There’s something timeless about a dessert that brings smiles to every generation. Bisquick strawberry shortcake is one of those recipes that never goes out of style. It’s quick, nostalgic, and perfect for gathering friends and family around the table, especially in the warm days of spring and summer.
Whether you’re planning a last-minute dessert for guests or just want a cozy treat after dinner, this shortcake is simple enough for weeknights and special enough for celebrations.
Why You’ll Want to Make Bisquick Strawberry Shortcake
Bisquick strawberry shortcake isn’t just easy, it’s full of bright flavor and can be customized to fit any gathering.
- Quick and Easy to Prepare: You can have it ready in about an hour and a half, start to finish, with only basic pantry staples.
- Perfect for Gatherings: Who doesn’t love strawberries, biscuits, and whipped cream? It’s a sure hit for gatherings and easy to serve however you like. For more fun ways to feed a crowd, check out these Fun Food and Snack Bar Ideas for a Party.
- Nostalgic Flavor: Sweet strawberries and tender biscuits taste just like grandma used to make.
Before You Get Started
Prep the strawberries early: They need at least an hour to get juicy and sweet.
Don’t overmix: Once you stir the dough, stop as soon as it comes together for fluffy biscuits.
Gather your basic tools: Pull out a bowl, spoon, and baking sheet to get started, no fancy equipment needed!
Ingredient Tips for Strawberry Shortcake
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Strawberries: Choose ripe, fragrant strawberries for the best sweetness and juiciness. If they’re underripe, a splash of lemon juice and extra sugar can help enhance flavor.
- Original Bisquick Mix: A reliable shortcut for tender, flaky biscuits with minimal effort. Generic baking mix can work, but results may vary.
- Milk: Binds the dough and keeps the texture soft. Whole milk adds richness, but low-fat or even oat milk works in a pinch.
- Whipped cream: You can make your own using our How to Make Whipped Cream post or use store-bought Cool Whip, and follow our How to Thaw Cool Whip tips to make sure it’s soft and ready to serve.
How to Make Bisquick Strawberry Shortcake
Follow these simple steps to create a delicious, homemade dessert that everyone will love:
Prep the Strawberries & Make the Biscuit Dough
Slice the strawberries and mix with ½ cup sugar. Let them rest for about 1 hour to release their juices.
In a bowl, stir together Bisquick, milk, 3 tablespoons sugar, and melted butter just until combined.
Bake & Assemble
Drop spoonfuls of dough onto an ungreased baking sheet to make 6 biscuits. Sprinkle with extra sugar and bake for 10 to 12 minutes until golden brown.
Split a biscuit in half. Layer whipped cream and strawberries, add the top biscuit, then more cream and a berry on top. Drizzle the sweet strawberry juice around the plate.
Gina’s Recipe Tips and Variation Ideas
Recipe Tips:
- Don’t overmix the dough: A light hand makes fluffy shortcakes.
- Juicier berries: Let the strawberries sit longer for even more syrupy goodness.
- Use parchment: Makes cleanup easy and prevents sticking.
Flavor Enhancements:
- Add a touch of lemon zest or almond extract to the dough.
- Try homemade cinnamon whipped cream for a fun twist.
Ingredient Substitutions:
- Use buttermilk instead of regular milk for a tangier biscuit.
- Swap in mixed berries or peaches if strawberries aren’t in season.
Fruit Forward Dessert Recipes
If you loved desserts with fruit like this shortcake recipe, you might also enjoy this Easy Peach Cobbler Recipe With Premade Pie Crust, or indulge in a sweet and creamy No Bake Cherry Delight Recipe With Pie Filling. For something fruity and light, Dreamy No-Bake Strawberry Angel Food Cake is a must.
Storage and Reheating Instructions
Storage:
Store extra biscuits in an airtight container at room temperature for 1 to 2 days.
Freezing:
Biscuits freeze well. Wrap tightly and freeze up to 1 month. Thaw and warm in the oven for 5 minutes before serving.
Reheating:
Reheat biscuits in a 300°F oven for 5 to 7 minutes to restore freshness.
Make-Ahead Tips:
Strawberries can be macerated up to 24 hours in advance and stored in the fridge.
Biblical Hospitality Reflection
“Biblical hospitality is not about impressing others. It is about extending the welcome we have already received from Jesus.” —Intentional Hospitality
This classic strawberry shortcake reminds us that hospitality does not have to be extravagant to be meaningful. A simple dessert, shared with intention, can reflect the love and grace we first received in Christ. As 1 Peter 4:9 encourages us, “Show hospitality to one another without grumbling.” That means even the most humble offering, like biscuits and berries, can become a sacred act of service when given with a willing heart.
Hospitality Tip: The next time you make this shortcake, consider doubling the recipe and inviting someone over who might need a little extra encouragement. Whether it is a neighbor, a single parent, or a friend walking through a hard season, let your table be a space where love is felt and joy is shared.
Looking for more encouragement? Read Creating Community: Bible Verses On Hospitality to discover inspiring scriptures that encourage a heart of service and connection.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Easy Bisquick Strawberry Shortcake
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1 quart strawberries, sliced
- ½ cup sugar, for strawberries
- 2 ⅓ cups Original Bisquick Mix
- ⅓ cup milk
- 3 tablespoons sugar, for biscuit dough
- 4 tablespoons butter, melted
- Sugar, for sprinkling on top
- ½ whipped cream
Instructions
Prep the Strawberries
- In a medium bowl, stir together the sliced strawberries and ½ cup sugar. Let them sit at room temperature for about 1 hour so they get juicy.1 quart strawberries, ½ cup sugar
- Preheat the Oven to 425°F
Make the Biscuit Dough
- In another medium bowl, stir together the Bisquick mix, milk, 3 tablespoons sugar, and melted butter until a soft dough forms. Don’t overmix.2 ⅓ cups Original Bisquick Mix, ⅓ cup milk, 3 tablespoons sugar, 4 tablespoons butter
Shape and Bake the Biscuits
- Drop the dough by rounded tablespoonfuls onto an ungreased cookie sheet to make 6 mounds. Sprinkle the tops with a little extra sugar.Sugar
- Bake for 10 to 12 minutes, or until the tops are golden brown.
Assemble the Shortcakes
- Begin by placing one shortcake on a plate, add a few dollop of whip cream and then a layer of strawberries. Add another shortcake and repeat.½ whipped cream
- Top with more whipped topping and a strawberry.
- Drizzle some extra strawberry juice on the bottom of the plate.
Notes
- Don’t overmix the dough: A light hand makes fluffy shortcakes.
- Juicier berries: Let the strawberries sit longer for even more syrupy goodness.
- Use parchment: Makes cleanup easy and prevents sticking.
- Add a touch of lemon zest or almond extract to the dough.
- Try vanilla or cinnamon whipped cream for a fun twist.
- Use buttermilk instead of regular milk for a tangier biscuit.
- Swap in mixed berries or peaches if strawberries aren’t in season.
