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Bisquick Strawberry Shortcake is both simple and oh so tasty. It’s perfect for a quick dessert on short notice.
Bisquick to the rescue in this sweet treat! This recipe is a simplified twist on a classic Strawberry Shortcake, but has all the same delicious flavors. It’s a great summertime dessert!
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.
Recipe Tips:
- 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
Ingredients
Instructions
- 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!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is just like the Betty Crocker recipe for shortcakes. My mother made them all the time when I was a kid, and at 92 she still makes them this way now.
I have always made my shortcakes this way! This recipe is so amazing!
I am looking for a Bisquick recipe to make for a friend. He seems to remember his mother making the mix in an 8 or 9 inch pan and cut it like cake. This is new to me, since I have always made cut out biscuits. Any help on this would be appreciated
We have a recipe for a Bisquick Coffee Cake. It is baked in a pie dish but maybe this recipe can help in some way! https://lilluna.com/bisquick-coffee-cake/
Nowhere…and I integrate: NOWHERE does the recipe tell me how much Bisquick to use!!!!
Hi! In the ingredient list, it shows the amount of Bisquick. 🙂 It’s 2 1/3 c Original Bisquick Mix. Hope that’s helpful!
Great way to use up my bisquick since i don’t make pancakes with it. This was such a yummy version of shortcake.
I love strawberry shortcake! Making it with the biscuits is classic.
What an easy summer dessert, i served this at a family birthday party and it was a huge hit. I love how easy it is, even nonbakers like me can make a beautiful and easy dessert.
The besT dessert! My family is already asking for me to make it again!!!!
We always have Bisquick in our pantry and I never thought to use it for shortcake. They turned out so good!
Love this idea!! The bisquick makes it crumbly, but it’s still so soft.