Bisquick Cake Recipes With Strawberries
Dessert Recipes

Bisquick Cake Recipes With Strawberries

Strawberries have been around for many centuries. However, history dictates that the first strawberry cake, otherwise known as shortcake, was documented in the US in 1847. Shortcakes were popular in this era, but history has come a long way and the shortcakes we once knew have developed into a light-tasting dessert perfect for any occasion.

White Cake With Fresh Strawberries

White Cake With Fresh Strawberries

This is the cake I wanted for Valentine’s Day, so I made it myself. I should mention my love of baking cakes and the fact thatI’m always looking for excuses to make one. This is a recipe best shared, as you might end up eating more than just one slice.
Prep Time 30 mins
Cook Time 30 mins
Servings 6 people

Ingredients
  

Cake

  • 3 cups Bisquick
  • 1 cup butter (Softened)
  • cups granulated sugar
  • 4 eggs
  • 3 egg yolks
  • cups milk (full fat)
  • 2 tsp vanilla extract

Strawberry Cream Cheese Frosting

  • 4 cups heavy cream
  • cups confectioners's sugar
  • 1 package cream cheese (softened)
  • 1 tsp vanilla extract
  • 4 cups strawberries (fresh, chopped)

Instructions
 

Cake

  • Preheat the oven to 350 °F. Grease three round cake pans and line the bottom of each with parchment paper.
  • Whip one cup of butter together with one and three-quarters of a cup of granulated sugar. (It’s recommended to use an electric mixer).
  • When the butter and sugar become fluffy, add four eggs and three egg yolks one at a time. Continue mixing until well blended and mix in two teaspoons of vanilla.
  • Alternately, add in three cups of Bisquick and one and one-quarter cups of milk, mixing until well combined. Scrape down the sides of the bowl if needed.
  • Pour the batter evenly into the three prepared baking pans and bake for thirty minutes or until a toothpick inserted into the middle comes out clean.
  • Cool in pan for five minutes before transferring to a wire rack to cool.

Frosting

  • Whip four cups of heavy cream using an electric mixer, until stiff peaks form. Beat in one package of softened cream cheese and one-half of a cup of confectioner’s sugar.
  • Mix in the remaining one cup of confectioners’ sugar and one teaspoon of vanilla until frosting becomes thickened.
  • Fold in four cups of fresh, chopped strawberries.

Assemble

  • Slice the tops off of two. Frost in between the two sliced layers. Place the third cake on top and finish with the remaining frosting.
  • Decorate with sliced strawberries and chocolate shavings if desired.

 

Strawberry Jello Cake

My Mom used to make this cake to go withEaster dinner. The strawberry jello powder gives the cake a light pink hue and you won’t believe how incredibly moist it is. Pair this cake with butter cream icing and it will surely be a crowd-pleaser.
Prep Time 20 mins
Cook Time 25 mins
Servings 6 people

Ingredients
  

Cake

  • 3 cups Bisquick
  • 1 package strawberry jello
  • ½ cup Granulated sugar
  • 4 egg whites
  • ½ cup butter (melted)
  • 1 cup frozen strawberries (thawed)
  • ½ cup milk

Icing

  • cup butter
  • cup confectioners' sugar

Instructions
 

Cake

  • Preheat the oven to 350 °F. Grease two round pans and line the bottom of each with parchment paper.
  • In a large bowl, combine three cups of Bisquick and one package of strawberry jello powder. Add four egg whites and one-half cup of melted butter. Beat with an electric mixer until well blended.
  • In a small bowl, mash one cup of thawed strawberries in their juice. Set aside three tablespoons for the icing.
  • Add one-half cup of milk and the remaining berries to the batter and mix until blended.
  • Pour into the prepared baking pans.
  • Bake for twenty-five minutes or until a toothpick comes out clean when inserted into the middle of the cake.
  • Cool for 10 minutes. Remove from pans to wire rack and cool completely.

Icing

  • Combine one-third cup of butter and reserved strawberries in a small bowl. Gradually beat in two and one-half cups of confectioners’ sugar until light & fluffy.
  • Place one cake on a serving platter. Top with half of the icing. Repeat layers.

 

Strawberry Sheet Cake With Lemon Cream Frosting

Strawberry Sheet Cake With Lemon Cream Frosting

This strawberry sheet cake is another one of my favorites. It’s bursting with strawberry flavor and is a fun cake to make in the summer, especially if you are fortunate to pick fresh berries. The lemon juice in the frosting gives it that subtle tang needed to make this one of the most enjoyable, refreshing cakes of the season.
Prep Time 30 mins
Cook Time 40 mins
Servings 6 people

Ingredients
  

Cake

  • 1 cup butter (room temperature)
  • 2 cups sugar
  • 2 eggs
  • 2 tsp fresh lemon juice
  • 1 tsp strawberry extract
  • 3 cups Bisquick
  • 2 tbsp strawberry-flavored jello
  • ½ tsp baking soda
  • 1 cup buttermilk
  • cup fresh strawberries (chopped)

Frosting

  • 8 oz cream cheese (room temperature)
  • cup confectioners' sugar (divided)
  • cup fresh strawberries (chopped)
  • cup heavy cream
  • 3 tbsp lemon juice

Instructions
 

Cake

  • Preheat the oven to 350 °F. Grease a 9x13 inch baking dish with nonstick cooking spray and line with parchment paper.
  • Beat one cup of butter until creamy using an electric mixer. Slowly add two cups of sugar, then continue to beat for five minutes until fluffy. 
  • Add two eggs one at a time until well incorporated. Mix in two teaspoons of lemon juice and one teaspoon of strawberry extract.
  • In a smallbo wl, sift three cups of Bisquick, two tablespoons of strawberry jello, and one-half teaspoon of baking soda.
  • Add the Bisquick mixture to the butter mixture, alternating with one cup of buttermilk, mixing until just combined.
  • Gently stir in two-thirds of a cup of strawberries. 
  • Pour the batter into the prepared baking pan and bake for forty minutes or until a toothpick inserted in the center of the cake comes out clean. 
  • Cool cake completely. Transfer to a wire rack and allow to cool before frosting.

Frosting

  • Beat eight ounces of cream cheese with one-third cup of sugar until the mixture is smooth. Fold in two-thirds of a cup of chopped strawberries.
  • In a large bowl, beat one and one-half cups of heavy cream and three tablespoons of lemon juice until the mixture is frothy. Continue beating and gradually add the remaining one-third cup of sugar.
  • Beat until mixture forms stiff peaks. Fold half of the whipped cream mixture into the cream cheese mixture until blended.
  • Fold in the rest of the whipped cream mixture.
  • Spread the top and sides of the cake with the frosting.
  • Serve and enjoy!
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AboutEmma

Emma is a freelance writer who has a Bachelor’s in Creative Writing from the University of Florida. She first became interested in eating healthier and cooking homemade food when expecting her first child. After she made the decision to be a stay-at-home mom, she began to enjoy creating her own recipes across several types of cuisine. When she’s not busy cooking and writing or looking after her family, Emma enjoys long bike rides in nature. She also enjoys nature photography. Emma’s favorite nature areas, where she finds it easier to relax, include the mountains and the ocean.