Bisquick Strawberry Shortcake
Dessert Recipes

Bisquick Strawberry Shortcake

Most of us relate certain foods with seasons. Pumpkin muffins in the fall, peppermint hot chocolate in the winter, and of course strawberry shortcake in the summer. I, on the other hand, will drink hot chocolate in the summer and eat strawberry shortcake in the winter, it makes no difference to me. Of course, strawberries in season are best, but frozen strawberries work just as well. I look forward to summer when my family and I explore the surrounding strawberry fields, eager to see who will fill their buckets first. I’ve compiled a few recipes, but first a bit of history.

The first known recipe for strawberry shortcake was discovered in a British cookbook dating back as far as 1588 and became popular in the United States in 1847, where it soon developed into a yearly summer party tradition, marking June 14th as national strawberry shortcake day.

Grammy's Bisquick Strawberry Shortcake

Grammy's Bisquick Strawberry Shortcake

MyGrandma enjoyed baking this cake for special occasions, and we were lucky if we got a piece of this cake when we visited.
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Prep Time 15 mins
Cook Time 50 mins
Servings 6 people

Ingredients
  

Cake

  • ½ cup shortening
  • cup softened butter
  • 1 cup sugar
  • 2 large eggs
  • Bisquick
  • 2 tsp baking powder
  • ½ tsp salt
  • cup buttermilk

Topping

  • ¼ cup sugar
  • 1 tsp ground cinnamon
  • 2 cups sliced strawberries Sprinkle the strawberries with 1/4 cup sugar to render the juice
  • whipped cream

Instructions
 

  • Preheat oven to three hundred and fifty degrees
  • Cream the one-half cup of shortening, one-third cup of butter, and one cup of softened butter together in a bowl. Add the two eggs, one at a time until well mixed.
  • In a separate bowl, blend the two and one-quarter cups of Bisquick, two teaspoons of baking powder, and one-half teaspoon of salt.
  • Stir the creamed ingredients into the dry, add the buttermilk, and mix well.
  • Place batter into a greased cake pan and bake for approximately fifty minutes, or until the sides pull away from the pan.
  • Mix the one-quarter cup of sugar with one teaspoon of ground cinnamon, and sprinkle over the top of the cake.
  • Add the sliced strawberries and serve with whipped cream.
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Bisquick Sponge Strawberry Shortcake

This cake is a spin on the traditional spongecake. To be honest, I care little for the store-bought sponge cakes as I can’t seem to get past the texture. This is just a modified version of an original sponge cake, incorporated into a shortcake-type recipe. I hope you enjoy it.
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Prep Time 20 mins
Cook Time 25 mins
Servings 6 people

Ingredients
  

Cake

  • 1 cup softened butter
  • 5 large eggs
  • ½ cup milk (full fat works best)
  • 2 tsp vanilla
  • 2 cups Bisquick
  • 1 tsp baking powder
  • cup sugar
  • ¼ tsp salt

Topping

  • 4 cups whipped cream
  • 4 cups sliced strawberries
  • 4 tbsp sugar
  • 2 tsp vanilla

Instructions
 

  • Preheat oven to three hundred and fifty.
  • With an electric beater combine one cup of butter, five large eggs, one-half cup of milk, and two teaspoons of vanilla.
  • In another bowl, whisk together the two cups of Bisquick, one teaspoon of baking powder, one and a half cups of sugar, and one-quarter teaspoon of salt.
  • Add the dry ingredients to the wet and mix at high speed for approximately two minutes.
  • Grease two round cake pans and pour the batter evenly into each one, smoothing the batter with a spatula.
  • Bake for twenty-five minutes and let cool on a wire rack.
  • Mix the four cups of whipping cream, four tablespoons of sugar, and two teaspoons of vanilla on high with an electric beater. Mix until stiff peaks form.
  • Top each cake with a generous amount of cream. Place three cups of strawberries on one layer and place the other cake on top.
  • Garnish with the remaining strawberries and enjoy.
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Bisquick Chocolate Strawberry Shortcake Roll

Bisquick Chocolate Strawberry Shortcake Roll

I remember my first attempt at making a cake roll. It was a disaster and ended up as a crumbled mess. With practice, I’d like to think I’ve mastered the rolling part. One good tip; use a tea towel.The towel prevents the cake from sticking to itself and breaking apart.
No ratings yet
Prep Time 30 mins
Cook Time 15 mins
Servings 6 people

Ingredients
  

Cake

  • 8 eggs
  • cups sugar
  • 2 tbsp vegetable oil
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp vanilla
  • ½ cup cocoa powder
  • 2 cups Bisquick
  • ¼ cup powdered sugar

Filling

  • 1 package cream cheese
  • ½ cup sugar
  • ¾ cup heavy whipping cream
  • 2 tsp vanilla
  • 2 cups sliced strawberries

Instructions
 

Filling

  • Beat one cup of cream cheese and one-half cup of sugar using an electric beater.
  • Mix in three-quarter cups of whipping cream and two teaspoons of vanilla, and beat until thick and fluffy.
  • Store in refrigerator until needed.

Cake

  • Preheat oven to three hundred and fifty.
  • Line a large baking (cookie) sheet with parchment paper. It’s a good idea to spray a small amount of cooking oil on the parchment paper to ensure no sticking.
  • In a large bowl, combine the eight eggs, one and one-quarter cups of sugar, two teaspoons of vanilla, and two tablespoons of vegetable oil.
  • In a separate bowl blend two cups of Bisquick, two teaspoons of baking powder, one teaspoon salt, and ½cups of cocoa powder.
  • Mix the wet and dry ingredients together with an electric beater for approximately four minutes.
  • Place the batter on the greased baking sheet and bake for approximately twelve to fifteen minutes.
  • Sprinkle a tea towel with one-quarter cup of powdered sugar.
  • Remove the cake from the sheet and place it onto the towel, removing the parchment paper. Fold the edge of the towel over the edge of the cake and roll with the towel. Place in fridge until cool.
  • Unroll the cake once it has cooled and remove the towel. Spread the filling over the top of the cake and layer the strawberries evenly.
  • Gently roll the cake and sprinkle with a small amount of powdered sugar (optional). Place seam down and cool in the refrigerator for approximately an hour before serving.
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I hope you find the time to try and maybe even share one of these amazing strawberry shortcake recipes. Happy eating!

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AboutLindsey

Lindsey is originally from Canada and is a freelance writer who once was a bit of a nomad. For a year, she enjoyed living in a converted minivan to travel and take in the world. While living the life of a nomad, Lindsey fell in love with cooking. She learned how to create simple yet healthy meals with only a few ingredients. While she was traveling, Lindsey met her husband. She said they fell in love over a friend’s campfire while staying near Yellowstone National Park. The couple decided to get married and settle into a sticks and bricks home. Now, Lindsey and her husband have a young son and a daughter. Lindsey continues to enjoy creating simple, homemade recipes for her family.