Name: Bisquick Strawberry Shortcake
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Ingredients: 4 cups strawberries (sliced); 1/4 cup sugar; 2 1/3 cups Original Bisquick® mix; 1/2 cup milk; 3 tablespoons sugar; 3 tablespoons butter or margarine (melted); 1/2 cup whipping cream

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This quick and easy Bisquick strawberry shortcake features flaky biscuits loaded with fresh strawberries and topped with whipped cream.

It’s the perfect summer dessert.

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It’s a classic summer treat that’s also incredibly easy to make, thanks to Bisquick Biscuits.

This is my go-to recipe when I have no time to make a dessert from scratch but want to serve something delightfully sweet, creamy and refreshing.

Bisquick Biscuits – The Secret Ingredient!

The real secret in this recipe is Bisquick baking mix. It allows you to create perfectly soft biscuits every time. It’s what I call a no-fail recipe.

Light and fluffy biscuits filled and topped with sweet, tangy strawberries and rich cream.

It’s a summertime favorite around our house. But no one needs to know your quick and easy shortcut. We’ll keep that one between us.

Besides Bisquick, you’ll also need strawberries, sugar, butter, milk, and whipping cream.

How to Make Bisquick Strawberry Shortcake

1. Prepare. Preheat the oven to 425 degrees F. Then, make the strawberry filling by mixing the strawberries and 1/4 cup of sugar.

2. Make the biscuit dough. Combine the Bisquick, milk, butter, and 3 tablespoons of sugar in a large bowl. Stir gently until a dough forms.

3. Bake the biscuits. Drop six spoonfuls of dough onto a baking sheet. Bake for 10 to 12 minutes or until the shortcakes are golden brown.

4. Make the whipped cream. While the shortcakes are baking, beat the whipping cream with an electric mixer on high.

Beat until it forms soft peaks.

5. Assemble. Slice the shortcakes in half and fill them with strawberries and whipped cream.

Serve and enjoy!

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Tips & Tricks for the Best Strawberry Shortcake

Follow these tips for the best strawberry shortcakes:

Size the cakes uniformly. Flatten the dough into a thick sheet and cut it out using a biscuit cutter. Do not twist the cutter into the dough, though. This will seal off the biscuit edges, which will stop it from rising.

Place the dough close together on the baking sheet. That way, they help each other rise.

Add a bit of lemon juice to the filling. Doing so will enhance the flavor of the strawberries.

Use other fruits. Apart from strawberries, you can also use plums, peaches, and other berries.

Let the shortcakes cool before slicing them. If you slice them while they’re still hot, they might fall apart.

Be careful when whipping the cream. If you overdo it, it will turn into butter! Just whip in right until it forms soft peaks. If you want sweeter cream, add a tablespoon of sugar and vanilla after whipping it.

Substitute canned whipped cream. Canned whipped cream saves time and energy. And yes. I’ve been guilty of such. But for busy moms, sometimes shortcuts are necessary. They can save your sanity.

Chill. Chill the bowl, mixer beaters, and whipped cream for at least 30 minutes before whipping. The longer they’re in the fridge, the more volume the whipped cream has.

Soak the strawberries. Let the strawberries macerate in sugar for at least 20 minutes before using them. This gives the fruit enough time to release its juices. Apart from sugar, you may also use vanilla and orange liquor to flavor the strawberries.

Chill the dough. Chill it for 20 minutes in the fridge before forming it into shortcakes and baking them.

Make the shortcakes more cake-like. This recipe yields biscuit-based shortcakes. If you want a more cake-like consistency, add 2 eggs and a tablespoon of sugar to the batter. Mix it with a hand mixer until the batter is smooth. Pour the batter into muffin tins, and bake for 25 minutes at 325 degrees Fahrenheit.

Use your hands to mix the batter! It’s the best technique to form buttery shortcake biscuits. But, don’t overdo it on the kneading. It’s okay to have lumps and bumps in your dough.

Use cold butter and milk in the biscuits. Cold butter will make them flakier and more buttery. Freeze or refrigerate the butter for 30 minutes prior to using it. Grate the butter with a box grater and add it to the Bisquick mix. You should also use cold milk to help keep the butter in the batter cold.

Knead the dough quickly! You’ll want the ingredients to remain cold. And don’t worry if you have a few lumps in your dough. That’s normal.

Laminate the dough. Laminating results in flaky, layered biscuits. To do so, fold the batter onto itself three or four times.

Brush the biscuit tops with heavy cream. This will help them brown a little.

Don’t discard the juice! Instead, spoon a bit of it onto the shortcake so the biscuits absorb all that sweet fruity goodness.

Make-ahead instructions. Make the individual components, but don’t assemble them. Prepare the strawberries 8 hours ahead. Make the cream and biscuits up to 1 day ahead. Place them in separate containers and assemble them right before baking.