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Classic Strawberry Shortcake

Classic Strawberry Shortcake is the ultimate combination of tender biscuit-style cakes, juicy macerated strawberries, and freshly whipped cream. This timeless dessert offers balanced sweetness, refreshing fruit flavor, and a soft, buttery bite that melts effortlessly in your mouth. Whether served at family dinners, summer picnics, holidays, or weekend gatherings, this dessert delivers the perfect blend of fresh strawberry goodness and nostalgic homemade comfort.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Servings: 6

Ingredients

  • 3 tablespoons melted butter or margarine
  • ½ cup whipping cream
  • strawberries sliced
  • 3 tablespoons sugar
  • ¼ cup sugar
  • 2⅓ cups Original Bisquick® mix
  • ½ cup milk

Instructions

  • Preheat oven to 425°F (218°C).
  • Mix sliced strawberries with ¼ cup sugar in a large bowl and set aside to macerate.
  • Combine Bisquick mix, milk, 3 tablespoons sugar, and melted butter in a medium bowl.
  • Stir until a soft dough forms.
  • Drop the dough onto an ungreased baking sheet to form 6 mounds.
  • Bake for 10–12 minutes or until golden brown.
  • Beat whipping cream in a separate bowl on high speed until soft peaks form.
  • Split warm shortcakes horizontally.
  • Fill shortcakes with strawberries and whipped cream.
  • Add more strawberries and cream on top before serving.

Notes

Ingredient Substitutions
  • Replace whipping cream with canned coconut cream for a dairy-free version.
  • Use brown sugar to macerate strawberries for a deeper caramel-like flavor.
  • Add vanilla extract or lemon zest to strawberries for extra brightness.
Make-Ahead & Storage
  • Shortcakes can be baked 1 day in advance and stored in an airtight container.
  • Reheat shortcakes in a warm oven for a fresh-baked feel.
  • Keep macerated strawberries refrigerated up to 24 hours for best texture.
  • Whipped cream is best fresh but can be stabilized with 1 tablespoon powdered sugar.
Serving Variations
  • Add blueberries or raspberries to the strawberry mixture for a mixed-berry shortcake.
  • Serve with vanilla ice cream for a richer, sundae-style dessert.
  • Brush warm shortcakes with melted butter and sprinkle sugar for a crisp top.
Avoid Common Mistakes
  • Do not overmix the dough — a gentle stir keeps shortcakes tender.
  • Avoid using watery or underripe strawberries; sweetness matters.
  • Don’t skip macerating the berries — the syrup is essential for authentic flavor.
  • Serve shortcakes promptly; they can dry out if left too long.