Bisquick Strawberry Shortcake is both simple and oh so tasty. It’s perfect for a quick dessert on short notice.
Strawberry Shortcake Using Bisquick
When you need a fast and easy refreshing treat, this Bisquick Strawberry Shortcake is it! It requires few ingredients, tastes like a dream, and looks simply adorable. After all, we eat with our eyes first don’t we?!
Not only is this tasty, it is super quick to make as well. Bisquick is a MUST to have on hand for both sweet and savory dishes, and will save you so much time.
For this yummy dessert we took advantage of strawberry season when berries are at their pique sweetness. It is a light dessert and makes a perfect ending to your day….or a midday pick me up 😉
Prepping the Strawberries
Berries can be mixed with a sweetener like sugar or stevia or you can use them plain.
But don’t macerate (“sweat”) them for too long. The longer they are allowed to sweat the more juices will be released and you’ll end up with limp watery strawberries.
We typically like to add the sweetener and “sweat” just 30-45 minutes before we serve the dessert.
How to Make Bisquick Strawberry Shortcake
BERRIES. Add the sliced strawberries and sugar to a mixing bowl (set aside).
BISQUICK. In a separate bowl, stir in the Bisquick mix, milk, 3 tbsp sugar, and butter. Mix until it is soft and forms a dough. Drop 6 spoonfuls of dough per biscuit on an UNgreased cookie sheet (you should end up with 6-8 biscuits).
BAKE. Bake at 425° F for 10-12 minutes (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.
ASSEMBLE. Split the warm biscuits in half. Fill with cream and berries. Top with cream and berries as well. Enjoy!
Biscuit Shape: This is a great “drop” biscuit recipe. However, you’ll notice they are often different sizes and shapes. For a more smooth and uniform shape, roll the dough out and use a circle cutter to stamp out the biscuit.
You can even use a square or heart shaped cutter. If you choose to go this route, do not overwork the dough.
- We recommend kneading the dough so they don’t crumble and fall apart.
- The biscuits are crumbly in nature so be sure to wait for them to cool off before slicing them in half.
- You can use store bought or homemade whipped cream.
- Sprinkle dough with sugar before baking to give a nice sweet sparkle to the top.
- Add other fruits like sliced bananas, raspberries and blueberries.
Making Ahead + Storing
Due to the liquid from the strawberries, I don’t recommend making these too far in advance because the moisture from the berries will make the biscuits soggy. Instead, you can make the different components ahead of time and store them until you’re ready to assemble.
- Biscuits can be made 1-2 days in advance and stored in an airtight container at room temperature.
- Strawberries can be sliced the day before and stored in an airtight container in the fridge. Don’t add the sweetener until an hour or so before assembling.
- Whipped cream can also be made the day before and stored in the fridge in an airtight container.
For more Shortcake Recipes, check out:
- Cream Filled Strawberry Shortcake
- Strawberry Shortcake Poke Cake
- No Bake Strawberry Shortcake
- Strawberry Shortcake Kabobs
- Strawberry Shortcake Cupcakes
Bisquick Strawberry Shortcake Recipe
- Preheat the oven to 425° F
- Add the sliced strawberries and 1/4 c sugar to a mixing bowl. Set aside.
- In a separate bowl, stir in the Bisquick mix, milk, 3 tbsp 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 warm biscuits in half and fill with cream and berries. Top with cream and berries as well. Enjoy!