hello everyone. welcome to our website, solsarin.com. today, I want to talk about “bisquick strawberry short cake”.
about bisquick
bisquick is a pre-mixed baking mix sold by general mills under its betty crocker brand, consisting of flour, shortening, salt, sugar and baking powder (a leavening agent).
history of bisquick
According to General Mills, Bisquick was invented in 1930 after one of their top sales executives met an innovative train dining car chef, on a business trip. After the sales executive complimented the chef on his deliciously fresh biscuits, the dining car chef shared that he used a pre-mixed biscuit batter he created consisting of lard, flour, baking powder and salt. The chef then stored this pre-mixed biscuit batter on ice in his kitchen, enabling him to bake fresh biscuits quickly on the train every day. As soon as the sales executive returned from that business trip, he “created” Bisquick.
The recipe was adapted, using hydrogenated oil, thus eliminating the need for refrigeration. Bisquick was officially introduced on grocers’ shelves in 1931.
Though first promoted for only baking biscuits (“90 seconds from package to oven”, the slogan read), Bisquick was soon used to prepare a wide variety of baked goods from pizza dough to pancakes to dumplings to snickerdoodle cookies.
ingredients and substitution of bisquick
The ingredients in Bisquick Original consist of bleached wheat flour (enriched with niacin, iron, thiamine mononitrate, riboflavin and folic acid), corn starch, dextrose, palm oil, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), canola oil, salt, sugar, DATEM, and distilled monoglycerides.
Bisquick Heart Smart is formulated with canola oil resulting in less saturated fat and 0g trans fat. Bisquick also comes in a gluten-free variety, which uses rice flour instead of regular flour.
One cup of Bisquick can be substituted by a mixture of one cup of flour, 1+1⁄2 teaspoons of baking powder, 1⁄2 teaspoon of salt, and 2+1⁄2 tablespoons of oil or melted butter (or by cutting in 2+1⁄2 tbsp Crisco or lard).
bisquick strawberry short cake recipe
Ingredients for bisquick strawberry short cake
1 box strawberry cake mix
2 cups bisquick or jiffy mix
1/2 c vegetable oil
1 cup buttermilk
3 eggs beaten
1 tablespoon dry strawberry jello (keep the rest of the 3 oz. box for later)
bisquick strawberry short cake
Steps of making a bisquick strawberry short cake
1- In bowl, beat together all ingredients except topping ingredients. Pour in greased 9×13 and bake in preheated 350 degree oven for the time recommended on the cake box.
NOTE: I add about 3 minutes more than the cake box recommends to the bake time when adding extra wet ingredients to a cake mix.
Meanwhile in a saucepan on medium, heat the ingredients in the topping until bubbly. When cake is cool, poke holes all over the top with a straw or the end of a wooden spoon handle. Pour strawberry mixture evenly over the cake so the topping juice seeps in the holes. Refrigerate 1 hour before serving. Add cool whip evenly on top OR just put a dollop on a piece when served.
2- Note: I have also used canned peaches and peach jello with a butter pecan cake mix. Drain the peaches before putting in saucepan. Then add the 1 cup juice instead of the water. (Add water to juice to make 1 cup liquid)
another recipe for bisquick strawberry short cake
Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick Mix ensures a perfect result every time! Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream. Read on to learn how to make strawberry shortcake the quick and yummy way.
Steps for having an amazing bisquick strawberry short cake
Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
Split warm shortcakes; fill and top with strawberries and whipped cream.
some useful tips for having a good bisquick strawberry short cake
tip 1
This particular strawberry shortcake recipe uses Bisquick for an easy, flaky shortcake shortcut that doesn’t skimp on taste. If you’re looking for an all-from-scratch recipe, try our Homemade Strawberry Shortcake.
tip 2
A “short” cake has a high ratio of butter to flour and sugar. Stir the dough just until the dry ingredients are moistened and a soft dough forms. The shortcakes shouldn’t stick to the pan, but you can use baking parchment or a silicone baking mat if you’d like.
tip 3
Mixing sugar with the fruit, whether you stick with summer-favorite strawberries or play with juicy peaches and blueberries or raspberries and plum wedges, is a process called “macerating.” Macerating is similar to marinating, but it’s done with fruit—sometimes letting the fruit sit in flavored liquors, vinegars or syrups—or by sprinkling the fruit with sugar. The sugar draws the moisture out of the fruit, creating a fruity, sweet syrup.
tip 4
The first step in making a successful whipped cream for this Bisquick Strawberry Shortcake dessert is to refrigerate the bowl (a deep metal one works best) with the cream and the mixer beaters. The colder the cream, the faster it will whip up—but make sure you stop when it becomes stiff enough to form soft peaks.
tip 5
Flavor the fruit or cream with 1/4 to 1/2 teaspoon vanilla or 1 to 2 teaspoons orange liquor. When whipping the cream, be sure to add liquid when it starts to form soft peaks, or the cream might be too loose.
Nutrition
410 Calories, 20g Total Fat, 5g Protein, 53g Total Carbohydrate, 23g Sugars
More About This Recipe
This classic and simple recipe perfectly captures the sweet taste of a carefree summer day. It’s loaded with fresh strawberries, topped with whipped cream and piled upon a flaky, buttery shortcake. Once you notice the first fresh strawberries of the season at your grocer or farmer’s market, you’ll know that winter is over and it’s finally time to make this memorable dessert. If you’ve never made shortcakes before, don’t worry. You can learn how by reviewing Betty’s guide on How to Make Strawberry Shortcake, a collection of helpful tips, baking instructions and plenty of photos for everything you’ll need for making classic strawberry shortcakes. Once you’ve tried this Bisquick shortcake recipe, you can find traditional favorites, intriguing variations and fresh new takes on the classic dessert in this collection of Betty’s Best Biscuit and Shortcake recipes.
bisquick strawberry short cake squares
Try a no-fuss way to make a classic strawberry dessert that serves a crowd of 15.
bisquick strawberry short cake
Ingredients needed for bisquick strawberry short cake squares
Cake
3 cups Original Bisquick mix
1 cup granulated sugar
1/4 cup butter or margarine, softened
1 cup milk
2 teaspoons vanilla
2 eggs
Topping of bisquick strawberry short cake squares
1 cup whipping cream
1 package (8 oz) cream cheese, softened
1/3 cup powdered sugar
1 teaspoon vanilla
6 cups sliced fresh strawberries (about 2 lb)
Steps of having a delicious bisquick strawberry short cake squares dessert
1 – Heat oven to 350°F. Grease bottom and sides of 13×9-inch pan with shortening; lightly flour (or spray pan with baking spray with flour). In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, scraping bowl occasionally. Pour into pan.
2 – Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
3 – In chilled small bowl, beat whipping cream on high speed until soft peaks form; set aside. In medium bowl, beat cream cheese, powdered sugar and vanilla on medium speed until well blended. Fold in whipped cream.
4 – Frost top of cooled cake with whipped cream mixture. If desired, frosted cake can be refrigerated up to 6 hours. To serve, cut cake into squares; place on individual dessert plates. Top with strawberries.
tips for bisquick strawberry short cake squares
Make it with peaches, kiwifruit, raspberries or your favorite fruit combo.
Nutrition
340 Calories, 18g Total Fat, 5g Protein, 38g Total Carbohydrate, 21g Sugars
big-batch bisquick strawberry short cake
Layered berries and whipped cream with melt-in-your-mouth shortcakes? Here’s a recipe to use for serving a huge crowd.
bisquick strawberry short cake
Ingredients of big-batch bisquick strawberry short cake
30 cups (7 1/2 quarts) sliced fresh strawberries
3 3/4 cups sugar
1 box (5 lb) Original Bisquick mix (18 2/3 cups)
5 cups milk
1 2/3 cups sugar
1 1/2 cups butter or margarine, melted
7 1/2 containers (8 oz each) frozen whipped topping, thawed
Steps for doing big-batch bisquick strawberry short cake
1 – In 8-quart bowl, mix strawberries with 3 3/4 cups sugar; set aside.
2 – Heat oven to 425°F. In 6- to 6 1/2-quart bowl, stir Bisquick mix, milk, 1 2/3 cups sugar and the butter until soft dough forms. Spread evenly in 4 ungreased 13×9-inch pans.
3 – Bake 15 to 20 minutes or until golden brown and toothpick inserted in center comes out clean. Cool slightly. Serve with strawberries and whipped topping.
useful tips for big-batch bisquick strawberry short cake
tip 1
Use your favorite combo of berries instead of all strawberries.
tip 2
For the same thickness every time, roll or pat dough between two 1/2-inch-thick wooden dowels.
tip 3
Drop Shortcakes: After stirring, drop dough by spoonfuls onto ungreased cookie sheets. Bake 10 to 12 minutes or until golden brown.
Nutrition
380 Calories, 15g Total Fat, 5g Protein, 57g Total Carbohydrate, 28g Sugars
