Bisquick Strawberry Shortcake

This Bisquick strawberry shortcake is the easiest way to make homemade sweet shortcakes to cradle fresh, juicy strawberries and whipped cream.

Course Dessert

Cuisine American

Keyword Bisquick dessert recipes, Bisquick shortcakes, fresh strawberry cake recipes, strawberry cake recipes, strawberry shortcake recipes

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 455kcal

Author Kathleen

Line a baking sheet with parchment paper. Preheat oven to 350°F (177°C).
Fold the sliced strawberries (4 cups) and 1/4 cup sugar in a mixing bowl; set aside.
Mix together Bisquick (2 ⅓ cups), milk (2/3 cup), 1/3 cup sugar, and butter (3 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 (2-3 tablespoons), if using. Bake in preheated oven for 14-16 minutes, or until golden brown.
While the biscuits bake, make whipped cream (1/2 cup).
Assemble: Split biscuits, spoon strawberries and juice over bottom of biscuits, top with whipped cream, then top with biscuit top. Serve.

Cool Shortcakes: Cool the shortcakes before slicing them so the layer 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.