This Bisquick strawberry shortcake is the easiest way to make homemade sweet shortcakes. They’ll cradle fresh, juicy strawberries and whipped cream. The shortcakes are tender, buttery, and flaky with just the right amount of sweetness.
This recipe has been a standby in our house for decades because they’re so easy to make and they come out perfectly every time! My Grandma used to use this exact recipe on repeat.
Skip the bland package cakes from the supermarket and pull out your yellow box of Bisquick to put this dessert together in no time! Is there any better dessert on a warm spring or summer evening? Not in my book!
Check out all my delicious Bisquick recipes. Try Impossible coconut pie, Bisquick peach cobbler, and Bisquick chocolate chip cookies next!
Let’s make some Bisquick strawberry shortcake!!
What Is A Shortcake?
A shortcake is a sweeter version of a classic biscuit.
Bisquick Strawberry Shortcake Ingredients
- Strawberries: Fresh, ripe strawberries are a must!
- Sugar: Granulated sugar.
- Bisquick: I use the original Bisquick baking mix.
- Milk: I use whole milk.
- Butter: Melted and cooled.
- Coarse Sugar: This is also called sugar sprinkles or sparkling sugar.
- Whipped Cream:Â Use homemade or grab a can of Reddi Whip.
TipsÂ
- Cool Shortcakes: Cool the shortcakes before slicing them so that the layers doesn’t compress.
- Serrated Knife: Use a sawing motion with a serrated knife to cut the shortcakes.
- Prepare Strawberries: After folding strawberries with sugar, allow them to sit for 20-30 minutes. As they sit, they will release their juices creating a sweet syrup. Don’t allow them to sit for too long or they will be limp and mushy. 45 Minutes is generally the maximum amount of time I let them sit.
- Other Fruit: This recipe is also delicious with the strawberries swapped out with peaches, blackberries, raspberries, or mixed berries.
How To Measure Bisquick Properly
This is such a simple thing but makes an incredible difference in all Bisquick baked goods. If not measured properly, your baked goods will come out dry.
It’s essentially the same technique I use when I measure out flour for baking and is referred to as the, “Spoon and sweep” method.
- Fluff the Bisquick in the box. (I stick a whisk into the box and give it a mix).
- Spoon the Bisquick into a measuring cup rather than dipping it into the mix and scooping the cup until it’s full. I do this over a piece of parchment paper so that any excess Bisquick that doesn’t make it into the dry measuring cup can easily be returned to the flour container.
- Sweep the excess Bisquick off the top with a small straight-edge spatula.
Storing + Freezing + Make-AheadÂ
- How Long Do The Shortcakes Last? These will last a day or two ahead of time. Store them in an airtight container or a resealable 1-gallon plastic bag.
- How Long Does Homemade Whipped Cream Last? When made with heavy cream, homemade whipped cream will generally last up to 2 days stored in the fridge.
- Can You Freeze This? You can freeze the shortcakes but none of the other components. The shortcakes are quick and easy to make so I generally don’t bother with freezing them. They’re at their best in flavor and texture fresh, anyway.
- Make-Ahead Tips: If you want to make these ahead of serving time, I suggest making the shortcakes and whipped cream, storing them separately, then make prepare the strawberries 20-45 minutes before serving.
- Food Safety: If you’d like more info on food safety check out this link.
How to Make Bisquick Strawberry Shortcake
- Mix the dough.
- Form 6 biscuits and drop the dough onto the prepared baking sheet. Bake.
- Assemble: Split the biscuits, spoon strawberries, top with whipped cream, then top with biscuit top.
***See the full instructions below.
More Strawberry Dessert Recipes
- Strawberry Cake
- Berry Chantilly Cake
- Strawberry Pie
- Strawberry Scones
- Strawberry Cheesecake Cookies
- Strawberry Tart
- Strawberry Cobbler
- Strawberry Dump Cake
- Strawberry Cookies
Bisquick Strawberry Shortcake
This Bisquick strawberry shortcake is the easiest way to make homemade sweet shortcakes to cradle fresh, juicy strawberries and whipped cream.
Servings: 6 servings
Ingredients
- 4 cups fresh strawberries, sliced
- 1/4 cup sugar
- 2 1/3 cups Bisquick
- 2/3 cup milk
- 1/3 cup sugar
- 3 tablespoons butter, melted
- 2-3 tablespoons coarse sugar, optional
- 1/2 cup heavy whipping cream or Reddi whip
Instructions
- Line a baking sheet with parchment paper. Preheat oven to 350°F (177°C).
- Fold the sliced strawberries (4Â cups) and 1/4 cup sugar in a mixing bowl; set aside.
- Mix together Bisquick (2 â…“Â cups), milk (2/3Â cup), 1/3 cup sugar, and butter (3Â tablespoons) until it comes together in a soft dough.
- Form 6 biscuits by dropping dough onto the prepared baking sheet. Sprinkle tops with coarse sugar (2-3Â tablespoons), if using. Bake in preheated oven for 14-16 minutes, or until golden brown.
- While the biscuits bake, make whipped cream (1/2Â cup).
- Assemble: Split biscuits, spoon strawberries and juice over bottom of biscuits, top with whipped cream, then top with biscuit top. Serve.
Fans Also Made:
Notes
- Cool Shortcakes: Cool the shortcakes before slicing them so the layer doesn’t compress.
- Serrated Knife:Â Use a sawing motion with a serrated knife to cut the shortcakes.
- Prepare Strawberries: After folding strawberries with sugar, allow them to sit for 20-30 minutes. As they sit, they will release their juices creating a sweet syrup. Don’t allow them to sit for too long or they will be limp and mushy. 45 minutes is generally the maximum amount of time I let them sit.
- Other Fruit:Â This recipe is also delicious with the strawberries swapped out with peaches, blackberries, raspberries, or mixed berries.
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OMG, this is so easy to make! Been wanting to make strawberry shortcake but I was hesitant whenever I see the ingredients and instructions.
I’m so happy you gave this one a try 🙂 It’s so easy to make right? Thanks for the positive feedback!!