Bisquick Strawberry Shortcake

Written by
Leah Maroney
A recipe developer and food photographer, Leah Maroney is an ardent home cook and food blogger who has written over 300 recipes for The Spruce Eats.
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Leah Maroney
Updated 05/05/21
Bisquick Strawberry Shortcake

The Spruce / Leah Maroney
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 6 servings
Nutrition Facts (per serving)
429 Calories
21g Fat
56g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 6
Amount per serving
Calories 429
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 51%
Cholesterol 40mg 13%
Sodium 616mg 27%
Total Carbohydrate 56g 20%
Dietary Fiber 3g 12%
Total Sugars 28g
Protein 6g
Vitamin C 69mg 344%
Calcium 144mg 11%
Iron 2mg 10%
Potassium 309mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Strawberry shortcake is one of our favorite desserts of the summer. Pick ripe, seasonal berries for maximum juiciness and flavor, and whip up this Bisquick strawberry shortcake in no time flat (because nobody likes hanging out by the oven when it's hot out!). The shortcake is simply made with only 4 ingredients—Bisquick mix, sugar, milk, and melted butter—then popped into the oven. While these flaky, delectable biscuits are baking, fix up the strawberries and cream.

These wonderful little treats are a great way to feed a hungry crowd. Best of all, you only need 20 minutes to make them.

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Ingredients

For the Shortcakes:

  • 2 1/3 cups Bisquick mix

  • 3 tablespoons granulated sugar

  • 1/2 cup milk

  • 3 tablespoons unsalted butter, melted

For the Berries:

For the Whipped Cream:

Steps to Make It

  1. Gather your ingredients. Preheat oven to 425 F.

    Strawberry Shortcake ingredients for biscuits
    The Spruce / Leah Maroney 

  2. Whisk together the Bisquick mix and sugar in a large bowl. Stir in the milk and melted butter with a wooden spoon until the dough just comes together. Don’t over-mix the batter. 

    Whisk together the Bisquick mix and sugar, then add milk and melted butter
    The Spruce / Leah Maroney 

  3. Spoon the batter into 6 shortcakes onto a parchment-lined baking sheet. You can also put them straight onto an un-greased baking sheet. They do not typically stick to the pan due to the amount of butter.

    Sprinkle the tops with a little extra sugar if you like them sweet. This also adds a nice sparkle and crunch.

    Spoon the batter into 6 shortcakes
    The Spruce / Leah Maroney 

  4. Bake in the preheated oven for 10 to 12 minutes or until lightly browned and risen. 

For the Strawberries and Whipped Cream

  1. Gather your ingredients.

    Strawberry Shortcake strawberries
    The Spruce /  Leah Maroney

  2. Chop or slice the strawberries. 

    Slice the Strawberries
    The Spruce /  Leah Maroney

  3. Stir the strawberries with the sugar and set them aside. 

    stir strawberries with the sugar
    The Spruce /  Leah Maroney

  4. Gather the whipped cream ingredients.

    gather whipped cream ingredients
    The Spruce /  Leah Maroney

  5. Beat the cream in a large bowl until soft peaks form.

    beat cream
    The Spruce /  Leah Maroney

  6. Mix in the vanilla extract and powdered sugar.

    mix in vanilla extract and powdered sugar
    The Spruce /  Leah Maroney

  7. Allow the shortcakes to cool slightly.

    allow shorcakes to cool slightly
    The Spruce /  Leah Maroney

  8. Split the shortcakes in half and add a layer of strawberries and then whipped cream. Then top with the other half of the shortcake and serve immediately with extra berries and extra whipped cream if you wish. 

    Strawberry Shortcake recipe
    The Spruce /  Leah Maroney

Variations

  • If you want the shortcakes to look totally uniform you can quickly roll the batter into a thick sheet and cut them out with biscuit cutters.
  • Try adding lemon juice to the strawberries for a little extra zing. 
  • Try out these shortcakes with different sliced seasonal fruit like peaches and plums. You can also sub in any fresh berry like blueberries, raspberries, or blackberries.

Tips

  • Make sure to wait for the shortcakes to cool before splitting them. They are very tender, so they may crumble when they are warm. 
  • Don't over-whip the cream, as it can turn into butter very quickly after it forms soft peaks. Gently fold in the vanilla extract and powdered sugar. You can also omit the sugar if you wish.

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