Bisquick Strawberry Shortcake Recipe

5 from 36 votes

Bisquick Strawberry Shortcake Recipe

This Bisquick Strawberry Shortcake is quick, easy, and made with simple ingredients for a fresh, sweet dessert perfect for spring and summer.

Prep Time8

Cook Time10

Total Time18

Course: Appetizer

Cuisine: American

Servings:

Author: Kristyn Merkley

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

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 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.

Prep ahead of time. 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.

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