Whenever I pass by strawberries at the market, I have a serious urge to make strawberry shortcakes, but I never end up going through with it because I always thought it was a big process to make them. WRONG. The recipe took less than 20 minutes, and then I got to eat a sugary biscuit topped with fresh strawberries and whipped cream.
This Heart Healthy Bisquick recipe is a spin-off of Bisquick's classic back-of-the-box one for strawberry shortcake, but with the added benefit of being healthier (and less fattening!) than the original. I'm talking fat-free milk, fat-free whipped cream, and absolutely NO butter. That's pure heaven right there. Now I just have to stop myself from making them every night.
Heart Smart Strawberry Shortcakes adapted from Bisquick
- 1 pint strawberry, sliced
- 1/4 cup sugar
- 1 cup Bisquick Heart Smart mix
- 2 tablespoons sugar
- 1/3 cup skim (I used fat-free) milk
- Fat-free whipped cream
- Mix strawberries and 1/4 cup sugar in a bowl. Set aside.
- Heat oven to 425°F.
- Mix Bisquick, 2 tablespoons sugar, and milk until a soft dough forms.
- Drop by 4 spoonfuls onto ungreased cookie sheet. (I do 2 spoonfuls instead of 4 so that I can have bigger shortcakes!)
- Bake 10 to 12 minutes or until golden brown. Split warm shortcakes in half (horizontally); fill and top with strawberries and whipped topping.
Image via Casey Rackham