Bisquick Shortcake Recipes

Cake

• Preheat the oven to 350°F. Grease an eight-inch circular cake pan and lightly dust with Bisquick.
• Using an electric mixer, combine three-quarters of a cup of sugar with four egg whites, and beat until stiff and glossy.
• Add four egg yolks to the egg white mixture, beating until the yolks are incorporated.
• Add three tablespoons of milk, one teaspoon of vanilla extract, and one and one-half cups of Bisquick to the eggs and gently mix them into the batter with a spatula. Fold in the melted butter until it is well combined.
• Pour the batter into the prepared pan, and bake for thirty minutes or until done. (Insert a toothpick into the middle of the cake and if it comes out clean, then you know the cake is done). Let the cake cool completely on a wire rack.

Whipped Cream Frosting

• Add four teaspoons of cold water to a small saucepan. Sprinkle one teaspoon of unflavored gelatin over the water and let stand for 5 minutes, without stirring.
• Place the saucepan over low heat, stirring until the gelatin dissolves. Remove the saucepan from the heat and cool to room temperature.
• In a mixing bowl, using an electric mixer, combine one cup of heavy whipping cream, one-quarter cup of confectioners’ sugar, and one teaspoon of vanilla extract. Beat until slightly thickened and gradually pour the gelatin into the whipped cream mixture. Whip the mixture until stiff.

Simple syrup

• Combine one-quarter cup each of granulated sugar and water in a saucepan over medium-high heat. Bring the water to a boil and stir until the sugar has dissolved. Remove from the heat and allow to cool.

Assembly

• Reserve ten strawberries for decorating the cake. Slice the remainders into thin slices.
• Slice the sponge cake into 2 layers.
• Place one layer on a serving plate and lightly brush the surface with the simple syrup.
• Spread a thin layer of whipped cream over the cake layer and arrange the strawberry slices on top. Top with another layer of whipped cream. Place the second layer over the first layer and brush the cut-side with the simple syrup. Spread the remaining whipped cream on top and sides of the cake. Garnish with the reserved strawberries.

Fruit Mix

• In a large bowl combine cubed mango, three-quarters of a cup of blueberries, and one cup of strawberries. Drizzle with one and one-half teaspoons of lime juice and one tablespoon of honey. Mix well. Cover and set aside in the refrigerator.

Shortcake

• Preheat the oven to 350°F and grease a circular cake pan.
• Combine two and one-half cups of Bisquick, one-quarter cup of white sugar, one tablespoon of grated lime zest, and one tablespoon of poppy seeds, in a large bowl. With a knife or pastry blender, cut in one-half cup of vegetable shortening until the mixture resembles coarse crumbs.
• In a small bowl, beat one egg and one cup of buttermilk until well combined and stir into the Bisquick mixture.
• Turn out onto a lightly Bisquick floured surface, kneading at least three times, or until dough comes together. Roll out the dough to a two-inch thickness and cut it into circles with a round cookie cutter. Place on prepared baking sheet. Bake shortcakes in the preheated oven for approximately fifteen minutes or until golden brown. Allow to cool and split each cake in half horizontally.

Cream

• Sprinkle one-half teaspoon of gelatin over one tablespoon of water in a large heatproofbowl. Let soak for 5 minutes. Place the bowl over a pan of simmering water,stirring often until dissolved. Place the bowl in the refrigerator for about 10 minutes to cool.
• In a separate bowl, using an electric mixer, beat one cup of heavy cream until thick. Add two tablespoons of confectioners' sugar and one-half teaspoon of vanilla extract. Mix in the cooled gelatin and beat until soft peaks form. Cover and refrigerate.

Assembly

• Arrange the fruit on the bottom half of each cake. Spoon some of the cream evenly over the fruit. Top each with the remaining biscuit halves.

• Preheat the oven to 350°F, and line a muffin pan with muffin liners.
• In a small bowl, combine three-quarters of a cup of coconut milk and one teaspoon of vinegar. Let stand until curdled.
• In the bowl of a stand mixer combine one cup of sugar, one-third cup of vegetable oil, one teaspoon of vanilla extract, one teaspoon of lemon extract, one-quarter cup of lemon juice, one-quarter cup of strawberry puree, and one tablespoon of lemon zest. Mix until well incorporated. Add the coconut and vinegar mixture and continue mixing until all ingredients are well blended. 
• Scrape down the sides of the bowl using a spatula.
• Add one-half teaspoon of baking soda, and two cups of Bisquick. Mix for an additional two minutes.
• Fold in three-quarter cups of diced strawberries.
• Fill the muffin liners with the batter, leaving room to rise and bake for twenty-five minutes or until a toothpick inserted into the middle of a shortcake comes out clean.
• Allow then muffins to cool before frosting.

Frosting

• Combine one-half cup of vegetable shortening, two tablespoons of butter, and three and one-half cups of confectioners’ sugar in a large bowl. Mix until stiff.
• Beat in four tablespoons of strawberry puree and one teaspoon of lemon extract until creamy.
• Frost the cooled shortcakes and enjoy!