I know, this post sounds like an oxymoron. But ever since I’ve discovered this way of making strawberry shortcake, I have been too lazy to make it from scratch, because it passes so well for made-from-scratch. Now, if you’re really truly lazy, you’ll probably end up making pseudo-strawberry-shortcake, which is that thing where you throw some strawberries on top of those store-bought yellow cake shells and then spray on some whipped cream and call it a day. I think that is so far removed from the original thing that I would call it an entirely different name if I could. I call this recipe a “fancy” strawberry shortcake because it looks like the real thing, and has a good texture and taste that you could definitely serve to your guests for a nice occasion. And it does require a little more work than having everything store-bought, but it is so much easier than making the shortcake from scratch. These strawberry shortcakes helped me use up the first of 2 pints of strawberries, a yummy way to eat my fruit indeed!
Anyway, I found the recipe on the back of a box of Bisquick, which I bought to make pancakes on lazy weekends. As it turns out, you can just use the biscuit mix to make the shortcakes, which turn out like big biscuits with a golden crunchy outer crust (actual shortcakes are just the sweeter variation of a biscuit). They also look lovely with their crackly round tops. Just cut them open and fill with macerated strawberries and freshly whipped cream, and you have an impressive dessert that was a total no-brainer and put together quickly just before dinner. Yeah… that’s why I have been too lazy to make these from scratch haha.
Lazy Man’s (Bisquick) Fancy Strawberry Shortcake (makes 6 shortcakes)
Recipe adapted from Bisquick
- 1 pint fresh strawberries
- 3/4 cup sugar (for macerating strawberries)
- 2 1/3 cup Bisquick mix
- 1/2 cup milk
- 3 tbsp sugar (for the shortcakes)
- 3 tbsp butter, melted
- 3/4 cup heavy whipping cream
- 1/2 tbsp powdered sugar
1. Two hours in advance of serving the shortcakes, prepare the strawberries. Wash and hull them, and cut into small chunks, reserving some whole strawberries to decorate the tops of your shortcakes. Stir in 3/4 cup sugar and allow to sit at room temperature in a large bowl for 2 hours. Place in refrigerator to chill strawberries if you have time before serving.
2. Preheat oven to 425 degrees F. In a mixing bowl, stir together the Bisquick mix, milk, 3 tbsp sugar, and melted butter, stirring until a soft dough forms.
3. Spoon dough in 6 scoops onto an ungreased baking sheet, and bake for 10-12 minutes, until tops are a golden brown. Remove from oven and cool slightly on baking sheet.
4. Meanwhile, whip the heavy whipping cream with the powdered sugar until the consistency of whipped cream, about 3 minutes.
5. To serve, split open warm shortcakes with a knife, and fill with macerated strawberries and whipped cream. They get a little crumbly when you cut them open, so I like to throw the extra crumbs on top of the whipped cream for decoration. You may save the leftover shortcakes after they have cooled off in an airtight container, and microwave them briefly to warm them up before assembling more shortcakes (my boyfriend’s suggested this and it was great). Delicious and easy!
p.s. You can totally save the juice from the macerated strawberries and use them for other things – drizzled on top of the shortcakes or other desserts, reduced on the stove with the addition of some cornstarch slurry to make a thicker strawberry sauce, or put it into the recipe for a strawberry mousse as I did :)