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Bisquick strawberry shortcake - Image 3

Easy Bisquick Strawberry Shortcake

This classic Bisquick strawberry shortcake recipe delivers tender, sweet biscuits topped with juicy macerated strawberries and fresh whipped cream. It's a quick, foolproof dessert perfect for any summer gathering.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 quart fresh strawberries hulled and sliced
  • 1/4 cup granulated sugar plus 2 tablespoons, divided
  • 2 1/3 cups Bisquick baking mix original or gluten-free variety
  • 1/2 cup milk whole or 2% recommended
  • 3 tablespoons granulated sugar for the biscuit dough
  • 3 tablespoons unsalted butter melted
  • 1 cup heavy whipping cream cold
  • 1 teaspoon pure vanilla extract

Equipment

  • Large baking sheet
  • Parchment paper
  • Mixing bowls (medium and large)
  • 3-inch round biscuit cutter or glass
  • Pastry brush
  • Wire cooling rack
  • Hand mixer or whisk

Method
 

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper. In a medium bowl, combine the sliced strawberries and 1/4 cup of sugar. Stir gently, then set aside to macerate for at least 15 minutes. This draws out the strawberries' natural juices, creating a delicious syrup.
  2. In a large mixing bowl, stir together the Bisquick mix and 3 tablespoons of sugar. Add the milk and stir with a fork just until a soft dough forms. Don't overmix—this is the secret to tender biscuits. The dough will be slightly sticky.
  3. Turn the dough out onto a surface lightly dusted with Bisquick mix. Gently pat or roll the dough to 1/2-inch thickness. Using a 3-inch round biscuit cutter or a glass dipped in Bisquick, cut out 6 biscuits. Place them 2 inches apart on the prepared baking sheet.
  4. Brush the tops of the biscuits generously with the melted butter, then sprinkle with the remaining 2 tablespoons of sugar. This creates a beautiful, sweet, and slightly crisp top. Bake for 10-12 minutes, or until the biscuits are golden brown. Transfer to a wire rack to cool slightly.
  5. While the biscuits cool, make the whipped cream. In a chilled bowl, combine the cold heavy cream, 1 tablespoon of sugar (from the reserved 2 tbsp), and vanilla extract. Using a hand mixer or whisk, beat until soft peaks form. Be careful not to over-whip.
  6. To assemble, split the warm biscuits in half horizontally. Place the bottom halves on serving plates. Spoon a generous amount of the macerated strawberries and their syrup over each biscuit bottom. Top with a dollop of whipped cream, then place the biscuit top over the cream. Add another small spoonful of strawberries and a final flourish of cream. Serve immediately.

Notes

Chef's Tips:
• For the fluffiest whipped cream, chill your bowl and beaters in the freezer for 15 minutes before starting.
• The most common mistake is overmixing the biscuit dough, which leads to tough shortcakes. Mix just until combined.
• Serve the components separately and let guests assemble their own for a fun, interactive dessert.
Food Safety:
• Store assembled shortcakes in the refrigerator and consume within 24 hours.
• Discard any leftover whipped cream or strawberries that have been left at room temperature for more than 2 hours.