Bisquick Strawberry Shortcake

This Bisquick Strawberry Shortcake Recipe features a light, crumbly shortcake, fresh strawberries, and sweet whipped cream. Ready in 20 minutes, it’s perfect for birthdays, the Fourth of July, or everyday treats!

Easy Strawberry Shortcake Recipe Made with Bisquick

A classic dessert, you can find strawberry shortcake recipes in cookbooks that date back to 1588. This tasty treat is a time-honored tradition, and with its sweet flavor, it’s not hard to see why it’s lasted so long!

My family knows all too well that I am the biggest fan of Bisquick. It just makes recipes like Bisquick pancakes and Bisquick biscuits so much easier, and this shortcake is no exception!

With minimal prep time, it comes together in minutes and tastes just as good if not better than the original recipes. You’ll love how easy it is to make, and your family will love the sweet taste.

Why Is It Called Shortcake?

While shortcake is smaller than a traditional cake, its name actually comes from an old English term. “Short” was used to describe something made crumbly by adding fat to the recipe. In this case, butter!

Recipe Ingredients

To print: see recipe card below.

For The Strawberries

• 4 cups strawberries – Use fresh strawberries, not frozen varieties.
• 1/4 cup granulated sugar

For the Shortcake

• 6 tablespoons sugar
• 2 1/2 cups Bisquick mix – Use homemade Bisquick mix or original Bisquick baking mix from the store.
• 1/2 cup milk
• 2 tablespoons sugar
• 3 tablespoons melted butter – Unsalted butter is best!
• Whipped cream – Use homemade whipped cream or store-bought varieties.

Directions for How to Make the Best Bisquick Strawberry Shortcake Recipe

1. Prepare: Preheat the oven to 425 degrees Fahrenheit. Grease a cookie sheet with cooking spray, or line it with parchment paper.
2. Macerate the strawberries: Combine the strawberries and 1/4 cup of sugar in a large bowl. Cover, and chill in the fridge, allowing the strawberries to release their juices.
3. Prepare the shortcake dough: Add the Bisquick, milk, sugar, and butter in a bowl, and mix until a soft dough forms. Dollop six spoonfuls of dough onto the prepared cookie sheet, and sprinkle sugar on top.
4. Bake: Transfer the shortcake to the oven, and bake for eight to ten minutes or until golden brown. Transfer the shortcakes to a wire rack to cool.
5. Assemble: Split the warm shortcake biscuits in half. Top half of the biscuits with the strawberries and whipped cream, including some of the juices from the berries. Enjoy!

Serving Suggestions

You can easily serve this recipe on its own! Or, add a side of vanilla ice cream for an extra decadent treat.

How to Store

I don’t recommend storing this recipe once assembled as it will become soggy. However, you can prepare in advance and store the shortcake and berries separately!

• Store the shortcake in an airtight container at room temperature for up to two days.
• Store the strawberries in an airtight container in the fridge for up to one to two days.

Did you make this Bisquick Strawberry Shortcake recipe? Let us know how it turned out with a rating and comment!

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