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Judy John

Bisquick Strawberry Shortcake Recipe

Bisquick Strawberry Shortcake Recipe features tender biscuit-style shortcakes made with baking mix, layered with sweet strawberries and fluffy whipped cream.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Shortcakes:
  • 2 ⅓ cups 280 g Bisquick baking mix
  • 3 tablespoons granulated sugar
  • ½ cup 120 ml milk
  • 3 tablespoons unsalted butter melted
For the Strawberry Filling:
  • 3 cups fresh strawberries sliced
  • ¼ cup 50 g granulated sugar
For the Whipped Cream:
  • 1 cup 240 ml heavy whipping cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Method
 

  1. Preheat oven to 425°F (220°C). Line baking sheet with parchment.
  2. Combine Bisquick mix and 3 tablespoons sugar in bowl.
  3. Stir in milk and melted butter until soft dough forms.
  4. Drop 6 spoonfuls of dough onto baking sheet.
  5. Bake 10–12 minutes until golden brown.
  6. Toss sliced strawberries with ¼ cup sugar. Let rest 10 minutes.
  7. Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
  8. Slice warm shortcakes in half carefully.
  9. Spoon strawberries over bottom halves.
  10. Add whipped cream generously.
  11. Place tops over filling and serve immediately.

Notes

Nutritional Values (Per Serving)

Calories: 360
Total Fat: 18 g
Saturated Fat: 10 g
Carbohydrates: 44 g
Fiber: 2 g
Protein: 5 g

Vitamins & Minerals (Approximate % per serving):

Vitamin C: 75%
Vitamin A: 12%
Calcium: 10%
Iron: 8%
Potassium: 8%

Additional Notes & Flavor Tips

  • Use ripe strawberries for deeper sweetness.
  • Serve shortcakes slightly warm for best texture.
  • Add lemon zest to berries for brightness.
  • Chill bowl before whipping cream for better volume.
  • Assemble just before serving to avoid sogginess.
Bisquick Strawberry Shortcake Recipe delivers fruity freshness, tender biscuits, and creamy layers with effortless confidence.