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Blackberry Shortcake

  • Prep 30 min
  • Total 30 min
  • Servings 6
  • Pinterest
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  • Print
    102
  • Save
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It only takes 30 minutes to make our classic shortcake, made with Bisquick and fresh blackberries. MORE + LESS -

Brooke McLay Brooke McLay
June 10, 2011

Ingredients

2 1/3
cups Original Bisquick™ mix
2/3
cup milk
3
tablespoons sugar
Grated peel of 1 lemon
3
tablespoons butter or margarine, melted
2
tablespoons sugar (or decorating sugar)
1
pint (12 oz) fresh blackberries
1
cup sugar
1/2
cup water
Whipped cream for garnish

Steps

Hide Images
  • 1
    Heat oven to 425°F.
  • 2
    In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar, lemon peel, and the butter until soft dough forms.
  • 3
    On ungreased cookie sheet, drop dough by spoonfuls to make 6 shortcakes. Sprinkle sugar over tops using 2 tablespoons sugar.
  • 4
    Bake 10 to 12 minutes or until golden brown.
  • 5
    Meanwhile, in 1 quart saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.
  • 6
    Split warm shortcakes; fill with blackberries and syrup. Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries.

Expert Tips

Make it your way! Use your favorite berries.

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
While known for making great pancakes, Bisquick can also be used for many quick and delicious desserts that look like they took hours to prepare. Watch this video for Blackberry Shortcake and then let us know if you like this recipe and would make it.

Blogger Brooke McLay knows how precious time can be, especially when you have a family. Creator of her blog, cheekykitchen.com, she makes fast and easy recipes that look — and taste — like they took hours to prepare. That's exactly why the Bisquick team thought she'd be the perfect person to show you how to make this deliciously simple Blackberry Shortcake.

In medium bowl, stir Bisquick mix, milk, sugar, lemon peel, and the butter until soft dough forms.

On an ungreased cookie sheet, drop dough by spoonfuls and sprinkle sugar over tops. Bake 10 to 12 minutes or until golden brown.

Meanwhile, in a saucepan, combine sugar and water. Cook over medium heat until sugar is dissolved, stirring occasionally. Remove from heat, stir in blackberries.

Split warm shortcakes; fill with blackberries and syrup.  Cover with top halves of shortcakes; dollop with whipped cream and additional blackberries — and you're done! A beautiful dessert that really hits the sweet spot.

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