This Bisquick Strawberry Shortcake is an easy, classic dessert that comes together fast and tastes like something you spent way more time on. This recipe is a simplified twist on our classic Strawberry Shortcake but has all the same delicious flavors. With tender biscuits, sweet strawberries, and fluffy whipped cream, it’s a go-to treat for warm days and family gatherings.
We’ve made this recipe so many times over the years, and it’s always one everyone asks for. Using Bisquick keeps it simple while still giving you that soft, homemade texture. It’s one of those desserts we keep in rotation all spring and summer long.
If you love easy strawberry desserts like this, you should also try Strawberry Shortcake Bars, Strawberry Pretzel Salad, and Strawberry Cake.
Why you’ll love it + Why it works:
- Quick and Easy Dessert. From start to finish, this easy dessert is ready to enjoy in UNDER 20 minutes!
- Perfect for Gatherings. Great for serving a group and easy to assemble for guests.
- Bisquick Shortcut. The mix creates soft, tender biscuits without extra measuring.
- Balanced Texture. Fluffy biscuits, juicy fruit, and creamy topping make every bite just right.
Bisquick Strawberry Shortcake Ingredients
- Strawberries (1 quart, sliced): Adds fresh, juicy sweetness and is the star of the dessert. Slicing helps release their juices.
- Sugar (¼ cup): Sweetens the strawberries and helps draw out their natural juices for that syrupy texture.
- Original Bisquick Mix (2⅓ cups): Creates soft, fluffy biscuits with minimal effort. This is the shortcut that makes the recipe so easy.
- Milk (2/3 cup): Brings the dough together and keeps the biscuits tender.
- Sugar (3 tablespoons): Adds a touch of sweetness to the biscuits so they pair perfectly with the berries.
- Butter (3 tablespoons, melted): Adds richness and helps create a soft, flavorful biscuit.
- Heavy Whipping Cream (½ cup): Whips up into a light, fluffy topping that finishes the shortcake perfectly.
How to Make Bisquick Strawberry Shortcake
PREP. Preheat the oven to 425°F.
Add the sliced strawberries and ¼ cup sugar to a mixing bowl. Set aside.
BATTER. In a separate bowl, stir in the Bisquick mix, milk, 3 tablespoons sugar, and butter. Mix until soft and forms a dough.
BAKE. Use an Ungreased cookie sheet and drop 6 spoonfuls of dough per biscuit. You should be able to get 6-8 separate biscuits. Bake for 10-12 minutes, or until golden brown.
WHIPPED CREAM. While the dough is baking, add the heavy cream to a small mixing bowl. Beat with an electric mixer, on high speed, until soft peaks form.
SERVE. Split the biscuits in half and fill with cream and berries. Top with cream and berries as well. Enjoy!
Kristyn’s Recipe Tips
- Let Strawberries Sit: Give them at least 10–15 minutes to get nice and juicy.
- Don’t Overmix Dough: Mix just until combined to keep the biscuits soft. This dough is not super sticky, but should hold together. If needed, we add a little bit of milk to get the right consistency.
- Use Cold Cream: Cold heavy cream whips faster and holds its shape better.
- Serve Warm: Slightly warm biscuits taste best with the cool cream and berries.
- Whipped Cream: When making the whipped cream, soft peaks will droop slightly when you lift the beaters. For more tips, see our Whipped Cream recipe.
Bisquick Strawberry Shortcake Recipe
Ingredients
- 1 quart strawberries, sliced
- ¼ cup sugar
- 2⅓ cups Original Bisquick Mix
- ⅔ cup milk
- 3 tablespoons sugar
- 3 tablespoons butter, melted
- ½ cup heavy whipping cream
Instructions
- Preheat the oven to 425°F.
- Add the sliced strawberries and ¼ cup sugar to a mixing bowl. Set aside.
- In a separate bowl, stir in the Bisquick mix, milk, 3 tablespoons sugar, and butter. Mix until soft and forms a dough.
- Use an UNgreased cookie sheet and drop 6 spoonfuls of dough per biscuit. You should be able to get 6-8 separate biscuits.
- Bake 10-12 minutes, or until golden brown.
- While the dough is baking, add the heavy cream to a small mixing bowl. Beat with an electric mixer, on high speed, until soft peaks form.
- Split the biscuits in half and fill with cream and berries. Top with cream and berries as well. Enjoy!
Notes
- Let Strawberries Sit: Give them at least 10–15 minutes to get nice and juicy.
- Don’t Overmix Dough: Mix just until combined to keep the biscuits soft. This dough is not super sticky, but should hold together. If needed, we add a little bit of milk to get the right consistency.
- Use Cold Cream: Cold heavy cream whips faster and holds its shape better.
- Serve Warm: Slightly warm biscuits taste best with the cool cream and berries.
- Whipped Cream: When making the whipped cream, soft peaks will droop slightly when you lift the beaters. For more tips, see our Whipped Cream recipe.
- Bisquick Substitute: Combine 2 ⅓ cups all-purpose flour, 2 ⅓ teaspoons baking powder, ⅔ teaspoon salt. Cut in ¾ cold unsalted butter. Use this in place of 2 ⅓ cups bisquick mix and add the other ingredient listed in the recipe. Bake as directed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Combine 2 ⅓ cups all-purpose flour, 2 ⅓ teaspoons baking powder, ⅔ teaspoon salt. Cut in ¾ cold unsalted butter. Use this in place of 2 ⅓ cups bisquick mix and add the other ingredient listed in the recipe. Bake as directed.
Biscuits can be made 1-2 days in advance and stored in an airtight container at room temperature. Slice the strawberries the day before and store them in an airtight container in the fridge. Don’t add the sweetener until 30 minutes before assembling the dessert.
Whipped cream can also be made the day before and stored in the fridge in an airtight container.
Leftover-filled shortcakes can be stored in an airtight container(s) in the fridge for 1 day.
More Like This
Strawberry Shortcake Recipes
Easy Strawberry Shortcake
20 mins
Classic Strawberry Shortcake
34 mins
Strawberry Shortcake Bars
3 hrs 30 mins
Strawberry Shortcake Trifle
10 mins
Strawberry Desserts
Strawberry Pie
50 mins
Strawberry Cupcakes
25 mins
Strawberry Sheet Cake
40 mins
Strawberry Nutella Pizza
26 mins
Collections
This recipe was originally published July 2020.
II have made this for decades. I alway bake my shortcake in either an 8×8 round or square cake pan! Easier to serve and doesn’t crumble as much as a bisquit when cut. Love this recipe and so does my family.