I enjoy the texture of a bisquick shortcake for my strawberry shortcake recipe. One day,I wanted to make shortcake but didn't have much time. I thought that instead of having to bake biscuit mix biscuits that I love, I would get a strawberry cake mix and add the bisquick to it. Then, to make sure it was also moist, I used the ingredients listed and it come out perfect. I use coolwhip all over it or just a dollop on a piece. Great warm weather treat.

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15 Min


35 Min


1 box strawberry cake mix
2 cups bisquick or jiffy mix
1/2 c vegetable oil
1 cup buttermilk
3 eggs beaten
1 tablespoon dry strawberry jello (keep the rest of the 3 oz. box for later)


3 cups fresh or frozen strawberries sliced
1 cup water
the rest of 3oz. strawberry jello
1/2 cup sugar

Directions Step-By-Step

In bowl, beat together all ingredients except topping ingredients. Pour in greased 9x13 and bake in preheated 350 degree oven for the time recommended on the cake box.
NOTE: I add about 3 minutes more than the cake box recommends to the bake time when adding extra wet ingredients to a cake mix.
Meanwhile in a saucepan on medium, heat the ingredients in the topping until bubbly. When cake is cool, poke holes all over the top with a straw or the end of a wooden spoon handle. Pour strawberry mixture evenly over the cake so the topping juice seeps in the holes. Refrigerate 1 hour before serving. Add cool whip evenly on top OR just put a dollop on a piece when served.
Note: I have also used canned peaches and peach jello with a butter pecan cake mix. Drain the peaches before putting in saucepan. Then add the 1 cup juice instead of the water. (Add water to juice to make 1 cup liquid)

About this Recipe

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy