Fastest Bisquick Strawberry Shortcake Recipe

Strawberry shortcake is a beloved classic, especially when summer strawberries are at their peak. But sometimes, you need a dessert that’s quick and easy without sacrificing flavor. That’s where this Bisquick Strawberry Shortcake (Fastest Version) comes in! With a simple twist – using heavy cream – this recipe delivers unbelievably tender and rich shortcakes in mere minutes. Get ready to learn the secret to the most delicious and fastest strawberry shortcake using Bisquick!

Why You’ll Love This Bisquick Strawberry Shortcake Recipe

This recipe elevates the classic strawberry shortcake with one simple addition: cold heavy cream. By substituting some of the milk with heavy cream, you get a noticeably better shortcake. Here’s why you’ll love it:

Quick and easy: Perfect for busy weeknights or when you need a last-minute dessert.

Family-friendly: A guaranteed crowd-pleaser that everyone will enjoy.

Uses simple ingredients: Most of the ingredients are likely already in your pantry.

The secret ingredient: The addition of cold heavy cream makes the shortcakes incredibly tender and rich.

Tender crumb: The higher fat content inhibits gluten development, resulting in a delicate, melt-in-your-mouth texture. For more information, see this article about the science of gluten.

Ingredients Needed

• 1 quart fresh strawberries (1 1/2 lb)
• 1/4 cup sugar
• 2 1/3 cups Bisquick™ Original Pancake & Baking Mix
• 2/3 cup 2% milk
• 3 tablespoons sugar
• 3 tablespoons salted butter or margarine, melted
• 1/2 cup heavy whipping cream

Ingredient Notes & Substitutions

Bisquick: Bisquick is a pre-mixed baking mix that contains flour, shortening, and leavening agents. It simplifies the baking process by combining the dry ingredients for you. Want to make your own? Search online for a homemade Bisquick recipe!

Strawberries: Fresh, ripe strawberries are key to the best flavor. While frozen strawberries can be used if necessary, they may release more liquid and affect the texture. Consider using different strawberry varieties like Seascape or Albion for varied flavor profiles.

Heavy Cream: Heavy cream (heavy whipping cream) is essential for achieving the tender texture. Using a lower-fat cream will not provide the same results. I recommend using a high-quality heavy cream like Organic Valley or a store brand. You can usually find it in the dairy section of your local grocery store. There are no recommended swaps for the heavy cream in this recipe.

Milk: I use 2% milk, but whole milk will also work well. Avoid using skim milk, as it won’t provide enough richness.

Butter/Margarine: Either butter or margarine can be used, but butter offers a richer flavor. Unsalted butter is preferred, but salted butter can be used. If using salted butter, consider omitting any additional salt in the recipe.

Dairy-Free/Vegan: For dairy-free options, see the FAQ section below.

How to Make Bisquick Strawberry Shortcake (Fastest Version)

This Bisquick Strawberry Shortcake recipe comes together quickly and easily. Follow these simple steps for a delightful dessert.

Prep the Oven & Strawberries

Heat oven to 425°F. Rinse the strawberries; remove hulls and slice into 1/4-inch slices. Mix strawberries and 1/4 cup sugar in a bowl. As the sugar mixes, you’ll see it draw out the strawberries’ juices, creating a beautiful glaze. Set aside.

Make the Shortcake Dough

Stir Bisquick, milk, heavy cream, 3 tablespoons sugar, and melted butter until a soft dough forms. Be sure to mix gently to avoid overmixing, which can lead to tough shortcakes!

Shape the Shortcakes

Drop dough by 6 large spoonfuls onto an ungreased cookie sheet, spacing them about 3 inches apart. This ensures they bake evenly and have room to expand.

Bake to Golden Perfection

Bake for 16-17 minutes, or until golden brown. Keep a close eye on them, as oven temperatures can vary. If you notice your shortcakes browning too quickly, reduce the oven temperature slightly. Using dark pans can cause burning, so opt for light-colored baking sheets.

Whip the Cream

Beat whipping cream with an electric mixer until soft peaks form. Chill the bowl and beaters beforehand for faster whipping. Refrigerate until serving.

Assemble and Serve

Cut warm shortcakes horizontally. Fill and top with strawberries and whipped cream. Serve immediately and enjoy!

How Bisquick Simplifies Baking

Bisquick is a pre-mixed baking mix designed to simplify your time in the kitchen. It typically contains flour, shortening, baking powder, and salt, taking the place of multiple individual ingredients. This not only reduces prep time but also minimizes the chances of errors in measurement. To properly measure Bisquick, spoon it into the measuring cup instead of scooping it directly from the container. This prevents over-measuring and ensures the correct ratio of ingredients. Using a store-bought shortcut like Bisquick is a fantastic way to whip up a delicious dessert without spending hours on preparation.

Pro Tips & Troubleshooting

Pro Tips

Use cold heavy cream straight from the refrigerator for the most tender Bisquick Strawberry Shortcake. Don’t overmix the dough! Gently stir until just combined to avoid tough biscuits. Ensure your oven is accurately heated to 425°F for even baking. Use a light-colored baking sheet to prevent the bottoms from burning. Spoon Bisquick into your measuring cup instead of scooping it directly to avoid using too much. Chill your mixing bowl and beaters before whipping cream for faster, fluffier results.

Common Mistakes to Avoid

Overmixing the dough leads to tough, dense shortcakes. Using dark baking sheets can cause the bottoms to burn before the tops are done. Not using cold heavy cream will result in less tender shortcakes. Overbaking will dry out the shortcakes.

Serving & Storage

Serving Ideas

Garnish your Bisquick Strawberry Shortcake with fresh mint or basil for an extra touch of freshness. Sprinkle cinnamon on top of the whipped cream for a warm, comforting flavor. Serve with a scoop of vanilla ice cream for added indulgence. Offer other berry options like blueberries or raspberries to customize your shortcake.

Storage and Make-Ahead

Shortcakes: Store baked shortcakes in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months.

Strawberries: Store macerated strawberries in the refrigerator for up to 2 days. They may release more liquid over time.

Whipped Cream: Store whipped cream in an airtight container in the refrigerator for up to 2 days. It may deflate slightly.

Make-Ahead: The shortcakes can be baked ahead of time and stored as described above. Assemble the shortcakes just before serving for the best texture.

Conclusion

This Bisquick Strawberry Shortcake is quick, easy, and incredibly delicious, thanks to the secret ingredient: heavy cream! The addition of heavy cream makes this a beginner-friendly recipe. Feel free to experiment with different serving ideas and garnishes to create your own unique twist. Speaking of unique, if you’re looking for another dessert with a twist, try these Strawberry Pretzel Salad! Try this Bisquick Strawberry Shortcake recipe today and experience the difference! Don’t forget to share it with your friends and family.

FAQ

How can I prevent dry and tough shortcake biscuits? Don’t overmix the dough, use cold heavy cream, and avoid overbaking.

Why are my shortcakes burnt? Use a light-colored baking sheet and ensure your oven temperature is accurate.

What is strawberry shortcake made of? Bisquick, strawberries, sugar, milk, butter, and heavy cream (for this recipe). To learn more about the nutritional content of strawberries, you can visit the FDA’s page on nutrition information for raw vegetables.

Should my shortcake batter be thick? Yes, the batter should be thick but still soft.

How can I make strawberry shortcake without Bisquick? While this recipe uses Bisquick for convenience, you can make shortcakes from scratch using flour, baking powder, sugar, salt, butter, and milk. Search online for a classic shortcake recipe for a from-scratch version. Look for recipes that contain baking powder.

How to store strawberry shortcake? Store baked shortcakes in an airtight container at room temperature for up to 2 days. Store macerated strawberries in the refrigerator for up to 2 days. Store whipped cream in an airtight container in the refrigerator for up to 2 days.

If you’re in the mood for cookies instead, why not give these Strawberry Shortcake Cookies a try? They’re buttery, soft, and packed with flavor.

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