Fluffy shortcake biscuits made with Bisquick, perfectly complemented by sweet, juicy fresh strawberries and dollops of whipped cream. This strawberry Bisquick Shortcake recipe is a classic!
What You'll Learn
- We look at the different versions of Bisquick Shortcake over the past 60 years.
- Ingredients for my version of the best Strawberry Bisquick Shortcake.
- Step-by-step photos showing how to make it.
- Recipe Reflections- Final thoughts on this classic dessert.
Then & Now - Original Bisquick Shortcake
Over the years, I have collected a nice little stack of Bisquick Cookbooks. The recipe changes from decade to decade. You might find the one your grandmother made.
There were three different methods.
- Roll and cut like biscuits.
- Spread in a baking pan and then cut into wedges or squares.
- Drop or roll into balls like Drop Biscuits.
You can review the recipes I've found for you, or follow my version below.
1964
1973
1977
1980
I use butter or margarine.
Grandmas everywhere used margarine and yours might have too. Margarine is part vegetable oil and it allows the shortcake to bake up a little fluffier than with butter.
I prefer the drop style. It's easier and makes less mess to clean up than overhandling and rolling out dough. I use my larger cookie scoop and make the dough balls a little bigger than golf balls. If you make the biscuit too big, you risk the outside over baking before the inside.
Ingredients
- Fresh Strawberries
- Sugar
- Bisquick™ Original Pancake and Baking Mix
- Milk
- Margarine or Butter
- Whipped Cream or Cool Whip
How To Make Strawberry Shortcake With Bisquick
1. Sprinkle half of the sugar on the sliced strawberries and stir.
2. In a large bowl, melt the butter or margarine, add milk and the Bisquick.
3. Add the other half of the sugar.
4. Stir to make dough and bake.
Recipe Notes and Tips
Isn't that the coolest Bisquick tin? I found it at an estate sale and had to have it.
If you head over to Bisquick.com, you will see their current recipe for Strawberry Shortcake requires heavy cream and to whip it yourself.
Notes
Tip #1 -Most of us grew up on the gorgeous red can of Reddi Wip™. These two go hand-in-hand in our memories, don't they? So we will make our lives easier and stick with the one Mom or Grandma used. Cool Whip in the tub is a little bit sweeter and tastes great too!
Tip #2 - Using a baking mat will prevent the bottoms from getting too brown so if you have one, use it! I love my silpat baking mats.
Tip #3 - To make this extra yummy, divide the strawberries in half and smash them. Then add them to the sliced strawberries. It makes it more like saucy strawberries.
Recipe Reflections
When I looked up and saw this grand display of Bisquick on sale at Sam's Club, the gravity of the Bisquick brand, hit me like a ton of boxes.
Bisquick is a vintage product with endless possibilities. It's actually older than "vintage" but still has the same versatile use as it has had over the ages. From Impossible Cheeseburger Pie to the Old-Fashioned Bisquick Strawberry Shortcake, it will be a staple in the American kitchen pantry, until the end of time.
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Strawberry Bisquick Shortcake Recipe
Ingredients
- 2 lbs. fresh strawberries
- 6 Tablespoons sugar, DIVIDED 3 Tbs. for strawberries and 3 Tbs. for dough.
- ¼ cup margarine or butter, melted (4 Tbs.)
- ¾ cup milk
- 2 ¼ cups Bisquick Original Baking Mix
- 1 can whipped cream or whipped topping
Instructions
- Wash, remove tops, and slice strawberries. Place in a bowl.
- Gently toss the strawberries in half of the sugar. (3 Tablespoons) Cover and set aside until ready to serve.
- In a large mixing bowl, stir together melted butter or margarine, milk, Baking Mix and the other 3 Tbs. of sugar. Stir to make a dough come together, but do not overmix. Dough should be sticky.
- Preheat oven to 425 degrees.
- Drop by mounds about the size of 2-3 Tbs. each worth, onto baking mat on the baking sheet. Not too big or they will be doughy. (just a little bit bigger than a golf ball)
- Bake at 400 for 15 to 18 minutes, until tops golden.
- Remove from oven and let cool for 10 minutes on baking sheet. Split the shortcakes in half. Scoop strawberries on and whipped cream. Serve while biscuit is still warm.
Hamhead says
Yummy! I had this growing up. Great memory.
Grace says
Thank you for a great recipe and love that cookie tin Lainie!
Lisa Keys says
This brought back so many memories. My mom loved cooking with Bisquick.
Robin M. says
Things bring back so many wonderful childhood memories. My grandmother, mother & aunts used Bisquick to make biscuits & strawberry shortcake and they also made these items from scratch.