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Judy John

Sugar Bisquick Strawberry Shortcake Recipe

This sugar Bisquick strawberry shortcake combines soft biscuits, sweet strawberries, and whipped cream into an easy, comforting dessert with minimal preparation.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 270
Ingredients Equipment Method Notes

Ingredients
  

Bisquick Shortcake
  • 2 cups Bisquick mix
  • 1/4 cup sugar
  • 2/3 cup milk
  • 2 tbsp butter melted
Strawberry Filling
  • 1 1/2 cups fresh strawberries sliced
  • 2 tbsp sugar
Cream Topping
  • 1 cup heavy cream
  • 2 tbsp powdered sugar

Equipment

  • Mixing Bowl
  • Measuring Cups
  • Spatula
  • Baking Sheet
  • Oven
  • Cooling Rack
  • Knife

Method
 

  1. Preheat oven to 425°F and prepare baking sheet. Mix Bisquick, sugar, milk, and butter.
  2. Drop dough onto sheet and bake until golden. Cool slightly before assembling.
  3. Mix strawberries with sugar and let juices develop for flavor.
  4. Whip cream with sugar until soft peaks form. Keep texture light.
  5. Split shortcakes and layer with strawberries and cream. Serve immediately.

Notes

For softer biscuits, avoid overmixing dough. For crisp edges, bake slightly longer. Chill cream before whipping for stability. Add vanilla or citrus zest for variation. Store components separately and assemble fresh for best texture.