I love anything with strawberries, so June is one of my favorite summer months. The berries are at peak flavor, deeply red, and bursting with juice, which means one thing in my kitchen: Bisquick strawberry shortcake season.
These individual strawberry shortcakes are layered with buttery biscuits, sweet strawberries spooned over with their syrup, and fluffy whipped cream tucked in between. They’re simple, a little messy in the best way, and one of those easy summer desserts I make every chance I get.
I love picking fresh strawberries at a farm just over the Wisconsin border, and this is one of the first strawberry dessert recipes I make with my haul every summer. And honestly, when I spot a good quart of ripe strawberries at the grocery store or farmer’s market, it doesn’t take much convincing for me to make it again.
There are plenty of ways to make strawberry shortcake, but after years of baking, I always come back to Bisquick shortcake biscuits. Bisquick is easy to keep in the pantry, you can stir the batter together in just a few minutes, and the biscuits bake up buttery, lightly sweet, and perfect for soaking up all that strawberry juice.
Best of all, the whole thing comes together in less than 30 minutes. Once you get a bite of the soft biscuit with the strawberries, whipped cream, and syrup all together, it’s hard not to immediately want another.
Looking for more quick and easy summer desserts? My no-bake key lime pie dessert cups are another warm-weather favorite. These pre-portioned mini desserts are perfect for summer parties, cookouts, and the 4th of July.
Why You’ll Love This Easy Bisquick Strawberry Shortcake
- Uses simple ingredients plus fresh strawberries
- No mixer, rolling pin, biscuit cutter, or cake pans needed
- No stressing over perfectly shaped biscuits here. They’re supposed to look a little rustic.
- Ready in less than 30 minutes, but easy to prep ahead for summer parties and cookouts
- Works with homemade whipped cream, canned whipped cream, or Cool Whip
Love easy Bisquick desserts? Try my Bisquick Peach Cobbler for another easy summer favorite.
Ingredients for Bisquick Strawberry Shortcake
- Bisquick
- Fresh strawberries
- Sugar
- Milk
- Butter
- Whipped cream or heavy cream
Ingredient Notes for the Best Bisquick Shortcake
Bisquick
Bisquick is what makes this strawberry shortcake so convenient. No measuring flour, salt, or baking powder separately.
I usually grab a box at the beginning of summer because I know I’ll make this recipe several times. If I see it on sale, I almost always toss an extra box into the cart.
Strawberries
Look for deep red strawberries with good color all the way to the top. Skip berries with pale or white shoulders if possible.
This recipe is best during strawberry season when the berries are naturally sweeter and more flavorful. It also happens to be the cheapest time to buy them, which I’m definitely not complaining about.
Sugar
Regular granulated sugar sweetens both the biscuits and the strawberries.
Milk
I use whole milk, but any dairy milk works fine here.
Butter
The original Bisquick shortcake recipe on the box uses 3 tablespoons of butter, but I like the biscuits a little richer, so I use 4 tablespoons instead. That’s about as rebellious as I get in baking haha.
Whipped Cream
You can absolutely use canned whipped cream or frozen whipped topping if that’s what you have. But homemade whipped cream made with heavy cream is my favorite for this recipe.
What Does It Mean to Macerate Strawberries?
Maceration sounds fancy, but it simply means mixing the strawberries with sugar so they release all their sweet natural juice.
As the strawberries sit, the sugar draws out moisture and creates a sweet strawberry syrup that soaks into the biscuits. It also softens the berries slightly, which makes the shortcakes even better.
Try to let the strawberries sit for at least 20 minutes if possible.
You can slice or dice the strawberries, but try to keep the pieces fairly uniform in size.
STRAWBERRY TIP: Smaller diced strawberries release juice faster during maceration. I also think they’re easier to scoop onto the shortcakes without everything sliding onto the plate.
Should You Slice or Dice Strawberries for Shortcake?
Most strawberry shortcake recipes use thick sliced strawberries, and they definitely look pretty.
But for this particular Bisquick biscuit shortcake, I actually prefer diced strawberries. Since the biscuits are more crumbly and rustic than sponge cake, the smaller strawberry pieces are easier to scoop up together with the biscuit and whipped cream.
I also think the smaller pieces release more juice because they have more surface area exposed to the sugar. And honestly, that sweet strawberry syrup soaking into the biscuits is one of the best parts.
How to Make Bisquick Strawberry Shortcake
Detailed recipe and instructions are in recipe card at bottom of post.
Macerate the Strawberries
Wash and hull the strawberries, then dice or slice them. I chop mine into 4 to 8 pieces, depending on the size of the berry, because they’re easier to spoon over the biscuits.
Place the strawberries into a bowl and stir with sugar. Let them sit while the sugar pulls out all those sweet juices.
I usually end up sneaking a spoonful of the strawberries while the biscuits bake.
MAKE AHEAD TIP: The strawberries can be prepared several hours ahead and stored in the refrigerator until ready to serve.
Bake the Bisquick Shortcake Biscuits
In a mixing bowl, stir together the Bisquick, sugar, milk, and melted butter until just combined. Try not to overmix the dough.
Scoop the dough into roughly 6 portions onto a baking sheet. I don’t bother shaping them perfectly because I like the rustic homemade look.
Bake at 425 degrees for about 15 minutes or until lightly golden. Let the biscuits cool slightly before slicing them in half with a serrated bread knife.
Assemble the Bisquick Strawberry Shortcakes
Place the bottom half of a biscuit onto a dessert plate. Spoon over strawberries and some of the sweet syrup, then add whipped cream.
Then add the biscuit top and finish with more whipped cream, strawberries, and extra syrup.
Each shortcake uses about ½ cup of strawberries.
If you still have strawberries to use up, my strawberry crisp recipe is just as easy to throw together, if not easier, and every bit as delicious.
Recipe Notes & Tips
- Don’t overmix the biscuit dough or the shortcakes can turn dense instead of light and tender.
- Let the strawberries macerate for at least 20 minutes so they release plenty of sweet syrup.
- Smaller diced strawberries soften and release juice faster than thick slices.
- Homemade whipped cream gives the freshest flavor, but store-bought works just fine too.
- Assemble the shortcakes right before serving so the biscuits don’t get soggy.
- You can prep the strawberries, biscuits, and whipped cream ahead and refrigerate separately until ready to serve.
FAQs
Can you use frozen strawberries?
Yes. Frozen strawberries work well when fresh berries are out of season.
Let them thaw in the refrigerator overnight before using.
Can I make these ahead?
Yes. You can make the strawberries, whipped cream, and biscuits ahead of time and assemble the shortcakes right before serving.
How long will the biscuits last?
The biscuits are definitely best the day they’re baked, but leftovers still taste good for a couple of days covered at room temperature.
More Fun Summer Desserts
If you’re looking for more easy summer dessert recipes packed with fresh flavor, these are all favorites around here.
- Bisquick Peach Cobbler
- Strawberry Crisp
- Easy No-Bake Marshmallow Fluff S’mores Bites
- No-Bake Key Lime Pie In A Jar
- No-Churn Key Lime Pie Ice Cream
Bisquick Strawberry Shortcake
These individual Bisquick strawberry shortcakes are layered with buttery biscuit shortcakes, juicy strawberries, sweet strawberry syrup, and fluffy whipped cream. This easy summer dessert comes together in less than 30 minutes and is perfect for strawberry season.
Ingredients
- 3 cups diced strawberries
- 4 tablespoons granulated sugar
- 2 ⅓ cups Bisquick
- 3 tablespoons granulated sugar
- ⅔ cup milk
- 4 tablespoons butter, melted
- Whipped cream or homemade whipped cream, for serving
Instructions
- Preheat oven to 425 degrees F.
- Add the diced strawberries and 4 tablespoons sugar to a bowl. Stir well and let the strawberries macerate for at least 20 minutes while preparing the shortcakes.
- In a mixing bowl, stir together the Bisquick, remaining 3 tablespoons sugar, milk, and melted butter until just combined. Do not overmix.
- Scoop the dough into 6 rustic portions onto a baking sheet.
- Bake for about 15 minutes or until lightly golden brown. Let cool slightly.
- Slice each biscuit in half with a serrated knife.
- Place the bottom biscuit halves onto plates and spoon over strawberries and syrup. Add whipped cream.
- Add the biscuit tops and finish with more whipped cream, strawberries, and extra syrup before serving.
Notes
Nutrition Information:
Yield: 6 Serving Size: 1 shortcakeAmount Per Serving: Calories: 335Trans Fat: 15gCholesterol: 35mgSodium: 530mgCarbohydrates: 46gFiber: 2gSugar: 24gProtein: 5g
Nutrition information is an estimate and will vary depending on the specific ingredients and whipped cream used.