Ever wonder how to make strawberry shortcake with bisquick? Here is a delicious recipe that doesn’t take a lot of time to prepare. It’s an easy treat for your family and friends! This yummy Original Bisquick Strawberry Shortcake dessert is super easy to make with no processed sugar or corn syrup.
When making Classic Strawberry Shortcakes, you will want to start off with a nice biscuit crust. Berries are nice and sweet so you don’t have to use a lot. What are the health benefits of strawberries? What is their nutritional value? Get the inside scoop on what these tiny fruits can do for you.
How To Make Strawberry Shortcake With Bisquick
- Prep20 Min
- Total35 Min
Hundreds of home cooks have made these strawberry shortcake biscuits a top-rated recipe, and for good reason. Using Original Bisquick™ mix ensures a perfect result every time. Light, fluffy Bisquick shortcakes are a perfect complement to sweetened berries and freshly whipped cream.
- 1quart (4 cups) strawberries, sliced
- 1/4cup sugar
- 2 1/3cups Original Bisquick™ mix
- 1/2cup milk
- 3tablespoons sugar
- 3tablespoons butter, melted
- 1/2cup heavy whipping cream
- 1Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- 2In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- 3Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- 4Split warm shortcakes; fill and top with strawberries and whipped cream.
Tips from the Betty Crocker Kitchens
- tip 1This recipe uses Bisquick™ for an easy, flaky shortcake shortcut that doesn’t skimp on taste. If you’re looking for an all-scratch recipe for a shortcake try our Strawberry Shortcake.
- tip 2A “short” cake is one that has a high ratio of butter to flour and sugar. Stir the dough just until the dry ingredients are moistened and a soft dough forms. The shortcakes shouldn’t stick to the pan, but you can use baking parchment or a silicone baking mat if you’d like.
- tip 3Mixing sugar with the fruit, whether you stick with all-time summery favorite strawberries or play with juicy peaches and blueberries or raspberries and plum wedges, is a process called “macerating”. Macerating is similar to marinating, but it’s done with fruit—sometime… More +
- tip 4The first step in making a successful whipped cream is to refrigerate the bowl (a deep metal one works best) with the cream + the mixer beaters (unless you’re a hearty soul and would like to use a large wire balloon whisk). The colder the cream the faster it will whip u… More +
- tip 5Flavor the fruit or cream 1/4 to 1/2 teaspoon vanilla or 1 to 2 teaspoons orange liquor. When whipping the cream, be sure to add liquid when it starts to form soft peaks or the cream might be too loose.
BISQUICK STRAWBERRY SHORTCAKE
Bisquick Strawberry Shortcake Is Both Simple And Oh So Tasty. It’s Perfect For A Quick Dessert On Short Notice.
Bisquick to the rescue in this sweet treat! This recipe is a simplified twist on a classic Strawberry Shortcake, but has all the same delicious flavors. It’s a great summertime dessert!
STRAWBERRY SHORTCAKE USING BISQUICK
When you need a fast and easy refreshing treat, this Bisquick Strawberry Shortcake is it! It requires few ingredients, tastes like a dream, and looks simply adorable. After all, we eat with our eyes first don’t we?!
Not only is this tasty, it is super quick to make as well. Bisquick is a MUST to have on hand for both sweet and savory dishes, and will save you so much time.
For this yummy dessert we took advantage of strawberry season when berries are at their pique sweetness. It is a light dessert and makes a perfect ending to your day….or a midday pick me up 😉
PREPPING THE STRAWBERRIES
Berries can be mixed with a sweetener like sugar or stevia or you can use them plain.
But don’t macerate (“sweat”) them for too long. The longer they are allowed to sweat the more juices will be released and you’ll end up with limp watery strawberries.
We typically like to add the sweetener and “sweat” just 30-45 minutes before we serve the dessert.
HOW TO MAKE BISQUICK STRAWBERRY SHORTCAKE
BERRIES. Add the sliced strawberries and sugar to a mixing bowl (set aside).
BISQUICK. In a separate bowl, stir in the Bisquick mix, milk, 3 tbsp sugar, and butter. Mix until it is soft and forms a dough. Drop 6 spoonfuls of dough per biscuit on an UNgreased cookie sheet (you should end up with 6-8 biscuits).
BAKE. Bake at 425° F for 10-12 minutes (until golden brown).
WHIPPED CREAM. While the dough is baking, add the heavy cream to a small mixing bowl. Beat with an electric mixer (on high speed) until soft peaks form.
ASSEMBLE. Split the warm biscuits in half. Fill with cream and berries. Top with cream and berries as well. Enjoy!
Biscuit Shape: This is a great “drop” biscuit recipe. However, you’ll notice they are often different sizes and shapes. For a more smooth and uniform shape, roll the dough out and use a circle cutter to stamp out the biscuit.
You can even use a square or heart shaped cutter. If you choose to go this route, do not overwork the dough.
- We recommend kneading the dough so they don’t crumble and fall apart.
- The biscuits are crumbly in nature so be sure to wait for them to cool off before slicing them in half.
- You can use store bought or homemade whipped cream.
- Sprinkle dough with sugar before baking to give a nice sweet sparkle to the top.
- Add other fruits like sliced bananas, raspberries and blueberries.
MAKING AHEAD + STORING
Due to the liquid from the strawberries, I don’t recommend making these too far in advance because the moisture from the berries will make the biscuits soggy. Instead, you can make the different components ahead of time and store them until you’re ready to assemble.
- Biscuits can be made 1-2 days in advance and stored in an airtight container at room temperature.
- Strawberries can be sliced the day before and stored in an airtight container in the fridge. Don’t add the sweetener until an hour or so before assembling.
- Whipped cream can also be made the day before and stored in the fridge in an airtight container.
BISQUICK STRAWBERRY SHORTCAKE RECIPE
Bisquick Strawberry Shortcake is both simple and oh so tasty. It’s perfect for a quick dessert on short notice.
- Course Appetizer
- Cuisine American
- Prep Time 8 minutes
- Cook Time10 minutes
- Total Time18 minutes
- Calories 360 kcal
- 1 qt strawberries sliced
- 1/4 c sugar
- 2 1/3 c Original Bisquick Mix
- 1/3 c milk
- 3 tbsp sugar
- 4 tbsp butter melted
- 1/2 c heavy whipping cream
- Preheat the oven to 425° F
- Add the sliced strawberries and ¼ c sugar to a mixing bowl. Set aside.
- In a separate bowl, stir in the Bisquick mix, milk, 3 tbsp sugar and butter. Mix until soft and forms a dough.
- Use an UNgreased cookie sheet and drop 6 spoonfuls of dough per biscuit. You should be able to get 6-8 separate biscuits.
- Bake 10-12 minutes, or until golden brown.
- While the dough is baking, add the heavy cream to a small mixing bowl. Beat with an electric mixer, on high speed, until soft peaks form.
- Split the warm biscuits in half and fill with cream and berries. Top with cream and berries as well. Enjoy!
Bisquick Shortcake Biscuits
Quick and easy biscuits for shortcake recipes using Bisquick baking mix. Comes together in minutes!
Bisquick baking mix has been a pantry staple in my parent’s kitchen for as long as I can remember. You can use it for making pancakes, coffee cake, or savory biscuits. When my parents use it, it’s usually for sweet biscuits for strawberry shortcake.
Shortcake biscuits are easy to make with Bisquick because you don’t have to worry about leavening (it’s already in the mix), or cutting in cold butter (stir in melted butter instead). All you need is some sugar, milk, butter, and a baking pan.
Drop spoonfuls of dough on a greased baking pan, and bake in a 425°F oven. They’re done in about 10 minutes!
For some odd reason, Bisquick no longer shows the sweet shortcake biscuit recipe on their box. So here it is, the original Bisquick biscuit recipe for strawberry shortcake.
I also made a vegan and dairy-free version which tastes as good, if not better than the original! Just swap out the butter with coconut oil, and milk with almond milk.
Bisquick Shortcake Biscuits
- PREP TIME 10 mins
- COOK TIME 10 mins
- TOTAL TIME 20 mins
- SERVINGS 6 biscuits
- YIELD 6 biscuits
A delicious vegan and dairy-free variation of the basic Bisquick biscuit recipe is to swap out the milk with almond milk and the melted butter with melted coconut oil.
- 2 1/3 cups Bisquick baking mix
- 3 tablespoons butter, melted (can sub coconut oil)
- 1/2 cup milk (can sub unsweetened almond milk)
- 3 tablespoons sugar
- Heat oven to 425°F
- Make the dough:Whisk together the baking mix and sugar in a mixing bowl. Stir in the milk and melted butter just until a soft dough comes together. Don’t over-mix!
- Portion out dough and place on cookie sheet:Grease a cookie sheet with butter. Divide the dough into roughly 6 equal portions and drop them on the cookie sheet.
- Bake:Bake at 425°F for 10 to 12 minutes or until golden brown. Cool for 5 minutes on a rack.
- Serve:Either break up into big chunks or slice horizontally with a bread knife to serve with berries for shortcake.
Original Bisquick Strawberry Shortcake
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 355.2
- Total Fat: 12.4 g
- Cholesterol: 15.7 mg
- Sodium: 623.5 mg
- Total Carbs: 58.2 g
- Dietary Fiber: 1.8 g
- Protein: 0.9 g
This is the recipe on the back of the Bisquick mix box. I just entered it here so you wont have to!
I know this is hardly healthy, but I grew up on it, and sometimes, you get a hankering for things! Just in case that happens to you, it’s ready for you to track! Cheers! 😉
I may have to redo this recipe after I buy a new box because this old box has transfat in it! OH MY!
Number of Servings: 6
- Mix strawberries and 1/2 cup sugar; set aside. Heat oven to 425 F.
- Stir Bisquick mix, milk, 3 Tbsp sugar and the butter until a soft dough forms. Drop by 6 spoonfuls onto ungreased cookie sheet.
- Bake 10-12 min or until golden brown. split warm shortcakes; fill and top with strawberries and whipped topping.
Classic Strawberry Shortcakes
Shortcakes are the sweet sister to biscuits, and they make an awesome dessert when topped and filled with strawberries and whipped cream.
- 20 mins
- 12 mins
- 32 mins
- 6 servings
- strawberries, sliced
- ¼ cup sugar
- 2 ⅓ cups Original Bisquick® mix
- ½ cup milk
- 3 tablespoons sugar
- 3 tablespoons butter or margarine, melted
- ½ cup whipping cream
- Step 1Heat oven to 425 degrees F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
- Step 2In medium bowl, stir Bisquick mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
- Step 3Bake 10 to 12 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
- Step 4Split warm shortcakes; fill and top with strawberries and whipped cream.
High Altitude (3500-6500 ft): Heat oven to 450 degrees F. Decrease sugar to 1 tablespoon.
Strawberry Benefits For Skin
- Anti-aging. Strawberries contain the anti-oxidant ellagic acid, which prevents collagen destruction—one of the major causes of wrinkle formation. Ellagic acid has a photoprotective effect that works against UV damage by stifling the production of MMP, which are enzymes that contribute in destruction of collagen. This prevents wrinkles from forming on the skin, thereby providing a healthy supple look to your face.
- Say goodbye to acne. Notorious acne caused by excess accumulation of sebum can be cleared off with the nutrients in this fruit. The acidic nature of strawberries enables it to remove excess oil in the skin.
- UV skin protection. The powerful anti-oxidant, ellagic acid is very useful as it protects the skin from harmful UV rays. A research conducted by researchers at a university in Korea discovered that mice that were exposed to UV rays after being given ellagic acid treatment showed reduced wrinkle formation as compared to mice that weren’t given the treatment before exposure.
- No more oily skin. Rich in vitamin C, these fruits can be used to make excellent face masks to fight oily skin, as well as nourish and revitalize your skin. Strawberries are acidic in nature and this is effective to remove the excess sebum on skin.
- Skin lightening. The juice is very efficient in lightening blemishes and acne scars. Strawberry juice contains skin lightening extracts as well as ellagic acid which reduces dark spots on skin. Simply apply the juice to the dark spots on your skin using a cotton ball and rinse thoroughly afterward.
Health Benefits Of Strawberries
1. They help protect your heart
Strawberries are rich in fiber and vitamin C, a nutrient pairing that’s great for reducing oxidative stress, which can reduce heart disease and cancer risk. Plus, strawberries are a good source of potassium, which has been shown to help protect against heart disease.
“Potassium can help lower blood pressure, as it helps buffer the effect of sodium on blood pressure,” says Vandana Sheth, RD, a spokesperson for the for the Academy of Nutrition and Dietetics. “Enjoying foods that are rich in potassium while also lowering sodium intake may help reduce risk of high blood pressure and stroke.”
Eating strawberries may also reduce your chances of having a heart attack. A 2013 study from Harvard of nearly 100,000 young and middle-aged women found that eating at least three servings a week of strawberries reduced the risk of heart attack by 32 percent. Researchers attributed the effect to high levels of antioxidants called anthocyanins in strawberries.
Another small 2014 study in the Journal of Nutrition found that people who ate 50 grams (about three cups ) of freeze-dried strawberries a day had lower levels of “bad” LDL cholesterol in their blood after 12 weeks. Alexandra Caspero, RD, a registered dietitian based in St. Louis, MO, notes, that other studies have found that berries can help reduce platelet aggregation (when platelets stick together), another risk factor for heart disease.
2. They can help ward off cancer
Regularly eating berries, including strawberries, has been linked to reduced risk of cancers, including esophageal cancer and lung cancer, in animal studies; the research is promising but still mixed in human studies.
“Strawberries have been ranked in the top 10 fruits in antioxidant capacity, and this may be a key reason they may help with cancer prevention. Antioxidants fight free radical compounds that cause chronic health issues,” says Sheth.
3. They keep you regular
Fiber plays an essential role in keeping your gut healthy by feeding it good bacteria. At three grams of fiber in a one-cup serving, strawberries are an excellent source. “We sometimes forget gut health is regulated by fiber in your diet,” says Caspero. “Most Americans don’t eat enough, so if you can add more fiber-rich whole grains, fruits and veggies to your diet, you can combat diseases of the gut like colon cancer and constipation.”
4. They help reduce bloating
While there isn’t one cause for bloating, foods that are high in fiber and water, like strawberries, counteract gas, says Caspero. And because strawberries are a great source of potassium—a nutrient that counteracts bloat-inducing sodium in your diet—they can also help you lose water weight.
5. They can boost your immunity
When you think of foods high in vitamin C, oranges probably come to mind—but strawberries are also a great source of this antioxidant, with 100 percent (nearly 100 milligrams) of your daily requirement in just one cup of sliced berries. “Foods rich in vitamin C can help boost your immunity, especially during cold and flu season,” says Sheth. However, keep in mind that research suggests that vitamin C can’t prevent the common cold, but it may reduce its severity and duration.