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Bisquick to the rescue in this favorite sweet treat!
This recipe is a simplified twist on our classic Strawberry Shortcake but has all the same delicious flavors. Because we LOVE strawberries, it’s a go-to summertime dessert!
When we 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, but it is also super quick to make – it’s ready in UNDER 20 minutes! 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 the strawberry season (our favorite) 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 😉
Why we think you’ll love it:
- A super quick treat. From start to finish this easy dessert is ready to enjoy in UNDER 20 minutes!
- A favorite shortcut. We love to use Bisquick mix to make both sweet and savory recipes just a little easier.
- Fresh berries. We LOVE strawberries and especially love to highlight them in our desserts during strawberry season!
Bisquick Strawberry Shortcake Ingredients and Substitutions
- 1-quart fresh strawberries sliced – We only use fresh strawberries; when frozen strawberries thaw they are too soggy. You can add blueberries or raspberries for a fun twist.
- ¼ cup granulated sugar – or another sweetener like stevia
- 2⅓ cups Original Bisquick Mix
- ⅓ cup milk
- 3 tablespoons sugar
- 4 tablespoons butter, melted
- ½ cup heavy whipping cream, cold – For a sweeter cream add 1 tablespoon sugar when you whip it up or use store-bought Cool Whip.
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 large 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 them with cream and berries. Top with cream and berries as well. Enjoy!
Kristyn’s Recipe Tips
- This dough is not super sticky but should hold together. If needed, we add a little bit of milk to get the right consistency.
- We only let the strawberries macerate (“sweat”) for about 30-45 minutes, any longer and they release too much juice.
- 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
Ingredients
- 1 quart strawberries, sliced
- ¼ cup sugar
- 2⅓ cups Original Bisquick Mix
- ⅓ cup milk
- 3 tablespoons sugar
- 4 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
- This dough is not super sticky but should hold together. If needed, add a little bit of milk to get the right consistency.
- We only let the strawberries macerate (“sweat”) for about 30-45 minutes, any longer and they release too much juice.
- When making the whipped cream, soft peaks will droop slightly when you lift the beaters. For more tips see our Whipped Cream recipe.
- Store baked biscuits for 1-2 days in an airtight container at room temperature. Store sliced strawberries in an airtight container in the fridge. Don’t add the sugar 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.
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.
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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.
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/
That’s the way my mom made this 8X8 Square pan. The Bisquick recipes on the boxes have changed so much
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.