Bisquick™ Strawberry Shortcake

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This recipe for Bisquick strawberry shortcake is a great way to save time by using something you have in your pantry already!

Shortcake is actually NOT a cake, you are supposed to use sweet crumbly scones or biscuits for it, so try this recipe using my Homemade Bisquick!

Bisquick™ Strawberry Shortcake

Bisquick™ Strawberry Shortcake

Lots of people find the use of Bisquick to be cheating, somehow. Bisquick isn’t just the convenient pancake batter that saves your late mornings; it can also be used to make all kinds of delicious, easy-to-make baked recipes with just a few simple extra ingredients.While it certainly does feel a bit like taking the easy route, that is sometimes preferable to having to carefully measure out precise quantities when it comes all pre-prepared for you in a handy box.

Plus, Bisquick isn’t just a cheap solution – it is a carefully controlled, scientifically engineered product designed to be the very best that it can be.

There’s nothing wrong with using Bisquick in this recipe, and thousands like it, so don’t let anyone tell you otherwise.

Bisquick™ Strawberry Shortcake Ingredients

Bisquick™ Strawberry Shortcake Ingredients

Don’t forget to carefully examine the recipe card at the very bottom for all of the ingredients needed.

• Fresh strawberries

• Granulated sugar

Shortcake Ingredients

• Original Bisquick mix

• Milk

• Sugar

• Butter

Whipped Cream Topping

• Heavy Whipping Cream

• Granulated Sugar

• Vanilla Extract

How To Make Bisquick™ Strawberry Shortcake

• Toss the strawberries with the sugar in a large bowl

• Add all of the shortcake ingredients into a separate medium bowl, mixing together until they come together into a soft dough

• Divide the batter into 6 shortcakes, and then drop the 6 shortcake batters onto a cookie sheet, keeping them evenly spaced

• Bake the shortcakes for 10 minutes at 425 Fahrenheit until baked through and golden brown on top

• Using a mixer, beat the whipping cream, sugar and vanilla together at high speed until soft peaks form

• Cut the cooked shortcakes in half, and then place the strawberries and whipped cream onto the bottom half, topping with the top half of the shortcake

• Top the shortcake with a slice of strawberry and some extra whipped cream

fresh strawberries on top of shortcakes

What Exactly Is Bisquick?

Not every country has Bisquick, so you might be wondering what this strangely named packet of floury bits actually is.

Commonly referred to as cheater’s pancake mix, Bisquick is a basic multi-purpose baking mix consisting of flour, shortening, salt, sugar, and baking powder.

This mix, made stable by using shortening instead of other fats, is incredibly handy for when you want to make a general-purpose baked recipe. Pancakes, shortbreads, Southern biscuits; all are easily made using Bisquick, and sometimes even tastes better than homemade equivalents as well.

close up of Bisquick strawberry shortcake on a white plate

How Do You Know When Whipped Cream has Soft Peaks?

One of the most complicated and easy to mess up parts of making a sweet recipe like this can be when you try and make the soft whipped cream topping.

True, soft whipped cream is a careful balance of whipping time, sugar concentration and volume, and is surprisingly easy to mess up.

Plus, recipes often include only vague sounding “still peaks” or “soft peaks” with little explanation about what these terms actually mean.

The best way to reach the soft peaks in this recipe is to look out for the moment when the whipped cream is starting to form noticeable patterns as the whisk turns the cream. You don’t want to go so far that the cream starts to set its shape; instead, try and stop the moment you see the cream beginning to hold onto its shape for a brief second as the whisk pulls through it.

If you turn the mixer off and lift the whisk out, the cream should follow the whisk briefly before forming a small little hill on a triangular shape. The peak should immediately flop over and down.

It will look like you’ve not whipped it near enough, but this is actually the perfect texture for dolloping on strawberry shortcakes. It’ll be sweet, airy and light, while still able to cover the shortcake and will flow over the sides instead of holding it’s shape on top.

Looking for more delicious Biscuit recipes? Try these out:

Bisquick® Biscuits

(Christmas) Ginger Scones

Crisp, Buttery Blueberry Scones

Enjoy!

Love,

Karlynn

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This easy and delicious classic Bisquick™ Strawberry Shortcake is a great way to enjoy fresh strawberries and whipped cream in a light dessert that takes barely any time to make!

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Bisquick™ Strawberry Shortcake

This easy and delicious classic Bisquick™ Strawberry Shortcake is a great way to enjoy fresh strawberries and whipped cream in a light dessert that takes barely any time to make!
5 from 4 votes
Prep Time
15 minutes
Cook Time
10 minutes
Course
Dessert
Cuisine
American
Servings
6 cakes
Calories
390
Author
Karlynn Johnston

Ingredients
  

  • 4 cups fresh strawberries washed hulled and sliced
  • 1/4 cup granulated sugar

Shortcake Ingredients

  • 2 1/3 cups Original Bisquick™ mix
  • 1/2 cup milk
  • 3 tablespoons sugar
  • 3 tablespoons butter melted

Whipped Cream Topping

  • 1/2 cup heavy whipping cream
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions
 

  • Preheat your oven to 425°F. Get out a cookie sheet and set it aside.
  • Toss the strawberries with the ¼ cup of white sugar in a large bowl, then set aside.
  • Add the shortcake ingredients into a medium bowl, then mix together until they come together in a soft dough and are incorporated together completely.
  • Make 6 shortcakes out of the batter. Drop the batter by spoonfuls onto the cookie sheet, making sure that there is space between the 6 piles of batter.
  • Bake the shortcakes for 10 to 12 minutes, until baked through and golden brown on top. Remove from the oven and leave on the cookie sheet.
  • Using a mixer, beat the whipping cream, sugar, and vanilla extract together, beating continuously on high speed until soft peaks form.
  • Remove the shortcakes from the cookie sheet.
  • Cut the shortcakes in half horizontally, making a top and bottom half.
  • Place some strawberries and whipped cream on each of the bottom pieces, then place a shortcake “top” on top of them. Place a slice of strawberry on top of the shortcake top, with some whipped cream and garnish with a sprig of mint for color if desired!
  • These are best eaten while the shortcakes are warm. Bisquick products tend to dry out somewhat after baking.

Recipe Notes

  • You can sub in blueberries, raspberries or any other seasonal berry, they are delicious as well! 

Nutrition Information

Calories: 390kcal, Carbohydrates: 46g, Protein: 5g, Fat: 21g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 45mg, Sodium: 662mg, Potassium: 120mg, Fiber: 1g, Sugar: 22g, Vitamin A: 501IU, Vitamin C: 1mg, Calcium: 121mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

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