cake or mini angel food cake. Split them in half, then pile on the berries and whipped cream. Dessert in ready about 8 minutes!
- You can also substitute fresh whipped cream with cool whip or the canned whipped cream, but in my opinion, there is no contest. Fresh whipped cream is sensational and only takes a couple of minutes to make.
To make ahead: Store biscuits, once cooled, in an airtight container or ziploc bag for up to 2 days. Warm the biscuits in the oven at 350F/176C for a few minutes if desired (or in the microwave for 30 seconds), assemble the shortcakes and serve. The whipped cream can be made up to 2 hours ahead and kept in the fridge.

Nutrition values are estimates for VERY generous portions. Calories and fat can be reduced a lot by using half of a biscuit and less whipped cream.