Easy Strawberry Shortcake {With Bisquick Mix}

The best, classic, quick and easy strawberry shortcake recipe with Bisquick mix, homemade with simple ingredients. This dessert is composed of flaky biscuits, filled with sweetened strawberries and whipped cream. Starts off with Bisquick mix.

This is a “short cake” and different than your typical soft and moist cakes. It has a high ratio of butter to flour and sugar, giving it that light and flaky texture. If you want to make a cake version, check out my fantastic Strawberry Shortcake Cake Recipe (With Cake Mix).

Homemade Strawberry Short Cake on White Dish

How to make easy strawberry shortcake recipe with Bisquick mix?

  1. Make strawberry filling- Mix strawberries with sugar and let it sit for about 20 minutes to sweat and release juices.
  2. Make biscuits– Mix together Bisquick mix with butter, sugar, milk until dough forms and then drop round portions on a cooking tray for baking.
  3. Make whipped cream– Whip together heavy cream, sugar and vanilla extract until light and fluffy.
  4. Assemble– Split biscuits in half. Place one half on a plate and top it off with whipped cream. Add some strawberries on top. Cover with the other half of the biscuit and serve immediately.

Key Ingredients

  • Bisquick mix– To make the shortcake part of the dessert.
  • Whipped cream– Homemade or store-bought is fine.
  • Strawberries– Washed, patted dry, hulled, and sliced or chopped.

Bisquick strawberry shortcake filling ideas

The traditional filling is whipped cream and macerated strawberries but you can get creative and try the following ideas.

Add ice cream– Vanilla flavor is amazing and can be used instead of whipped cream or along with whipped cream.

Use other fruits- Make a berry shortcake by using various fresh berries together. You can also use other fruits like kiwis, bananas, peaches, nectarines. There are so many possibilities!

Try pie fillings– This is a great alternative if the fruits you want to use are not ripe or not in season. Add a few tablespoons of these fillings, along with some whipped cream. Here are some of my favorites: Strawberry Pie Filling and Raspberry Pie Filling and Peach Pie Filling and Apple Pie Filling and Blueberry Pie Filling and Cherry Pie Filling.

Try toppings– Such as Homemade Caramel Sauce or Homemade Dulce De Leche or Nutella Syrup or chocolate fudge sauce. You can even top off with shredded chocolate.

Can Bisquick shortcake be made in advance?

Different components can be made in advance but it should still be assembled, just prior to serving because this prevents the biscuit from becoming soggy. You can bake the biscuits 2-3 days in advance and even the strawberry mixture and whipped cream can be made 1 day in advance.

Better yet, set up a dessert bar and your guests can put this dessert together themselves and get as creative as they like with the fillings (detailed list below)

What are macerated strawberries? Can I macerate strawberries overnight?

Macerating strawberries similar to marinating but for fruits. It is the process of tossing fresh strawberries (chopped or sliced) with granulated sugar and sometimes extracts, allowing it to sit for for a little. This will cause the berries to becomes softer and naturally release their juices and create a syrup. The longer they sit, the more juices are released and the more watery it gets.

Yes, This can be done overnight but I usually just do it for 20 minutes or else the end result looks very messy, especially in a shortcake.

How to shape biscuits?

There are 2 methods: dropping them by the spoonful or using cutters.

  1. Make drop biscuits– Evenly divide the dough into 6 portions and use a large cookie scoop to drop them on a tray and bake. Some people use their hands to shape the dough and then drop them on the tray.
  2. Use cutters- This makes more even shaped biscuits. Roll out the dough and use a round cutter to make even shapes. Place them on tray and bake. Some people prefer a square cutter.
Easy Bisquick Strawberry Shortcake on White Dish

How to pick good ripe strawberries?

Look at the color- Bright red berries are best and juiciest. Yellow and green berries are not ripe. They were picked too early.

Condition of berries- Don’t buy dry, wrinkled, shriveled berries. Plump berries are firm and fresh, especially if they still have green leaves attached to them that are not wilted.

Size doesn’t matter– Some huge berries are ripe but some small ones are very ripe too.

Make sure there’s no mold– Sometimes, 1 or 2 berries in the box can be moldy and can be removed but that means other berries are probably starting to go bad too. Find a box with no mold at all.

Buy from local farmers markets– They typically have the freshest fruits.

Tips and Techniques

Topping biscuits- Some people top off the biscuits with an egg wash and sanding sugar. This adds a sweet crunchy top layer. I think it becomes way too sweet though and don’t do it often.

Store bought whipped cream vs. Homemade whipped cream– Homemade is the best and the freshest and you can also control the level of sweetness. However, if you are short on time, store-bought Cool Whip is a fine substitute.

Be gentle with the biscuit dough– Gather dough scraps and gently roll them out again to cut out additional biscuits. Do not knead or else the will become tough.

Do not twist the cutter, when shaping biscuits- Firmly press the cutter down into the biscuit dough and that’s it. If you twist the cutter into the dough, you will will seal the edges and that prevents the biscuits from rising.

Cake vs. Biscuit- Traditionally, this dessert has always been made with biscuits but its flavors have inspired another dessert which is composed of vanilla cakes, strawberry filling and whipped cream. It obviously requires more time to prepare.

Use cold heavy cream to make whipped cream– The colder it is, the more volume it has and the more fluffy it is.

Don’t macerate strawberries for too long– Because they will release a lot of juices and become very watery. When you finally use it in assembling this dessert, the presentation would not be very attractive with drips everywhere.

Use room temperature biscuits, when assembling– If they are too hot, the whipped cream will melt and make a big sticky mess. Some people prefer using warm biscuits but I like them at room temperature.

Adjust sweetness– Add more or less granulated sugar in the strawberries and whipped cream, based on your preference.

Biscuits Filled With Macerated Strawberries and Whipped Cream on White Dish


Refrigerate– This tastes best when served immediately, but can be stored in the fridge for 1-2 days.

Freeze– Assembled shortcakes cannot be frozen because they will become soggy upon thawing.

More Strawberry Desserts

Easy Bisquick Strawberry Shortcake on White Dish
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Easy Strawberry Shortcake Recipe with Bisquick

Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Classic, quick and easy strawberry shortcake recipe with Bisquick mix, homemade with simple ingredients. Flaky biscuits, filled with sweetened strawberries and whipped cream. 
Yield: 6 People


  • 4 cups Strawberries, Washed, Hulled, Sliced or roughly chopped
  • 1/4 cup Granulated sugar
  • 2 1/3 cups Bisquick mix
  • 3 tbsp Granulated sugar
  • 1/2 cup Milk, Whole or 2%
  • 3 tbsp Butter, Unsalted, Melted
  • 2 cups Homemade whipped cream


  • In a large mixing bowl, add strawberries, sugar and mix. Keep aside.  
  • In another large mixing bowl, add Bisquick mix, sugar, milk, melted butter and mix until soft dough forms.
  • Divide dough into 6 portions and drop them onto a baking tray, lined with parchment paper. I shape them with my hands into a rough round shape before dropping them. 
  • Bake at 425 degrees F for 10 to 12 minutes or until golden brown. 
  • While they are baking, prepare the whipped cream until peaks form.
  • When the biscuits have cooled down completely, split them in half. Place one half on a plate and and top it it with whipped cream and strawberries. Then, place the other half on top and serve immediately. You can also add another layer of whipped cream and strawberries on top, to really take it over the top. Enjoy!


  • Read all my tips above.
  • Tastes best when served immediately but leftovers can be stored in a sealed container in the fridge for 1-2 days. 


Calories: 400kcal, Carbohydrates: 54g, Protein: 5g, Fat: 18g, Saturated Fat: 8g, Cholesterol: 33mg, Sodium: 657mg, Potassium: 279mg, Fiber: 2g, Sugar: 27g, Vitamin A: 360IU, Vitamin C: 56.6mg, Calcium: 144mg, Iron: 1.7mg
Course: Dessert
Cuisine: American
Calories: 400
Author: Abeer

Until next time, tata my lovelies!

2 comments on “Easy Strawberry Shortcake {With Bisquick Mix}”

  1. Absolutely awesome and easy recipe. Mmmm chocolate! I use this as a base, then created a sort of spice cake version. I didn’t remove the skin and instead of finely chopped, I shredded. I am so glad I found this website. Cakes are my favorite. Cakewhiz!  How does a person email you? I’d love to share pics and my modifications. Thanks so much!5 stars

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