Name: Bisquick Strawberry Shortcake
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 4 cups strawberries, sliced ((approx. 1 quart or 2 pints)); 2 1/3 cups Bisquick baking mix; 3 Tbsp butter (melted); 1/2 cup milk ((or non-dairy milk of choice)); 1/2 cup whipping cream; 4 cups strawberries, sliced (( approx. 1 quart or 2 pints)); 2 1/3 cups Bisquick Gluten-Free baking mix; 3 Tbsp butter (melted); 3/4 cup milk ((or non-dairy milk of choice) ); 3 eggs (beaten); 1/2 cup whipping cream

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Bisquick Strawberry Shortcake- Classic shortcake biscuits made with Bisquick baking mix (regular or gluten-free) for perfectly light and fluffy biscuits every time! Topped with fresh strawberries and whipped cream for an easy summer dessert.

Why mess with perfection! This classic recipe from Betty Crocker for Bisquick Strawberry Shortcake only requires 4 ingredients (Bisquick mix, butter, milk and sugar) and ensures perfectly light and fluffy golden brown shortcakes every time.

I’m lightening up the recipe just a bit by opting not to add sugar to the already sweet ripe strawberries. I find it to be sweet enough without the extra sugar but don’t worry if you’re looking for the original sweeter version I’ve included the details in the recipe below.

How to make shortcakes with Bisquick

1) Make the dough

Mix together Bisquick baking mix, butter, milk and sugar and stir until a soft dough is formed.

2) Bake the shortcakes

On a greased cookie sheet drop dough into six equal portions. Bake at 425F for 10-12 minutes or until golden brown. Allow to cool on a wire rack for at least 5 mins. before serving.

3) Whip cream/Serve

While shortcakes are baking whip the whipping cream in a deep sided bowl with an electric hand mixer until soft peaks have formed. Once shortcakes have cooled, slice in half and layer with sliced strawberries and whipped cream.

How to make this recipe Gluten Free

It’s very easy to make this recipe gluten-free. You’ll just need to use the Gluten-free Bisquick baking mix, add slightly more milk ( 3/4 cup vs. 1/2 cup) and add 3 eggs. The rest of the recipe remains the same. (Complete directions for the gluten-free version are in the recipe below).

Variations/Substitutions

Change the milk – substitute your favorite non-dairy milk (I especially like Vanilla Almond Milk)
Go Nuts!– top the shortcakes with chopped almonds, pecans or walnuts.
Sweeter Berries- if you like your strawberries on the sweeter side try sprinkling some sugar ( or sugar substitute) to cut berries and allowing them to sit for a few minutes before serving.
Sauce it up– create a strawberry sauce to drizzle over shortcakes by adding 2 cups sliced (or quartered strawberries, 1/4 cup sugar (more or less to taste) and 1 tsp vanilla to a medium size saucepan over medium-high heat. Stir together and use a wooden spoon to mash some of the strawberries. Cook until sauce thickens (about 15 mins.). Sauce will continue to thicken when removed from the heat. Allow to cool to room temperature before serving.
Change the fruit- substitute or add blueberries or peaches. You can serve with fresh fruit or use the sauce recipe above ( 2 cups fruit, 1/4 cup sugar, 1 tsp vanilla) Peaches sweetened with brown sugar are amazing!