This easy strawberry Bisquick shortcake recipe is my favorite dessert to make during the spring and summer. With buttery, golden shortcake biscuits, sweet macerated strawberries, and fluffy whipped cream, this classic treat comes together in no time using basic pantry ingredients!
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Why I Love This Strawberry Bisquick Shortcake Recipe
This strawberry shortcake recipe brings back memories of warm summer nights at my grandmother’s house. She always kept Bisquick in the pantry for quick and delicious desserts, and this strawberry shortcake was one of her favorites to make. Now, I make this recipe with my wife all the time, and I know it's one that'll be passed down for generations to come.
One reason is that it's so simple to make, and you don't really need much baking experience to have the shortcake turn out perfect. Another is that this recipe truly makes the best strawberry shortcake. The shortcake biscuits are golden and perfectly crumbly, with fresh whipped cream and sugary strawberries sandwiched in the middle.
Ingredients Needed
- 1 lb. fresh strawberries
- 3 tablespoons sugar, divided
- 2 tablespoons butter, melted
- ⅓ cup milk
- 1 ⅛ cups Bisquick Original Baking Mix
- 1 cup whipped cream
How to Make Bisquick Strawberry Shortcake
Step 1: Prep the Strawberries
Rinse, hull, and slice the fresh strawberries. Place them in a bowl and sprinkle with 1 ½ tablespoons of sugar. Toss gently and set aside to allow the strawberries to release their natural juices.
Step 2: Make the Biscuit Dough
In a large mixing bowl, combine melted butter, milk, Bisquick mix, and the remaining 1 ½ tablespoons of sugar.
Stir until a sticky dough forms, being careful not to overmix.
Step 3: Bake the Shortcakes
Preheat your oven to 425°F. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, forming small mounds. Bake for 15-18 minutes or until the tops are golden brown.
Step 4: Assemble the Strawberry Shortcakes
Let the biscuits cool slightly, then slice them in half. Layer the bottom half with macerated strawberries and a generous dollop of whipped cream before topping with the other biscuit half.
Step 5: Serve and Enjoy
Enjoy the shortcakes warm, allowing the juices from the strawberries to soak into the biscuit for the perfect bite.
My Expert Tips To Make The Boxed Recipe Even Better
- Don’t Overmix the Dough: Stir just until combined to keep the biscuits light and tender.
- Use Cold Ingredients: Make sure to use cold butter and milk for the best texture.
- Let the Strawberries Sit: Allow the strawberries to sit with the sugar for at least 10 minutes to bring out their natural juices.
- Make Ahead: Bake the biscuits ahead of time and assemble just before serving for a fresh, bakery-style dessert.
- Add Extra Flavor: A splash of vanilla extract or lemon zest in the biscuit dough adds a subtle depth of flavor.
- Use Homemade Whipped Cream: Freshly whipped cream tastes so much better than store-bought and takes just minutes to make!
Strawberry Shortcake Recipe FAQS
Can I use frozen strawberries?
Yes, but thaw and drain them before adding sugar to avoid excess liquid.
How do I store leftover biscuits?
Keep them in an airtight container at room temperature for up to 2 days. Then, store the strawberries separately and reheat them before serving.
Can I make this recipe dairy-free?
Yes! Swap out the milk and butter for dairy-free alternatives, and use coconut whipped cream.
Can I add other fruits?
Absolutely! Blueberries, raspberries, or even peaches make a great addition to the strawberry mixture.
More Recipes with Bisquick Mix
Bisquick Strawberry Shortcake Recipe (With My Expert Tips!)
This easy strawberry Bisquick shortcake recipe is my favorite dessert to make during the spring and summer. With buttery, golden biscuits, sweet macerated strawberries, and fluffy whipped cream, this classic treat comes together in no time using basic pantry ingredients!
Ingredients
- 1 lb. fresh strawberries
- 3 Tablespoons sugar, Divided (1 ½ Tbs. for strawberries and 1 ½ Tbs. for dough.)
- 2 tablespoon butter, melted
- ⅓ cup milk
- 1 ⅛ cups Bisquick Original Baking Mix
- 1 cup whipped cream
Instructions
1. Rinse the strawberries thoroughly, remove the stems, and slice them. Place the sliced strawberries in a bowl.
2. Sprinkle half of the sugar over the strawberries and gently toss to coat. Cover the bowl and set it aside until you're ready to serve.
3. In a separate large mixing bowl, combine the melted butter, milk, baking mix, and the remaining sugar. Stir until the dough comes together—be careful not to overmix. The dough should have a sticky consistency.
4. Preheat your oven to 425°F.
5. Using a spoon, drop portions of dough (around 2–3 tablespoons each, slightly larger than a golf ball) onto a baking mat-lined baking sheet. Keep the mounds small to ensure they bake evenly without becoming doughy in the center.
6. Place the baking sheet in the oven and bake for 15–18 minutes, or until the tops are golden brown.
7. Remove the shortcakes from the oven and let them cool on the baking sheet for about 10 minutes. Once slightly cooled, split each shortcake in half.
8. To serve, layer the bottom half with a generous scoop of the macerated strawberries and a dollop of whipped cream, then place the top half of the shortcake over the filling. Enjoy while the biscuits are still warm.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 211Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 19mgSodium: 326mgCarbohydrates: 28gFiber: 2gSugar: 14gProtein: 3g
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