Some recipes feel like old friends—they’ve been with us through sunlit summer picnics, last-minute celebrations, and those “just because” dessert cravings.
Bisquick shortcake is exactly that kind of recipe. With its golden, tender crumb and subtle buttery sweetness, it’s the ideal base for juicy strawberries and clouds of whipped cream. And the best part? It’s ready in a fraction of the time of traditional shortcake, thanks to the magic of Bisquick.
I first discovered this gem during a hectic family barbecue when dessert was the last thing on my mind.
Armed with a box of Bisquick, I whipped these up in 20 minutes, and they were a hit—crispy edges, fluffy centers, and just the right hint of nostalgia. Now, it’s my go-to for any gathering where effortless charm is key.
This recipe is having a moment because, let’s face it, we’re all looking for ways to enjoy classic flavors without spending hours in the kitchen.
Bisquick delivers that perfect balance of convenience and homemade taste, with no compromise on texture or flavor. It’s just like the indulgence of a caramel hazelnut iced coffee paired with a drizzle of praline sauce—easy, comforting, and downright delicious.
What Makes This Recipe Special?

- Quick and Easy: Whips up in 20 minutes, making it perfect for busy weeknights or spontaneous guests.
- Customizable: Works beautifully with almost any fruit, from classic strawberries to tropical mangoes.
- Foolproof Fluffiness: Bisquick’s magic creates a tender, pillowy shortcake every time, even for novice bakers.
- Nostalgia with a Twist: This modern shortcut doesn’t sacrifice the comforting flavors we all know and love.
Bisquick Shortcake Recipe
Equipment
- 8-inch square baking pan
- Cooling Rack
Ingredients
- 2 Cups Bisquick mix
- 1/2 Cup milk
- 3 Tbsp sugar
- 3 Tbsp butter or margarine melted
- 1/2 Tsp vanilla extract
Instructions
- Heat oven to 425°F (220°C). Grease bottom and sides of an 8-inch square pan.
- Stir Bisquick mix, milk, sugar, melted butter, and vanilla extract (if using) until soft dough forms.
- Spread dough in pan and smooth the top.
- Bake 10 to 12 minutes or until golden brown.
- Remove shortcake from pan to cooling rack. Split warm shortcake horizontally.
- Serve warm with sliced strawberries and whipped cream.
Notes
- Ensure not to overmix the dough to keep the shortcakes tender.
- You can substitute the vanilla extract with almond extract for a different flavor.
Magnolia Avery
Monday 15th of July 2024
Thank you so much for this wonderful Pinakbet recipe! It brought back so many memories of the time I spent with my Filipino friends. I appreciate your effort in sharing such detailed instructions.
Eliza Thatcher
Monday 15th of July 2024
This recipe reminds me of the time my friends and I had a bake-off, and I made strawberry shortcake for the first time. It was a hit then, and I'm sure this recipe will be too!
Isadora Whitmore
Monday 15th of July 2024
Has anyone else tried this recipe with a different fruit? I'm thinking of using blueberries next time. Would love to hear your experiences!
Caspian Locke
Monday 15th of July 2024
I found the shortcakes to be a bit dry. Maybe I did something wrong, but they didn't turn out as expected. Any tips on how to make them moister?
Atticus Langley
Monday 15th of July 2024
This recipe brought back so many memories of summer picnics with my friends. Thank you for making it so easy to recreate those moments!