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Best Strawberry Shortcake

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  • Prep 20 min
  • Total 40 min
  • Servings 6
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Hundreds of home cooks have said this recipe gets 5 stars and for good reason. This strawberry shortcake recipe is as delicious and pretty as it is easy, thanks to Bisquick™ Original Pancake & Baking Mix. Bisquick™ ensures a perfect result every time, making this a great recipe for both new and experienced bakers alike! The shortcake is light and fluffy—the ideal foundation for the strawberries and whipped cream. And nothing beats the taste of fresh strawberries with whipped cream! This dessert is the perfect mix of comfort, indulgence and fresh flavor, no matter the season.This recipe goes from kitchen to table in 40 minutes, making it the perfect family treat or special occasion surprise.
Updated Feb 1, 2024
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What’s the difference between strawberry shortcake and regular cake?

Shortcakes like our Best Strawberry Shortcake have a crumbly, denser texture than more classic fluffy and spongy cakes. The texture of shortcake is similar to scones or biscuits.

How was strawberry shortcake originally made?

The first known mention of shortcake is in an English cookbook from 1588. This basic strawberry shortcake recipe did not mention fruit or cream. In fact, strawberries were first mentioned in a shortcake recipe in an Ohio newspaper in 1845. By the 1860s, cream had made its way into strawberry shortcake recipes, essentially bringing us up-to-date with the delicious dessert we know today!

What’s the best way to store strawberry shortcakes?

You may store completely cooled shortcakes at room temperature for up to 2 days in a resealable food storage bag. If you would like slightly warm shortcakes for serving, briefly reheat them in the microwave before splitting in half. These shortcakes are also great without reheating. If the shortcakes are stored, plan to make the strawberries and whipped cream about an hour before serving the shortcakes.



  • 1
    Heat oven to 425°F. In large bowl, mix strawberries and 1/4 cup sugar; set aside.
  • 2
    In medium bowl, stir Bisquick™ mix, milk, 3 tablespoons sugar and the butter until soft dough forms. On ungreased cookie sheet, drop dough by 6 spoonfuls.
  • 3
    Bake 16 to 17 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
  • 4
    Split warm shortcakes; fill and top with strawberries and whipped cream.

Tips from the Betty Crocker Kitchens

  • tip 1
    A “short” cake has a high ratio of butter to flour and sugar. Stir the dough just until the dry ingredients are moistened and a soft dough forms. The shortcakes shouldn’t stick to the pan, but you can use baking parchment or a silicone baking mat if you’d like.
  • tip 2
    Mixing sugar with the fruit, whether you stick with summer-favorite strawberries or play with juicy peaches and blueberries or raspberries and plum wedges, is a process called “macerating.” Macerating is similar to marinating, but it’s done with fruit—sometimes letting the fruit sit in flavored liquors, vinegars or syrups, or by sprinkling the fruit with sugar. The sugar draws the moisture out of the fruit, creating a fruity, sweet syrup.
  • tip 3
    The first step in making a successful whipped cream for this Bisquick™ strawberry shortcakes recipe is to refrigerate the bowl (a deep metal one works best) with the cream and the mixer beaters. The colder the cream, the faster it will whip up—but make sure you stop when it becomes stiff enough to form soft peaks.
  • tip 4
    Flavor the fruit or cream with 1/4 to 1/2 teaspoon vanilla or 1 to 2 teaspoons orange liquor. When whipping the cream, be sure to add liquid when it starts to form soft peaks, or the cream might be too loose.
  • tip 5
    In a time crunch? Use canned whipped topping instead of making it from scratch.
  • tip 6
    This particular strawberry shortcake recipe uses Bisquick™ mix for an easy, flaky shortcake shortcut that doesn’t skimp on taste. If you’re looking for an all-from-scratch recipe, try our Homemade Strawberry Shortcake.

Frequently Asked Questions

Is shortcake the same as angel food cake?

Shortcakes and angel food cakes have different textures. Shortcakes in recipes like this strawberry shortcake are similar to a sweet biscuit and use baking soda or baking powder as a leavening agent. Angel food cake gets its rise from whipped egg whites instead of baking soda or baking powder, which makes the final cake light and airy—the opposite of the richer, denser shortcake.

What is the best way to cut strawberries for shortcake?

To prepare your strawberries for strawberry shortcake, start by gently rinsing them under cold water and patting them dry. Using a paring knife, remove the stems and then cut the strawberries in half, slicing straight down lengthwise from the bottom of the strawberry through the top. Then cut the halves into thick slices. If you prefer thinner slices, cut the strawberry halves into quarters.

Should my shortcake batter be thick?

Shortcake batter is significantly thicker than regular cake batter and resembles biscuit dough. But because classic strawberry shortcake recipes like ours call for more sugar than biscuits, they come out sweeter. That’s why shortcake and strawberries make such a great dessert pair—the unique texture of the cake allows it to soak up the juice from the fruit topping!


410 Calories, 18g Total Fat, 5g Protein, 55g Total Carbohydrate, 23g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
Saturated Fat
Trans Fat
Total Carbohydrate
Dietary Fiber
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Starch; 1/2 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • This basic strawberry shortcake recipe perfectly captures the sweet taste of a carefree summer day. It’s loaded with fresh strawberries, topped with whipped cream and piled upon a flaky, buttery shortcake. Once you notice the first fresh strawberries of the season at your grocer or farmer’s market, you’ll know that winter is over, and it’s finally time to make this memorable dessert! If you’ve never made shortcakes before, don’t worry. You can learn how by reviewing Betty’s guide on How to Make Strawberry Shortcake, a collection of helpful tips, baking instructions and plenty of photos for everything you’ll need for making classic strawberry shortcakes. Once you’ve tried this Bisquick™ shortcake recipe, you can find traditional favorites, intriguing variations and fresh new takes on the classic dessert in this collection of Betty’s Best Biscuit and Shortcake recipes.
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