Bisquick Strawberry Shortcake

5 from 36 votes

Bisquick strawberry shortcake is an extra easy version of a classic. Just 20 minutes and a handful of ingredients for a perfect quick dessert!

Prep Time8

Cook Time10

Total Time18

Course: Appetizer

Cuisine: American

Servings:

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!

Recipe Tips.

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.

Prep ahead.

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.

Store leftover filled shortcakes in an airtight container(s) in the fridge for 1 day.