Classic strawberry shortcake—a beloved American dessert—is a simple yet delightful combination of buttery biscuits, juicy sweetened strawberries, and luscious whipped cream. Its ease of preparation and irresistible taste have made it a timeless favorite.
This recipe for Bisquick™ strawberry shortcake has been around for decades—almost as long as Bisquick has been around. In the 1950s, the versatility of the mix soared in popularity, with strawberry shortcake being one of the most popular ways to use the mix. Since then, it has graced countless print ads, cookbooks, magazines, and even the Bisquick box. While early versions incorporated cream in the biscuits, our current recipe—refined over decades—uses milk and butter for optimal flavor and texture.
The beauty of shortcake lies in its adaptability. Our test kitchens have developed over 800 variations, proving its versatility. From unique flavor infusions to different fruits and cake modifications, shortcake is the perfect dessert for any occasion.
With just a few ingredients, you can create this delicious strawberry shortcake recipe.
Granulated Sugar: Sugar sweetens both the biscuits and the strawberries, drawing out their juices, for a moist and intensely flavorful shortcake. Our tests confirmed that this added sweetness and juiciness is key to the perfect strawberry shortcake.
Strawberries: For the best flavor and texture, use fresh, in-season strawberries. While we tested with frozen berries, fresh strawberries provide a superior result, avoiding the mushiness that can occur when frozen berries thaw.
Bisquick: This recipe was designed for Original Bisquick, simplifying both the ingredient list and prep, while delivering the iconic flavor this recipe is famous for.
Heavy Whipping Cream: The high fat content of heavy whipping cream is essential for creating the airy whipped cream that complements the strawberries and biscuits.
Other Ingredients You’ll Need: We use 2% milk and salted butter to add moisture and richness to the shortcake biscuits. Feel free to experiment with different milks or creams; higher fat content will result in richer, more tender (crumbly) shortcakes.
Here’s the equipment you’ll need for your strawberry shortcake recipe to turn out beautifully.
Mixing Bowls: Grab a medium bowl for the strawberries and sugar and a large bowl to make the shortcake dough. A small bowl is useful for whipping the cream.
Cookie Sheet: Our extensive recipe testing shows shiny metal, uncoated cookie sheets (without sides) or rimmed baking pans (with a short lip), work the best to brown the tops and sides of the shortcakes without burning the bottoms.
Electric Mixer: A hand mixer or stand mixer is recommended for quickly and easily whipping the cream.
Other Equipment You’ll Need: Dry and liquid measuring cups, spoons, paring knife, rubber spatula, and a sharp knife with serrated edge to cut the shortcakes in half.
Here’s how easy it is to make strawberry shortcakes. Refer to the recipe for the complete instructions.
Cut the berries with a paring knife into 1/4-inch thick slices. Gently mix with the sugar.
Use a spoon to mix the dough until soft. Scoop portions (about 1/3 cup each) onto a baking sheet. Leave at least 3 inches between each to allow room to expand.
Bake until golden brown—this indicates they're perfectly fluffy inside. Let cool for 10-15 minutes before assembling to prevent the whipped cream from melting.
Beat the heavy whipping cream until thick enough to hold soft peaks that droop over when you turn off the mixer and lift the beaters. Scrape the sides and bottom of the bowl with a rubber spatula a couple times while mixing, to be sure all the cream gets whipped.
Cut the cooled shortcakes in half horizontally, with a serrated knife. Layer the bottom halves with whipped cream and strawberries. Top with the remaining halves, adding more whipped cream and strawberries. Enjoy!
With just a small change or two, you can create a fun twist or a completely new dessert each time you make this strawberry shortcake recipe.
Swap the Fruit: Our fans recommend mixed berries, sliced peaches, or blueberries in place of the strawberries.
Flavor the Shortcakes: Stir 2 teaspoons grated lemon, lime, or orange zest or 3 tablespoons chopped crystallized ginger in with the Bisquick.
Flavor the Fruit or Cream: Stir 1/4 to 1/2 teaspoon of vanilla or orange liquor into the strawberry mixture or add it to the whipping cream, just as it’s about to form soft peaks.
Add a Garnish: Top with a spring of fresh mint or basil, or sprinkle with some lemon zest. Joanwilliams says, “I always add a sprinkle of cinnamon to the top. It adds just a little bit of flavor to the whipped cream. Mmmm.”
Serving a crowd? Our slab strawberry shortcake is made in a pan for a larger gathering. If you are looking for a gluten free option, follow our gluten-free recipe.
Use these storage tips to keep your homemade strawberry shortcake tasting its best.
For added convenience, cover the shaped shortcake dough on the baking sheet and refrigerate for up to 4 hours before baking. Continue as directed in Step 5.
Store cooled shortcakes in resealable food storage bags. Cover strawberries and whipped cream with plastic wrap or store in airtight containers. Store up to 2 days. Shortcakes will be slightly crumblier than when first baked.
Prepare shortcake as directed in make-ahead directions. Wrap and freeze for up to 48 hours. To bake, unwrap and bake frozen dough as directed in Step 5, adding a few extra minutes to the bake time.
Place a shortcake biscuit on a microwavable plate. Microwave uncovered about 30 seconds or just until warm. Assemble shortcakes per recipe instructions.
This strawberry shortcake recipe consistently gets 5 star ratings and boasts over 700 rave reviews! Our fans love its ease and delicious results, making it a favorite for everything from family gatherings to holiday celebrations. Many have cherished this recipe since childhood, creating beloved family traditions spanning generations.
As KittyDigitize says, "These were a childhood memory for me...going on 70 years now in our home. These are my favorite!"
Gramgram52 loves the ease of prep, “This is a very easy recipe to make. It comes out perfect every time.” While, ChefEmmy loves the versatility, “I used peaches and blueberries instead of strawberries when I made it this time.”
Our community consistently praises the shortcake's light and fluffy texture, far surpassing store-bought versions. It's a guaranteed crowd-pleaser, with guests always asking for more of its homemade goodness.
Heat oven to 425°F.
Rinse the strawberries with cold water; drain. Remove hulls and cut into 1/4-inch thick slices. In large bowl, gently mix strawberries and 1/4 cup sugar with a spoon or rubber spatula until well mixed; set aside.
In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the melted butter just until soft dough forms.
On ungreased cookie sheet, drop dough by 6 large spoonfuls about 3-inches apart.
Bake 16 to 17 minutes or until golden brown. Cool 10 to 15 minutes.
Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form. Refrigerate until ready to use.
Cut warm shortcakes horizontally in half with long, serrated knife. Fill and top with strawberries and whipped cream. Serve immediately.
Adding sugar to the strawberries draws out the juices from the fruit, creating a sweet and fruity syrup that soaks into the shortcakes, infusing them with both moisture and flavor.
When whipping cream, start by placing the bowl and beaters in the freezer for about 10 minutes first. The colder the cream, the faster it will whip.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 18g | 28% |
| Saturated Fat | 10g | 51% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 3&½g | % Value Not Available |
| Polyunsaturated Fat | ½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 40mg | 13% |
| Sodium | 540mg | 23% |
| Total Carbohydrate | 55g | 18% |
| Dietary Fiber | 3g | 11% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 2g | % Value Not Available |
| Sugars | 23g | % Value Not Available |
| Protein | 5g | % Value Not Available |
| Vitamin D | Value Not Available | 4% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 10% |
| Potassium | 230mg | 7% |
| Vitamin A | Value Not Available | 8% |
| Vitamin C | Value Not Available | 50% |
| Vitamin E | Value Not Available | 4% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 6% |
| Niacin | Value Not Available | 2% |
| Vitamin B6 | Value Not Available | 4% |
| Folic Acid | Value Not Available | 8% |
| Vitamin B12 | Value Not Available | 4% |
| Pantothenic Acid | Value Not Available | 2% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 4% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 20% |
| Selenium | Value Not Available | 0% |
| Copper | Value Not Available | 2% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
