dessert recipes | Recipes

Quick and Easy Strawberry Shortcake Recipe

Are you looking for easy Strawberry Shortcake Recipes?  Then this Strawberry Shortcake recipe is the one you want! 

It’s a simple shortcake made with Bisquick, plus 3 more ingredients.  And of course… fresh strawberries!

easy strawberry shortcake
Disclosure: This post may contain affiliate links.

Easy Strawberry Shortcake Recipe with Fresh Strawberries

Oh, my goodness…

We have a lot of strawberries leftover from our strawberry picking trip yesterday, so I decided to whip up a quick and easy strawberry shortcake for dessert.

I have to say, there’s just about nothing better than fresh strawberries, sliced up, that have been soaking in sugar for a few hours.  Wouldn’t you agree?

Add to those strawberries, this super-fast, easy shortcake recipe and a bit of whipped cream and you’ll be in total strawberry dessert heaven with this easy strawberry shortcake, I promise!

My family was begging for seconds. 

Luckily 12 minutes in the oven is all you need for these yummy little shortcakes.

Ingredients in Strawberry Shortcake + Tips

(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)

  • Strawberries | Fresh works best in this recipe, however in a pinch, you can sub thawed frozen strawberries in syrup. (they will taste great, just not look as pretty.)
  • Sugar | Granulated Sugar works best. Adjust the amount of sugar to your taste- super sweet strawberries won’t need too much sugar.  You can also use a sugar substitute, just keep in mind, sugar substitute will not draw out the liquid from the strawberries like real sugar does, so you won’t have as much strawberry “juice” to pour over your shortcake.
  • Bisquick | I always have Bisquick on hand. If you don’t, you can whisk 2 cup all-purpose flour, 3 teaspoons baking powder, 1/2 teaspoon salt together in a bowl, then and 2 tablespoons butter, and cut into flour mixture with a pastry cutter. (This will yield 2 cups of DIY Bisquick.)
  • Milk | Fat content does not really matter, just use what you have on hand.
  • Butter | Use salted. (If you don’t have salted, unsalted is ok, just ad a pinch of salt to your mix.)
  • Optional: Cool whip or other whipped cream for topping. To make your own whipped topping, beat 1 cup heavy cream, 2 tablespoons of granulated sugar, and 1/2 teaspoon of vanilla together for about 2 minutes. 
strawberry shortcake ingredients

How to make Quick and Easy Strawberry Shortcakes

  1. In a medium bowl, toss strawberries and 1/2 cup sugar until coated. Put in refrigerator and let stand at least 1 hour. macerating the strawberries for strawberry shortcake
  2. Heat oven to 425°F.
  3. In a medium bowl, stir Bisquick mix, 2 tablespoons sugar, milk, and butter until soft dough forms.  Don’t overmix.
  4. On an ungreased cookie sheet, drop dough by 6 spoonfuls.  (The shortcake will split better if you don’t flatten out the dough.)
  5. Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
  6. Using a knife, split warm shortcakes. Fill and top with strawberries and whipped cream. 

Recipe Tips

  • The longer you let your strawberries sit in the sugar, the softer the strawberries will become and the more sugary strawberry syrup you will have. The strawberry syrup is amazing poured over the strawberry shortcakes.
  • Use a light-colored baking pan for best results. If your pan is dark, your shortcakes could burn on the bottom, you could reduce the oven temp to 400 F to counteract a dark baking sheet.
  • Take care to not over mix your dough as overmixing could lead to a tough shortcake.
  • When assembling your shortcakes, I like to add a couple of spoonfuls of the strawberry syrup over the shortcake, then add strawberries and the whipped cream.
easy strawberry shortcake

More fresh strawberry recipes you might also like:

FAQ’s

Can I Make Strawberry Shortcake Ahead Of Time?

You can make the shortcakes the day before. Bake, cool, and store in an airtight container until ready to use. Reheat the biscuits in the microwave and serve warm.

For the strawberries and whipped cream, I recommend making no more than half a day ahead. Then assemble the shortcakes just before serving.

How Do You Store Leftover Strawberry Shortcake?

When it comes to putting together your shortcakes and storing leftovers. I recommend only assembling the number of shortcakes required.

Individually, the strawberries, shortcakes, and whipped cream will last 2 to 3 days in the fridge, but the assembled shortcakes will only last a few hours once put together. The strawberries will make the shortcakes soggy and the whipped cream deflate and become runny.

How Many Calories In Strawberry Shortcake?

In this recipe, before the whipped cream and using a sugar replacement on the strawberries, the calories are 198. Using real sugar, calories are 284.

Let us know what you think

Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating and/or a review in the comments section below. If you share an image on Instagram or Facebook, be sure to tag me and use #scatteredmomrecipes!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick and Easy Strawberry Shortcake Recipe

  • Author: Jamie Sanders
  • Prep Time: 1 hour
  • Cook Time: 12 min
  • Total Time: 1 hour 15 minutes
  • Yield: 6 shortcakes 1x

Description

This quick and easy strawberry shortcake recipe is the perfect way to use up all your strawberries!


Ingredients

Scale

Strawberries:

  • 4 cups sliced strawberries
  • ½ cup sugar (adjust the amount of sugar to your taste- super sweet strawberries won’t need too much sugar.  You can also use sugar substitute.)

Shortcake:

  • 1 ¾ cups Bisquick
  • 2 tablespoons sugar
  • ½ cup milk
  • 2 tablespoons butter or margarine, melted
  • Cool whip or other whipped cream for topping

Instructions

  1. In a medium bowl, toss strawberries and 1/2 cup sugar until coated. Put in refrigerator and let stand 1 hour.
  2. Heat oven to 425°F.
  3. In a medium bowl, stir Bisquick mix, 2 tablespoons sugar, the milk and butter until soft dough forms.
  4. On ungreased cookie sheet, drop dough by 6 spoonfuls.  (The shortcake will split better if you don’t flatten out the dough.)
  5. Bake 10 to 12 minutes or until golden brown. Cool 15 minutes.
  6. Using a knife, split warm shortcakes. Fill and top with strawberries and whipped cream.


Nutrition

  • Serving Size: 1 shortcake and 1/6 of the strawberries
  • Calories: 284
  • Sugar: 28
  • Fat: 7
  • Carbohydrates: 55
  • Fiber: 3
  • Protein: 4

Don't miss any more posts!

Follow along on:

FeedlyBloglovin', your favorite feed reader, or signing up via email and have new posts delivered to your email box each week!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating

9 Comments

  1. Pamela Burkhead says:

    Can whole milk be used instead of fat free / skim milk?

  2. If I don’t have bisquick can I use pancake mix?

    1. Possibly, but I’m not sure what is in pancake mix. I needed a bisquick like topping for my chicken pot pie recently and used this recipe for diy bisquick for every cup of bisquick needed:
      1 cup all-purpose flour
      1 1/2 teaspoons baking powder
      1/4 teaspoon salt
      1 tablespoon butter or shortening (just work the butter/shortening in with the rest of the ingredients)

  3. I love this recipe, my mom makes it all the time!

  4. What if I put the sugar and strawberries together the night before?
    Is that to long?

    1. I don’t think it is necessarily too long. They will still taste great, but the texture of the strawberries will soften, the longer they sit.

  5. Oooh, I just brought home a big thing of strawberries. I think I have all these ingredients on hand, so I'm pretty sure this will be dessert tonight! Thanks for sharing!