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!
Other Healthy Desserts you may like:
- Nutella + Chocolate Covered Strawberry Brownies
- No Churn Strawberry Frozen Yogurt
- Lemon Bars– (only 100 calories/each)
Bisquick Strawberry Shortcake
Ingredients
Classic Bisquick Strawberry Shortcake
- 4 cups strawberries, sliced (approx. 1 quart or 2 pints)
- 2 1/3 cups Bisquick baking mix
- 3 Tbsp sugar
- 3 Tbsp butter melted
- 1/2 cup milk (or non-dairy milk of choice)
- 1/2 cup whipping cream
Gluten-free Bisquick Strawberry Shortcake
- 4 cups strawberries, sliced ( approx. 1 quart or 2 pints)
- 2 1/3 cups Bisquick Gluten-Free baking mix
- 3 Tbsp sugar
- 3 Tbsp butter melted
- 3/4 cup milk (or non-dairy milk of choice)
- 3 eggs beaten
- 1/2 cup whipping cream
Instructions
- Preheat over to 425 F
- optional step: If you like sweeter strawberries combine sliced strawberries with 2 Tbsp sugar (more or less to taste) set aside. (The classic Betty Crocker recipe call for 1/4 cup of sugar)
- In a medium bowl stir together Bisquick mix, melted butter,milk and sugar (for gluten-free also add the beaten eggs) and stir until a soft dough is formed.
- Grease a cookie sheet and drop 6 spoonfuls of mix onto the pan (each will be approx. the size of a small apple)
- Bake 10-12 min. or until the tops of shortcakes are turning golden brown.
- While shortcake are cooking. Prepare the whipped cream. Add whipping cream to a deep sided medium bowl. Whip with an electric hand mixer on high speed until soft peaks form.
- Let the shortcakes cool for at least 5 mins. on a wire cooling rack. Once cooled, slice in half with a serrated knife; layer strawberries on shortcakes and top with whipped cream .
Notes
- 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 ( 2cups fruit, 1/4 cup sugar, 1 tsp vanilla) Peaches sweetened with brown sugar are amazing!
Nutrition
This post was originally published in 2014 and has been update June 2020 with new information and photos.. these are the original photos (eeks!)
Yummy, and gluten free too. A winner!