Only five ingredients transform into classic strawberry shortcake. Our Bisquick version delivers tender biscuits with minimal effort. This dessert satisfies summer cravings with fresh berries and whipped cream.
Why This Recipe Works
- Bisquick creates consistently tender shortcakes without measuring multiple dry ingredients
- Simple three-ingredient biscuit dough comes together in minutes with minimal cleanup
- Macerating strawberries with sugar releases natural juices for perfect berry syrup
- Baking powder in Bisquick ensures light, fluffy shortcakes every time
- Versatile recipe adapts easily to different fruits and presentation styles
Ingredients
- 2 1/3 cups Bisquick baking mix
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 3 tablespoons melted butter
- 1 quart fresh strawberries, hulled and sliced
- 1/4 cup granulated sugar for berries
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Equipment Needed
- Large mixing bowl
- Medium mixing bowl
- Baking sheet
- Parchment paper
- Stand mixer or hand mixer
- Measuring cups and spoons
- Sharp knife
- Cutting board
- Pastry brush
- Wire cooling rack
Instructions
Prepare the Strawberries
Wash and dry one quart of fresh strawberries thoroughly. Remove the green hulls using a paring knife or strawberry huller. Slice berries into uniform 1/4-inch thick pieces using a sharp knife. Place sliced strawberries in a medium mixing bowl and sprinkle with 1/4 cup granulated sugar. Gently toss the berries until evenly coated with sugar. Cover the bowl with plastic wrap and let sit at room temperature for at least 30 minutes. During this time, the sugar will draw out natural juices from the strawberries, creating a sweet syrup. Do not refrigerate during maceration as cold temperatures inhibit juice release. The berries are ready when they appear glossy and sit in a pool of reddish-pink liquid.
Mix the Shortcake Dough
Preheat your oven to 425°F and line a baking sheet with parchment paper. Measure 2 1/3 cups Bisquick baking mix into a large mixing bowl. Add 3 tablespoons granulated sugar to the dry ingredients and whisk to combine. Pour 1/2 cup milk into the center of the dry mixture. Use a fork or spatula to gently stir until a soft dough forms. The dough will be slightly sticky but should hold together. Avoid overmixing as this develops gluten and creates tough shortcakes. The mixture should come together in about 30 seconds of stirring. If the dough appears too dry, add one additional tablespoon of milk. Tip: For flakier shortcakes, keep all ingredients cold and handle the dough as little as possible.
Shape and Bake Shortcakes
Turn the dough out onto a surface lightly dusted with Bisquick. Gently pat the dough into a 1/2-inch thick circle using your hands. Do not use a rolling pin as this compresses the dough too much. Use a 3-inch round biscuit cutter to cut out shortcakes, pressing straight down without twisting. Twisting seals the edges and prevents proper rising. Gather dough scraps and gently pat out again to cut additional shortcakes. You should get 6-8 shortcakes total. Place shortcakes 2 inches apart on the prepared baking sheet. Brush the tops with 3 tablespoons melted butter using a pastry brush. Bake at 425°F for 10-12 minutes until golden brown. The shortcakes should sound hollow when tapped on bottom.
Whip the Cream
While shortcakes bake, prepare the whipped cream. Chill a large mixing bowl and beaters in the freezer for 15 minutes. Pour 2 cups heavy whipping cream into the chilled bowl. Add 1/4 cup powdered sugar and 1 teaspoon vanilla extract. Begin beating on low speed until the cream starts to thicken, then increase to medium-high speed. Continue beating until soft peaks form, about 3-4 minutes. Soft peaks should hold their shape but curl slightly when the beaters are lifted. Do not overbeat or the cream will become grainy and eventually turn to butter. Tip: For stabilized whipped cream that holds longer, add 1 tablespoon instant pudding mix during whipping.
Assemble the Shortcakes
Remove baked shortcakes from oven and transfer to a wire cooling rack using a spatula. Let cool completely, about 30 minutes, before assembling. Use a serrated knife to split each shortcake horizontally into two even layers. Place the bottom halves on individual serving plates. Spoon macerated strawberries and their juice over each shortcake bottom. The juice will soak into the warm shortcake slightly. Top with a generous dollop of whipped cream, about 1/4 cup per serving. Place the shortcake tops over the whipped cream. Add another spoonful of strawberries and a final swirl of whipped cream. Serve immediately while shortcakes are still slightly warm.
Tips and Tricks
For the best strawberry flavor, select berries that are fully red without white tops. Smell the container – ripe strawberries should have a strong, sweet aroma. If your strawberries aren’t very sweet, increase the macerating sugar to 1/3 cup. For enhanced flavor, add 1 teaspoon lemon zest to the berries while macerating. The acid brightens the berry flavor. When measuring Bisquick, spoon it into the measuring cup and level with a knife rather than scooping directly from the container. This prevents compacting and ensures accurate measurement. If you prefer drop shortcakes instead of cut ones, increase milk to 2/3 cup and drop dough in 1/4-cup portions onto the baking sheet. These will have a more rustic appearance but bake in the same time. For make-ahead preparation, you can macerate strawberries up to 4 hours in advance and refrigerate. Bring to room temperature before serving. Baked shortcakes freeze well for up to 3 months – wrap tightly in plastic wrap then foil. Reheat frozen shortcakes at 350°F for 10 minutes. For crisper shortcakes, bake on a preheated baking sheet. Place the empty sheet in the oven during preheating, then carefully transfer parchment with shortcakes to the hot sheet. This creates immediate bottom heat for better browning. If your shortcakes brown too quickly, tent with aluminum foil during the last few minutes of baking. For even baking, rotate the baking sheet halfway through the cooking time. Test doneness by inserting a toothpick – it should come out clean with no wet dough clinging to it.
Recipe Variations
- Mixed Berry Shortcake: Replace half the strawberries with equal parts raspberries, blueberries, and blackberries. The mixed berries create complex flavor and vibrant color. Reduce macerating time to 20 minutes as softer berries break down faster.
- Lemon Shortcakes: Add 2 teaspoons lemon zest to the dry ingredients and use buttermilk instead of regular milk. The acidity in buttermilk creates extra-tender shortcakes while lemon adds bright flavor.
- Individual Mini Shortcakes: Use a 2-inch biscuit cutter to create 12-14 mini shortcakes. Reduce baking time to 8-10 minutes. Perfect for parties or when serving multiple desserts.
- Vegan Version: Substitute plant-based milk and vegan butter in the shortcakes. Use coconut cream whipped with maple syrup instead of dairy whipped cream.
- Chocolate Shortcakes: Add 1/4 cup cocoa powder to the dry ingredients and increase sugar to 1/2 cup. Pair with strawberries and chocolate whipped cream.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Frozen strawberries work but require different preparation. Thaw completely in a strainer set over a bowl to capture juices. Reserve 1/4 cup of the thawed juice and mix with 2 tablespoons cornstarch. Cook in a saucepan until thickened, then combine with berries. Frozen berries become softer than fresh, so they work better as a sauce than sliced berries. The texture will be different but still delicious. Do not use frozen berries without draining and thickening the excess liquid.
How long do assembled strawberry shortcakes last?
Assembled shortcakes should be served immediately. The biscuits quickly become soggy from the berry juices and whipped cream. For best results, store components separately. Baked shortcakes keep in an airtight container at room temperature for 2 days. Macerated strawberries refrigerate for 3 days. Whipped cream lasts 1 day in the refrigerator. Assemble just before serving. If you must prepare ahead, assemble no more than 1 hour before serving and keep refrigerated.
Can I make this recipe gluten-free?
Yes, use gluten-free Bisquick which performs similarly to regular Bisquick. Measure exactly as directed since gluten-free flours behave differently. The shortcakes may be slightly more crumbly but still delicious. Another option is using 2 1/3 cups gluten-free flour blend with 1 tablespoon baking powder and 1/2 teaspoon salt. The texture will be different but acceptable. Ensure all other ingredients are certified gluten-free if needed for dietary restrictions.
Why did my shortcakes turn out dense?
Dense shortcakes usually result from overmixing the dough or using old baking powder. Bisquick contains baking powder that loses potency over time. Check the expiration date on your box. When mixing, stop as soon as the dough comes together. Overmixing develops gluten creating tough texture. Also ensure your oven temperature is accurate – use an oven thermometer. Underbaking can cause dense centers while overbaking creates dryness. Measure ingredients precisely using proper technique.
Can I use whipped topping instead of fresh whipped cream?
Whipped topping works but fresh whipped cream provides superior flavor and texture. If using frozen whipped topping, thaw in refrigerator overnight. Do not use aerosol whipped cream as it deflates quickly and lacks stability. For a middle option, make stabilized whipped cream by adding 1 tablespoon instant vanilla pudding mix to the cream before whipping. This creates longer-lasting whipped cream that holds up better if assembling ahead. The choice depends on your preference for convenience versus quality.
Summary
This Bisquick strawberry shortcake simplifies classic dessert preparation. Tender biscuits, juicy berries, and fluffy cream create perfect balance. Minimal ingredients yield maximum flavor with reliable results every time.
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
