quick bisquick strawberry shortcake;

This quick bisquick strawberry shortcake uses pancake mix so you can whip up the perfect shortbread biscuit to serve with fresh strawberries and cream! Sometimes in summer I get overzealous with how many strawberries I buy. This quick and easy bisquick strawberry shortcake recipe is a lifesaver—and also a perfect dessert to share with guests on warm summer nights.

First things first, I have to say the key to any strawberry shortcake recipe is the strawberries. You need ripe red strawberries. You can tell good strawberries by the smell. Well you can tell a lot of good fruit by its smell. The luscious sweetness of strawberries is so delicious and summery.

Then comes the cream. I always always prefer fresh whipped cream for this bisquick strawberry shortcake to the canned stuff or the frozen stuff. If you’re going for speed and minimal prep time, you want that ready made kind.

Cool whip, or reddi whip can definitely save you in a pinch. But if you have some more time, then there’s nothing like the flavor of fresh whipped cream. Plus, when you whip your own you can control the sugar. And I like my whipped cream a little less sweet than the canned stuff if I have the option.

Whipped cream is so simple to make. And it’s just heavenly with this bisquick strawberry shortcake. Heavy cream, a tablespoon of sugar, and an electric mixer. That’s the formula for success. Some people swear by putting a bowl or the mixer beaters in the freezer. I honestly don’t care and don’t bother. I’m sure it probably helps, but I’m impatient and rarely think ahead. And rarely have space in my freezer for a full bowl anyway.

So just add cold cream to a bowl, and start whipping. It doesn’t much matter when you add the sugar. I’ll generally add it at the beginning so once the cream starts stiffening I can do a little taste test and adjust the sugar if I’m feeling extra sweet that day. I like 1 Tbsp, but if you like sweeter go for 2 Tbsp and see how you like that. You want to avoid overbeating the cream though.

And that brings us to the shortcake. This shortcake is so easy! By starting with a pancake mix base, you’ve just saved yourself 3-4 ingredients. Which makes this a perfect back pocket recipe when you need to cook for company.

You can also make all of these ahead of time for guests. Just store the pieces separately and assemble before serving. Or better yet just lay out the pieces and let people help themselves! Call it a shortcake bar and call it a day and enjoy your own party! Everyone loves building their own meals and really, the kids can’t get in too much trouble with this one.

secrets to success;

• Watch these shortcakes close when they’re in the oven. They’re quick! But they can also be quick to get a little too toasty and burn, so make sure you stay sharp.
• Fresh cream makes all the difference! But to make it even quicker and easier, swap out the ingredients and steps for a quick readi-whip or coolwhip.
• Make sure to let the shortcakes cool before you load them up with whipped cream and strawberries. You don’t want the cream to melt when the shortcake is warm.

Check out these other recipes:

• Love strawberries? Check out this recipe for strawberry apple hand pies.
• This brown sugar cinnamon ice cream also makes for a great addition to these bisquick strawberry shortcakes if you have some extra time to prep!
• If you need a little chocolate with your strawberries, try this quick and easy chocolate tart.