Strawberry Shortcake with Bisquick

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Craving a sweet treat? Try this dairy-free twist on a classic dessert. Strawberry shortcake made with Bisquick is quick, easy, and delicious. You can whip up these fluffy biscuits in no time, top them with juicy strawberries, and add a dollop of plant-based whipped cream.

This recipe is perfect for summer gatherings or a cozy night in. The best part? It’s so simple that even kids can help make it. Get ready to impress your friends and family with this scrumptious dessert that everyone can enjoy.

Tool Requirements

You’ll need some basic kitchen tools to whip up this tasty strawberry shortcake. Grab a large mixing bowl to combine your dry ingredients. A whisk comes in handy for blending everything smoothly.

Don’t forget measuring cups and spoons – accuracy is key for the best results. A baking sheet is essential for cooking the shortcakes. Line it with parchment paper to prevent sticking.

For the strawberries, you’ll want a sharp knife and cutting board. A potato masher works great for gently crushing some berries to release their juices.

To assemble your shortcakes, have a serrated knife ready to slice them in half. A spatula helps spread the whipped topping evenly.

Speaking of whipped topping, an electric mixer makes quick work of whipping it up. If you don’t have one, a whisk and some elbow grease will do the trick.

Lastly, grab some pretty plates or bowls for serving. Your delicious creation deserves a nice presentation!

Preparing The Ingredients

Let’s get everything ready for your strawberry shortcake. You’ll need Bisquick mix, plant-based milk, sugar, and vanilla extract for the biscuits. Don’t forget the strawberries and a dairy-free whipped cream alternative.

Start by washing and slicing the strawberries. Mix them with a bit of sugar to bring out their natural sweetness. Set this aside to let the flavors meld while you work on the other components.

For the biscuits, grab a large mixing bowl. Combine the Bisquick mix with your chosen plant milk. Add a touch of sugar and vanilla for extra flavor. Mix until just combined – don’t overwork the dough or your biscuits might turn out tough.

Make sure you have a baking sheet ready and lined with parchment paper. This will prevent sticking and make cleanup easier.

Lastly, check that you have your dairy-free whipped topping on hand. If you’re making it from scratch, ensure all ingredients are chilled for the best results.

With everything prepped, you’re all set to start baking your delicious strawberry shortcake.

Variations To Try

Want to mix things up with your strawberry shortcake? Try these tasty twists on the classic recipe.

• Swap out strawberries for other fresh berries. Blueberries, raspberries, or blackberries work great. You can even use a mix for a berry medley shortcake.
• Add some zest to your biscuits. Mix lemon or orange zest into the Bisquick batter before baking. This gives a bright, citrusy flavor that pairs well with the sweet berries.
• Get creative with toppings. Drizzle chocolate sauce, caramel, or fruit puree over your shortcake. Sprinkle on some chopped nuts or coconut flakes for extra crunch.
• Try a savory spin. Make herb biscuits by adding basil or thyme to the mix. Top with balsamic-macerated strawberries for a unique flavor combo.
• Make mini shortcakes. Use a small cookie cutter to create bite-sized treats. These are perfect for parties or as cute individual desserts.
• Go tropical. Add some diced mango or pineapple to your strawberries. A splash of rum in the whipped cream gives it a vacation vibe.

Storage Tips

Keep your strawberry shortcake fresh by storing it properly.

• Place leftovers in an airtight container in the fridge. This will help maintain its texture and prevent it from drying out.
• For best results, eat the shortcake within 2-3 days. The biscuits may soften over time, but they’ll still taste great.
• If you want to prep ahead, make the biscuits and store them separately. Keep them at room temperature in a sealed bag for up to 2 days. Whip the cream and slice the strawberries just before serving.
• You can freeze the biscuits for longer storage. Wrap them tightly in plastic wrap and place in a freezer bag. They’ll stay good for up to 3 months. Thaw at room temperature when you’re ready to use them.
• Don’t freeze the assembled shortcake. The cream and strawberries won’t hold up well in the freezer. Stick to refrigerating the complete dessert instead.
• Store your strawberries in the fridge, unwashed, until you’re ready to use them. This will help them last longer and stay juicy for your shortcake.

Strawberry Shortcake With Bisquick

This easy vegan strawberry shortcake made with Bisquick is what you're looking for! It has fresh strawberries, whipped cream and delicious crumble. No matter if you're looking for an easy fresh strawberry recipe, a vegan dessert or a romantic recipe for two, this shortcake has got you covered!

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Resting time 5 minutes mins

Course Dessert

Cuisine American

Servings 2 servings

Calories 200 kcal

Ingredients

  

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• 1/2 cup of Bisquick mix
• 1/4 cup of plant-based milk
• 1 tablespoon of sugar for the biscuits
• 1/4 teaspoon of vanilla extract
• 1 cup of fresh strawberries
• 1 tablespoon of sugar for the strawberries
• 1/2 cup of dairy-free whipped cream alternative

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Instructions

 

• Wash and slice the strawberries.
• Mix the sliced strawberries with 1 tablespoon of sugar and set aside.
• Preheat your oven to 425°F (220°C).
• In a large mixing bowl, combine the Bisquick mix, plant-based milk, 1 tablespoon of sugar, and vanilla extract.
• Mix until just combined, being careful not to overwork the dough.
• Drop spoonfuls of the dough onto a baking sheet lined with parchment paper.
• Bake for 10-12 minutes or until the biscuits are golden brown.
• While the biscuits are baking, ensure your dairy-free whipped cream alternative is ready.
• Once the biscuits are done, let them cool for a few minutes on a wire rack.
• Split the biscuits in half horizontally.
• Layer the bottom halves with the sugared strawberries and a dollop of dairy-free whipped cream.
• Place the top halves of the biscuits over the filling.
• Add another dollop of dairy-free whipped cream and a few more strawberries on top if desired.

Nutrition

Calories: 200kcal

Keyword Vegan

Tried this recipe?Let us know how it was!

Stefan K.

Stefan has been vegan since 2019 and has been regularly working on his strength since the beginning of 2023. He’s on a mission to help other vegans get stronger and have all of them achieve the quality of life they deserve.