There is something about early summer strawberries that makes everything else wait. One evening last June I had exactly three ripe pints on the counter and no energy for anything complicated. That is when this recipe from Betty Crocker found its way to my kitchen — Bisquick, butter, milk, sugar, done.
It only takes four ingredients for the biscuits (Bisquick baking mix, butter, milk, and sugar) and they come out light and golden every time. I skip adding extra sugar to the strawberries because they are already sweet enough in season, but if you prefer a sweeter version the recipe card below has the original measurements.
How to Make It
- Make the dough. Stir together Bisquick mix, melted butter, milk, and sugar until a soft dough forms. For the gluten-free version, add three beaten eggs as well.
- Bake. Grease a cookie sheet and drop six equal portions of dough onto it — each about the size of a small apple. Bake at 425°F for 10–12 minutes until golden brown on top.
- Whip cream and serve. While the shortcakes bake, whip half a cup of whipping cream in a medium bowl with an electric hand mixer until soft peaks form. Let the biscuits cool on a wire rack for at least 5 minutes, then slice them in half and layer with sliced strawberries and whipped cream.
Gluten-Free Version
Making this gluten-free is straightforward. Use Gluten-Free Bisquick baking mix, increase the milk to ¾ cup instead of ½ cup, and add three eggs. The rest stays exactly the same.
Swaps and Variations
- Milk: Use your favorite non-dairy milk — I like vanilla almond milk.
- Nuts: Top with chopped almonds, pecans, or walnuts for a little crunch.
- Sweeter berries: Sprinkle 2 tablespoons of sugar (or to taste) over the sliced strawberries and let them sit for a few minutes before serving. The classic Betty Crocker recipe calls for ¼ cup.
- Strawberry sauce: Cook 2 cups sliced or quartered strawberries with ¼ cup sugar and 1 teaspoon vanilla in a medium saucepan over medium-high heat for about 15 minutes until thickened. Let cool to room temperature before serving.
- Fruit swaps: Blueberries or peaches work beautifully here — fresh or cooked into the sauce above using 2 cups fruit, ¼ cup sugar, and 1 teaspoon vanilla. Peaches with brown sugar are amazing.
A Note from Nora
The first time I made this recipe I forgot to let the shortcakes cool before slicing them open, and the strawberries slid straight through onto Sam’s shirt. Lesson learned: five minutes on that wire rack is non-negotiable. Since then it has become our go-to summer dessert — simple enough for a weeknight and lovely enough for company.If I can make it on a Tuesday, it is a keeper.
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