This Bisquick Strawberry Shortcake recipe has delightful layers of flaky shortcake, sweet strawberries, and fluffy whipped cream.
With all of the ripe, juicy strawberries available, it’s time for some strawberry desserts! Today I’m sharing a recipe for strawberry shortcake that is perfect for summer.
What You’ll Find In This Post
- Bisquick Strawberry Shortcake Ingredients
- How To Make Sugared Strawberries
- How To Make Bisquick Shortcake For Strawberries
- What is the secret to strawberry shortcakes with flaky layers?
- More Ways To Make This Bisquick Shortcake Recipe
- Make Ahead and Storage
- What Others Want To Know
- More Ways To Enjoy Bisquick Shortcakes
- Additional Strawberry Recipes
Bisquick Strawberry Shortcake Ingredients
This simple bisquick strawberry shortcake recipe is made with pantry staples that you probably already have on hand! See the recipe card for a complete ingredient list, including exact measurements.
- Baking Mix: To make the shortcakes, I used my homemade bisquick copycat recipe, which is a simple combination of flour, baking powder, salt, and shortening. If you are short on time, you can use the store-bought version instead.
- Granulated Sugar: Adding a little sugar to the dough helps turn this recipe from biscuits into shortcakes.
- Buttermilk: The buttermilk in this recipe adds liquid and a little fat to the dough. Plus, the acidity helps tenderize the gluten and works in conjunction with the baking powder to make the shortcakes rise.
- Vanilla Extract: We used a teaspoon of vanilla extract to enhance the flavor. You can leave it out if you don’t have any on hand, but your Bisquick shortcakes won’t be quite as good.
- Coarse Sugar: The coarse sugar gets sprinkled on the top of the cakes. It will give the strawberry shortcake a little extra sweetness as well as some crunch on top. You can use any coarse sugar, such as turbinado sugar or sanding sugar.
- Whipped Cream: The homemade whipped cream is sandwiched between the two halves of the shortcake along with the strawberries. And why not add an extra dollop on top for good measure? Other options would be using whipped topping or even vanilla ice cream.
- Strawberries: The better the strawberries are, the better the strawberry shortcake will be! We used fresh strawberries for this recipe, but frozen ones would work if strawberries aren’t in season.
How To Make Sugared Strawberries
This strawberry shortcake recipe starts with making sugared strawberries since they need time to sit in the fridge before using them. Wash, hull, and slice the strawberries. You can use a knife or a strawberry slicer like I did.
Put all of the strawberries in a bowl and top with granulated sugar. Stir the strawberries until coated. Then, cover the bowl and place it in the fridge.
Can I use frozen strawberries?
Yes, frozen strawberries can be used instead of fresh. When it isn’t strawberry season, it can be hard to find ripe strawberries, so frozen ones are a great choice.
How can I make this with less sugar?
You can simply add less sugar to the strawberries. Or, if you prefer, you can use your favorite sugar alternative. Another option is to skip the sugar altogether and simply serve the strawberry shortcake with fresh berries.
How To Make Bisquick Shortcake For Strawberries
Start by combining the bisquick and granulated sugar.
Then, make a well in the center and add the buttermilk and vanilla extract.
Stir to combine the wet and dry ingredients into a rough dough.
Next, turn it out onto a floured surface, form and fold it into a rectangle, and cut out the Bisquick shortcakes.
Once the shortcakes are on the baking sheet, brush the tops with buttermilk and sprinkle them with coarse sugar.
Finally, bake them until they are golden brown. You can find the printable recipe card, with step-by-step instructions, below.
What can I use instead of bisquick?
If you don’t have any bisquick on hand, it is really easy to make it from scratch with only four basic ingredients: flour, baking powder, salt, and shortening. You can find my recipe for Homemade Bisquick Copycat Recipe here.
Is there a buttermilk substitute?
I am right there with you! I rarely have buttermilk on hand. If you want to skip the buttermilk, you can use whole milk instead. If you want to make buttermilk, there are a couple of options. One is to store powdered buttermilk like this in your refrigerator. Simply mix it with water when you are ready to use it.
Another option is to make a buttermilk substitute. For one cup of buttermilk, mix 1 tablespoon of white vinegar or lemon juice into 1 cup of milk. Allow the mixture to sit for about 10 minutes before using it. For this recipe, you’ll need 1 1/3 cups (1 1/4 cups for the biscuits and 1 tablespoon for brushing on top).
What is the secret to strawberry shortcakes with flaky layers?
The secret to flaky shortcake biscuits is handling the dough as little as possible. Only mix the wet and dry ingredients until just combined. Turn the dough onto a well-floured surface, such as my silicon mat called a Roul’Pat. It is a non-stick, non-skid work surface that is perfect for working with dough.
Then, sprinkle the top of the dough with flour and gently pat it into a rectangle about 1/2 inch to 3/4 inch thick. Next, fold the rectangle over onto itself in thirds, as shown in the photo above. Turn the dough and gently pat it into a rectangle again. Now it is ready to be turned into shortcake biscuits!
More Ways To Make This Bisquick Shortcake Recipe
Bisquick Shortcake In A Pan
You can use the recipe to make Bisquick shortcake in a pan! This can save time since you don’t have to cut out the shortcakes.
- Prepare the dough as directed in the recipe and then press it into a 9×13-inch pan.
- Bake it at 400˚F for 18-20 minutes.
- Cut the shortcake into squares and then split each square in half and fill it with strawberries and whipped cream.
Although strawberry shortcake is the most popular dessert, you can also make blueberry shortcake!
- Prepare the bisquick shortcakes as directed in the recipe.
- Top them with blueberry pie filling and whipped cream.
Another delicious variation is using this Bisquick strawberry shortcake recipe to make a chocolate version! To make chocolate shortcake, substitute some of the Bisquick baking mix with cocoa powder.
- Use 3 1/2 cups of Bisquick plus 1/2 cup of unsweetened cocoa powder. Whisk until combined.
- Stir in 2/3 cup of mini semi-sweet chocolate chips. Then, add the buttermilk and vanilla.
- Cut out the chocolate shortcakes and bake as directed.
- Top them with strawberries, whipped cream, and chocolate sauce!
Make Ahead and Storage
- Make Ahead: You can make strawberry shortcake ahead of time! That’s one of the reasons it is such a great dessert to serve guests. Store the cooled shortcakes in an airtight container or ziptop bag. Keep the strawberries and whipped cream in the fridge and add them before serving.
- Storage: Wrap the cool Bisquick shortcakes tightly in plastic wrap and store them at room temperature for several days.
- Freezer: You can store shortcakes in the freezer in an airtight container or zip-top freezer bag for up to three months. Thaw them at room temperature for 1-2 hours.
- Reheat: If you want to serve warm shortcakes, you can put them in the microwave for a few seconds, or you can warm them in the oven.
What Others Want To Know
This shortcake is made with Bisquick baking mix, sugar, buttermilk, and vanilla.
The best way to prevent soggy Bisquick strawberry shortcakes is to prep them ahead of time but wait to assemble them until right before serving. Adding the strawberries at the last minute lessens the amount of juice that can soak into the shortcakes.
It is very similar. These strawberry shortcake biscuits include sugar and vanilla in the dough as well as coarse sugar sprinkled on top. Plus, the strawberries and whipped cream on top turn it into a dessert. If you want to make biscuits instead, you can find my bisquick biscuits with buttermilk recipe here.
More Ways To Enjoy Bisquick Shortcakes
- Make peach shortcakes by topping them with peach pie filling and whipped cream.
- Use 3 ingredient ice cream instead of whipped cream for a cool treat.
- A combination of strawberries and blueberries is perfect for 4th of July!
Additional Strawberry Recipes
- Strawberry Rhubarb Pie will bring you back to Grandma’s kitchen.
- Strawberry Jello Salad is a light and fluffy side dish that we love year-round!
- Strawberry Cheesecake Dessert has layers of cheesecake, strawberry pie filling, and whipped cream.
- Strawberry Pecan Pretzel Salad has crunchy brown sugar pretzels and diced strawberries!
Bisquick Strawberry Shortcake
- 2 quarts strawberries
- ½ cup sugar
- Wash, hull, and slice the strawberries. Add the sugar and stir to coat. Cover and refrigerate.
- Preheat oven to 425˚F. Mix together the bisquick and granulated sugar. Make a well in the center and pour in the buttermilk and vanilla extract. Stir until the dry ingredients are moistened and a rough dough forms.
- Turn the dough out onto a floured surface. Sprinkle the top with flour. Gently pat into a rectangle about ½ inch to ¾ inch thick. Fold the rectangle over onto itself in thirds. Turn the dough and gently pat it into a rectangle again.
- Use a biscuit cutter to cut circles in the dough. Gently re-roll the scraps to get up to 15 shortcakes. Or as a faster option use a sharp knife to cut the dough into squares.
- Place the shortcakes on a parchment-covered baking sheet and brush the tops with buttermilk and sprinkle with turbinado sugar.
- Bake the shortcakes at 425˚F for 15-20 minutes, until golden on top.
- When ready to serve, cut the shortcakes in half and top with sugared strawberries and whipped cream.