Easy Strawberry Shortcake is made simple using homemade Bisquick biscuits. These individual desserts are simple, sweet, and delicious!
Easy Strawberry Shortcake
Homemade desserts have a charm to them that store-bought just can’t recreate. While I could run to Walmart, stop by the bakery section, and grab a Strawberry Shortcake, why would I when I can make my own easy in the kitchen? You might be confused– isn’t it hard to make Strawberry Shortcake at home? No- simple as that. Using a few tricks and tips, you too can make Homemade Strawberry Shortcake on your own. It’s the perfect dessert for special occasions like Valentine’s Day, Mother’s Day, or even Christmas!
The first trick to remember with this dessert is “macerated strawberries.” These soft, syrupy strawberries make for the perfect Strawberry Shortcake filling and they’re worth the wait! Outside of that, you’ll want to make some homemade sweet biscuits. Finally, while you could use store-bought whipped cream, it’s better to just whip up some whipped cream from scratch. All of these ingredients and tricks are going to come together into the perfect shortcake dessert. Hope you love it!
Loved this Strawberry Shortcake recipe? Try these Strawberry Dessert recipes next!
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This recipe for Strawberry Crunch Cheesecake tastes just like the delicious ice cream bars you had as a kid! This easy, no-bake cheesecake is made with a sugar cookie crust and topped with a homemade strawberry crunch topping. What’s not to love about this homemade dessert?
Easy Strawberry Banana Ice Cream is delicious and refreshing, especially during the summer! This homemade ice cream recipe doesn’t need any ice cream maker or fancy gadgets- just grab your food processor.
Ingredients for Homemade Shortcake
Granulated White Sugar
Baking Powder – Make sure it’s as fresh as you have!
Butter – Use cold butter that’s fresh from the fridge
How to make Strawberry Shortcake easy
Macerate your strawberries by covering them with sugar and letting them sit for several hours.
Bake up a batch of sweet biscuits and whip up some homemade vanilla whipped cream.
Assemble your shortcakes by layering your whipped cream and strawberries on your biscuits.
These macerated strawberries will really make your shortcakes tastes special. Covering them in sugar and letting them sit really softens them up and draws some of the syrup out of the berries. Trust us- macerating them is worth it! If you’re pressed for time, you can optionally puree some additional strawberries and add those to the bowl with the rest.
Making Homemade Sweet Biscuits
Like we mentioned in the Buttermilk Biscuits recipe, you want to sift and mix your ingredients well to introduce air into the biscuits. That’s what gets you fluffy, perfect biscuits! So sift, sift, sift! If you want to be extra sure you’re adding air, make sure you’re whisking with a proper whisk.
Once the dry ingredients are all mixed up, we can add in our butter. Pull your butter from the fridge, cut it into more manageable pieces, and dot it around your dry ingredients. Using something like a pastry cutter, start chopping the butter into the dry mix. Keep working it until small “pebbles” of dough start to form.
Add some vanilla extract to your milk. Just a bit of extra flavor!
While stirring constantly, slowly stream that milk into your dry ingredients. Everything will start coming together into one, cohesive dough. Keep adding the milk until you have a workable dough- not too wet! We want it just dry enough to where it won’t stick to our hands.
Turn dough out onto a floured work surface, dust the top with flour and roll out to 1/2-inch thickness. Using something like a round cutter or a mason jar lid, cut out biscuit rounds.
Transfer your biscuits to a baking sheet and let bake at 450 degrees about 10-15 minutes. Keep an eye on them- everyone’s oven is different and your biscuits might bake quicker or slower. They’re done when the tops are slightly browned. Pull from the oven, brush tops with melted butter, dust with powdered sugar, then set off to the side.
Making Whipped Cream from scratch
We’re going to whip all of these together until mixed and firm peaks start to form. Once we have these stiff peaks, we’re going to transfer our whipped cream to a piping bag and set off to the side.
How to assemble Bisquick Strawberry Shortcake
Pipe a layer of whipped cream on top of your strawberries.
Next, lay another layer of strawberries on top of that whipped cream.
Grab the other half of the biscuit and place it on top.
Finally, for a bit of garnish, pipe a small dollop of whipped cream on top and add a strawberry slice. Repeat with the rest of your biscuits and remaining strawberries and cream. Serve and enjoy!
Tips for perfect Shortcake Biscuits
Use fresh baking powder/soda – These ingredients tend to lose their potency after they’ve been opened– baking powder especially. If your biscuits aren’t rising well, try using a fresh baking powder.
Be Gentle! – Overworking your dough will result in tough biscuits, which we don’t want! If your biscuits turn out tough, be a bit more gentle with the dough next time when you are adding the milk in.
How long will Strawberry Shortcake last in the fridge?
Easy Strawberry Shortcake
- 3/4 lb Strawberries hulled and sliced
- 1/3 cup Sugar
- 1/2 cup Flour
- 1/2 cup Bisquick
- 1 1/2 tsp Baking Powder
- 1/8 tsp Baking Soda
- 1/8 tsp Salt
- 1 tbsp Sugar
- 2 tbsp Cold Butter
- 3 oz Milk
- 1/2 tsp Vanilla
- 1 tbsp Powdered Sugar
- 3/4 cup Heavy Cream
- 5 tbsp Powdered Sugar
- 1/2 tsp Vanilla
- In a medium bowl, combine strawberries and sugar and toss to coat.
- Refrigerate for at least several hours to allow syrup to develop.
- If you do not have enough time, take several more strawberries, puree, and add to the bowl.
- Preheat oven to 450.
- In a large bowl, sift together the Bisquick, flour, baking soda, baking powder, sugar, and salt.
- Cut butter into pats and add to dry ingredients.
- Using a pastry cutter, cut in the butter until small "pebbles" are formed.
- Add vanilla to milk.
- Gradually pour in the milk while stirring with a spoon until just combined.
- If the dough is too wet, add a little more flour, just until the dough is able to be handled.
- Turn out onto a floured surface, dust top with flour, and form into just over 1/2" thickness.
- Cut circular shape with a biscuit cutter, jar lid, or drinking glass. Dip cutter in flour as necessary to avoid sticking.
- Place biscuits on a baking sheet.
- Bake for 10-15 minutes until tops are lightly browned.
- Brush tops with melted butter and dust with powdered sugar. Set aside.
- In a large bowl, combine heavy cream, powdered sugar, and vanilla.
- Whip until firm peaks form.
- Transfer to a piping bag and set aside.
- Using a serrated knife, cut each biscuit in half.
- Take about 1/8 of macerated strawberries and place them on each biscuit bottom.
- Top each with whipped cream then add another layer of strawberries.
- Place biscuit tops on top of each.
- Pipe whipped cream on each and garnish with a strawberry.
- Refrigerate until ready to serve.