I use a 8x8" pan for this recipe... or a 9x13" if I double the recipe.

My Mom made our strawberry shortcake with the Bisquick Pan recipe in a 9-10 inch cake pan then, when out of the oven and still hot, she cut it crosswise, buttered up the bottom portion real good w/softened butter then poured defrosted frozen strawberries (with syrup) over it. The top half was replaced, a little more butter applied and finished off the strawberries. A tastier treat than the whipped cream and white cake ones that you find in bakeries, restaurants and stores. Gimme this nice fattening goodie any day! And it is true, Sandy, you rarely find the recipe on (or inside) the box anymore. Trina, thanks for the extra info.

This is the way l have always had shortcake. Lots of butter YUM!

Thanks, Teddi, for posting this! I've looked all over. Used to be on the box. Love it!

Thank you for this old favorite recipe, they don't have it on the box of Bisquick that I have and I had never written it down! It is the tried and true favorite shortcake of my family for when fresh strawberries and fresh peaches are in season. Just slice either one and mix with sugar, let sit while the shortcake is baking and yum!!!

Yes, I always went by the "pan" recipe on the Bisquick box and then they stopped printing it. I made the individual cakes, but they just don't taste the same. I've been looking for this recipe for years!

I never bake. And this recipe makes the best strawberry shortcake I have ever tasted, especially the best I have ever made. Great recipe.

This was my favorite as a child. Brings back so many memories

Another way to make the shortcakes is to make about 8 lumpy balls, place them on the baking sheet, and bake as normal. My family would break them apart, put strawberries and heavy whipping cream on top.

Thank you for sharing this original "cake style" recipe instead of the individual biscuits. This is what I grew up on as a kid, & my Grandma would make every time we had strawberry shortcake :) They no longer put this recipe on the Bisquick box unfortunately, & I've looked for it forever! It's the BEST :)

Great recipe, and I did take notice that it was on the boxes of Bisquick at our local grocery store here in PA.

This still doesn't seem like the OLD recipe from the Bisquick box. My mom made this all the time, and it seemed to "pour" into the pan and then rise much, much more than this recipe. I'm wondering what has changed? I can't seem to find any different recipes that result in a "cake" type shortcake, which in my humble opinion, is the only way to eat strawberry shortcake! :-) I'll keep experimenting and searching!

It was great this way. I tried two eggs also to make it rise more and make it more cake like. Perhaps that is what Stacy S. is looking for.

Does anyone have the recipe for the bisquick strawberry shortcake pan version from A-Z? I want to make this but do you use cream cheese or cool whip between the layers?

I found the recipe I cut out from the Bisquick box. It matches this identically. :)

Stacy S, this may be what you're looking for. Cake style batter that pours into the pan - Strawberry Shortcake Squares

Delicious and so flaky. My husband loved the traditional taste. I make my own Bisquick mix and have it on hand.

Thank you sooo much for this recipe! I can't believe they stopped putting it on the box!

Thank you for posting this! It's the shortbread recipe I grew up with, and as Sandy mentioned, is no longer on the box :( (I bought a box of Bisquick this weekend specifically for this shortbread.)

This is my favorite shortcake as well. But, we toast almonds in a pan with butter, sprinkle on Bisquick before baking, along with a few tbsp. of brown sugar on top. So incredibly good.

AWESOME! Sending this recipe on to the real cook in my family - my sister Pat!

My mother also used to make this when I was a youngster. And like Teddi from New Jersey's mom, she would butter both layers while it was still hot. It was to die for. My mom is now 85 years old and still loves it. She can not make it anymore but I am delighted to do it for her. The recipe WAS on the back of the Bisquick box I bought today at Publix here in Central Florida. The recipe was the same as above except they call for 2/3rds of a cup of milk. They also said to make 6 individual shortcakes and bake at 425°F for 10-12 minutes. I did it in an 8 inch cake pan and baked it at 425°F for 16 minutes and it turns out perfect. I cut in half horizontally and buttered the top of each half, layering strawberries on the top of each. Just like mom. It is delicious but somehow it was a little better when mom did it. Must be the love that went into it.

Thank you for posting the size pan needed for the recipe.

The Bisquick recipe is "IN THE BOX" now

This is the only recipe I use for Strawberry Shortcake for the past 50 years! I add some lemon zest and a dash of vanilla. I also bake it in a 9-inch pie plate, cut in wedges and split each wedge in half horizontally. Prefer to serve it warm from the oven.