This Bisquick Strawberry Shortcake recipe uses just a few simple ingredients to create a fluffy and sweet treat in no time! Fresh strawberries combined with a tender, flaky shortcut biscuit and creamy whipped cream, what’s not to love?!
Growing up, my mom would make this Bisquick Shortcake Recipe and it was one of my all time favorites. The fresh, juicy berries over a sweetened biscuit and of course, piled high with whipped cream was a combo that just couldn’t be beat. Fast forward to me now being a mom and my kids loving the same old-fashioned dessert. Little do they know it comes together in no time using the classic yellow box that seems to always be a pantry staple in my house!
WHAT IS A SHORTCAKE?
Shortcake generally refers to a dessert with a crumbly scone-like texture. There are multiple variations of shortcake, most of which are served with fruit and cream. One of the most popular versions is this strawberry shortcake recipe, which is typically served with whipped cream. Its like a biscuit, but slightly sweeter.
Below you’ll find some information regarding each simple ingredient needed.
Strawberries– fresh, ripe strawberries are the key to this simple strawberry shortcake recipe. Frozen berries work too, but try to use fresh only.
Sugar– granulated sugar adds the sweetness to both the strawberries and shortcake mix.
Bisquick– I use the classic box of original Bisquick baking mix. If you don’t have any on hand, scroll below as I have also included a homemade version that uses flour in place of the Bisquick.
Milk– whole milk is best as it adds creamy, rich flavor, however, whatever you have on hand works too.
Butter– I use unsalted butter and you will want to melt it in the microwave.
Whipped Cream– homemade whipped cream or Cool Whip, Reddi Whip work great.
Add the sliced strawberries and 1/4 cup sugar to a medium bowl and stir to combine. Place this bowl in the refrigerator to chill until ready to use.
In a medium mixing bowl, combine the Bisquick mix, milk, sugar, and melted butter. Mix until just combined.
Drop the biscuit mixture onto a baking sheet, making 6 drop biscuits.
Bake for about 14-16 minutes, or until golden brown.
Remove and allow to cool slightly.
To serve, split warm shortcakes in half. Add some whipped cream and strawberries to the bottom half. Add the top half and add additional whipped cream and strawberries. Serve strawberry shortcakes and enjoy!
Allow the shortcakes to cool slightly so they hold their shape and don’t compress. They can still be warm, just don’t serve them hot from the oven.
Prepare the strawberry mixture first and allow to sit in the fridge. This helps to create a strawberry syrup that sweetens as it sits. About 30 minutes of chilling time is perfect.
Feel free to change up the fruit to fit your tastes. Blueberries, peaches, blackberries, and/or raspberries are all great options.
Using a baking mat prevents the biscuits from sticking to your cookie sheet. I use these mats in all my baking endeavors.
Don’t assemble the shortcakes with strawberries until ready to serve. The juices will make the biscuits soggy if assembled too early.
STORING AND REHEATING BISQUICK STRAWBERRY SHORTCAKE
Once fully cooled, shortcakes can be stored in an airtight container at room temperature for about 3 days or in the refrigerator for about 4 days.
To freeze, place in a freezer safe container or bag for up to 3 months.
You can make the short cakes up to 2 days in advance and prepare the strawberry mixture when needed.
To reheat, place the short cake in the microwave heating in 30 second increments until heated through. Remove from microwave and top with fresh strawberry mixture.
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