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.

★★★★★ 4 votes
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


1In 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.
2Note: 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