Bisquick Sponge Strawberry Shortcake
This cake is a spin on the traditional spongecake. To be honest, I care little for the store-bought sponge cakes as I can’t seem to get past the texture. This is just a modified version of an original sponge cake, incorporated into a shortcake-type recipe. I hope you enjoy it.
Ingredients
Cake
- 1 cup softened butter
- 5 large eggs
- ½ cup milk (full fat works best)
- 2 tsp vanilla
- 2 cups Bisquick
- 1 tsp baking powder
- 1½ cup sugar
- ¼ tsp salt
Topping
- 4 cups whipped cream
- 4 cups sliced strawberries
- 4 tbsp sugar
- 2 tsp vanilla
Instructions
- Preheat oven to three hundred and fifty.
- With an electric beater combine one cup of butter, five large eggs, one-half cup of milk, and two teaspoons of vanilla.
- In another bowl, whisk together the two cups of Bisquick, one teaspoon of baking powder, one and a half cups of sugar, and one-quarter teaspoon of salt.
- Add the dry ingredients to the wet and mix at high speed for approximately two minutes.
- Grease two round cake pans and pour the batter evenly into each one, smoothing the batter with a spatula.
- Bake for twenty-five minutes and let cool on a wire rack.
- Mix the four cups of whipping cream, four tablespoons of sugar, and two teaspoons of vanilla on high with an electric beater. Mix until stiff peaks form.
- Top each cake with a generous amount of cream. Place three cups of strawberries on one layer and place the other cake on top.
- Garnish with the remaining strawberries and enjoy.
Tried this recipe?Let us know how it was!
