Bisquick Shortcake Recipes
Dessert Recipes

Bisquick Shortcake Recipes

Shortcake Facts

  • The basic ingredients for shortcake are flour, sugar, baking powder, salt, butter, milk, or cream, and sometimes eggs.
  • The most common fruit associated with shortcakes is strawberry.
  • The first known recipe for strawberry shortcake was discovered in a British cookbook dating back as far as 1588.
  • June 14th is national strawberry shortcake day.
  • A Shortcakes texture generally resembles that of a biscuit or a sponge cake.
Japanese Strawberry Shortcake

Japanese Strawberry Shortcake

This cake is moist and extra fluffy without being overly sweet. I usually reserve this recipe for summer when fresh strawberries are in season. Many households in Japan serve this cake at Christmas even though not all celebrate the occasion. You can choose to use a different type of fruit other than strawberries, but in Japan, the red of the strawberry is believed to repel evil spirits.
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Prep Time 30 mins
Cook Time 30 mins
Servings 4 people

Ingredients
  

Cake

  • 4 large eggs (whites and yolks separated)
  • ¾ cup granulated sugar
  • 3 tbsp milk (room temperature)
  • ½ tsp vanilla extract
  • cup Bisquick
  • 3 tbsp butter (melted)

Whipped Cream Frosting

  • 1 tsp unflavored gelatin
  • 4 tsp cold water
  • 1 cup heavy whipping cream
  • ¼ cup confectioners' sugar
  • 1 tsp vanilla extract

Simple Syrup

  • ¼ cup granulated sugar
  • ¼ cup water

Garnish

  • cup fresh strawberries

Instructions
 

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.
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Mango-Lime Shortcake

This is a great-tasting summer dessert, not to mention a feast for the eyes. I prefer to use fresh fruit when it is in season, but you can use frozen as well. These shortcakes are denser than the sponge-type cake and resemble more of a biscuit-type variety.
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Prep Time 30 mins
Cook Time 15 mins
Servings 4 people

Ingredients
  

Fruit Mix

  • 2 mangos (cut into cubes)
  • ¾ cup fresh blueberries
  • 1 cup slices fresh strawberries
  • tsp lime juice
  • 1 tbsp honey

Cream

  • ½ tsp unflavored gelatin
  • 1 tbsp water
  • 1 cup heavy cream
  • 2 tbsp confectioners' sugar
  • ½ tsp vanilla extract

Shortcake

  • cup Bisquick
  • ¼ cup white sugar
  • 1 tbsp grated lime zest
  • 1 tbsp poppy seeds
  • ½ cup vegetable shortening
  • 1 egg
  • 1 cup buttermilk

Instructions
 

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.
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Strawberry Lemon Shortcake Cupcakes

I enjoy the flavors of lemon and find this recipe is made yummier by combining the sweet taste of strawberries. This is a perfect recipe for anyone who is vegan and can also be made gluten-free by swapping out the regular Bisquick for the gluten-free mix.
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Prep Time 30 mins
Cook Time 25 mins
Servings 4 people

Ingredients
  

Cake

  • ¾ cup coconut milk
  • 1 tbsp white vinegar
  • 1 cup sugar
  • cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tsp lemon extract
  • ¼ cup lemon juice
  • ¼ cup strawberry puree
  • 1 tbsp lemon zest
  • ½ tsp baking soda
  • 2 cups Bisquick
  • ¾ cup strawberries (diced)

Frosting

  • ½ cup vegetable shortening
  • 2 tbsp butter
  • cups confectioners' sugar
  • 4 tbsp strawberry puree
  • 1 tbsp lemon extract

Instructions
 

  • 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!
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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.