If you’re looking for a quick and easy way to whip up a delicious plant-based dessert, this Bisquick Shortcake recipe guide is just what you need. Bisquick, a classic pantry staple from General Mills, isn’t just for pancakes—it’s incredibly versatile in vegan baking, too. With a few simple swaps, you can transform this convenient mix into a variety of dairy-free shortcake treats that are perfect for anyone following a plant-based diet.
In this post, we’ll share 9 vegan-friendly Bisquick shortcake ideas that are easy to make, full of flavor, and guaranteed to satisfy your sweet tooth—without the eggs or dairy.
Why Use Bisquick for Vegan Shortcakes?
When it comes to quick, reliable baking, Bisquick Shortcake stands out as a go-to option for both beginner and experienced cooks. Developed by General Mills, Bisquick has earned its reputation for delivering consistent results with minimal effort. Its pre-mixed blend of flour, leavening agents, and salt simplifies the baking process, making it ideal for those who want to enjoy homemade desserts without starting from scratch.
For those following a plant-based lifestyle, Bisquick can be easily adapted to fit your needs. While the traditional instructions often call for milk and eggs, these ingredients are simple to replace with plant-based substitutions. Non-dairy milk options such as almond milk (used in our almond nut cake recipe), oat milk, or soy milk work well in the batter, offering similar moisture and texture. Instead of eggs, you can use flax eggs (a mixture of ground flaxseed and water), mashed bananas (like in our vegan banana bread recipe), or even applesauce, which all act as effective binders in vegan baking.
This flexibility makes Bisquick a perfect base for creating dairy-free shortcake recipes that don’t compromise on taste or texture. Whether you’re preparing a simple treat for yourself or entertaining guests, Bisquick shortcake is a convenient way to craft delicious, plant-based desserts in less time and with fewer ingredients.
Key Vegan Substitutes for Shortcake Baking
Creating a delicious Bisquick Shortcake without dairy or eggs is easier than you might think. With a few simple substitutions, you can maintain the rich flavor and fluffy texture that makes shortcake so satisfying. Whether you’re new to vegan baking or simply looking for reliable swaps, here are the most effective plant-based ingredients to use:
Milk Alternatives (for moisture and consistency):
Almond milk – Light and slightly nutty, perfect for keeping shortcakes soft
Oat milk – Creamier texture that mimics dairy milk well in baking
Soy milk – Protein-rich and neutral in flavor, great for structure and browning
Egg Alternatives (for binding and structure):
Flax egg – Made by mixing 1 tablespoon ground flaxseed with 3 tablespoons water (let sit for 5 minutes)
Chia egg – Similar to flax egg; made with chia seeds and provides great moisture (see how chia works in our vegan peanut butter brownies)
Butter Alternatives (for richness and flavor):
Vegan butter – Available in most grocery stores and works as a 1:1 substitute
Coconut oil – Adds a hint of coconut flavor and helps create a tender crumb (try it in our coconut custard pie recipe)
Sweeteners (for natural plant-based sweetness):
Maple syrup – A natural liquid sweetener that adds a mild caramel-like taste
Agave nectar – Sweeter than sugar and dissolves easily into batter
9 Delicious Vegan-Friendly Bisquick Shortcake Ideas
Whether you’re craving something fruity, chocolatey, or spiced, these creative takes on Bisquick Shortcake prove that plant-based desserts can be just as indulgent and satisfying. Below are nine delicious vegan-friendly shortcake variations you can make with simple pantry staples and fresh ingredients.
1. Classic Strawberry Vegan Shortcake
A timeless choice with a plant-based twist using fresh strawberries and coconut cream.
Ingredients:
2 cups Bisquick mix
½ cup almond milk
2 tbsp maple syrup (optional)
1 cup sliced fresh strawberries
½ cup chilled coconut cream
Instructions:
Preheat oven to 425°F.
Mix Bisquick, almond milk, and maple syrup until soft dough forms.
Drop spoonfuls on a baking sheet and bake for 10–12 minutes.
Cool slightly, then top with coconut cream and strawberries.
2. Blueberry Lemon Shortcake with Almond Milk
Bright and fresh, this version features lemon zest and juicy blueberries.
Ingredients:
2 cups Bisquick mix
½ cup almond milk
1 tsp lemon zest
1 cup fresh blueberries
Instructions:
Combine Bisquick, almond milk, and lemon zest. Gently fold in blueberries.
Spoon onto baking tray and bake at 425°F for 10–12 minutes.
Serve with extra berries and a drizzle of agave if desired.
3. Chocolate Chip Vegan Shortcake
For chocolate lovers, this version adds rich, dairy-free chips and agave syrup.
Ingredients:
2 cups Bisquick mix
½ cup oat milk
2 tbsp agave syrup
½ cup vegan chocolate chips
Instructions:
Mix Bisquick, oat milk, and agave syrup until combined. Fold in chocolate chips.
Bake at 425°F for 10 minutes.
Cool and serve with a dusting of cocoa or extra agave drizzle.
4. Banana Nut Shortcake
Naturally sweetened and nutty, perfect for breakfast or dessert.
Ingredients:
2 cups Bisquick mix
1 ripe banana (mashed)
½ cup oat milk
¼ cup chopped pecans
Instructions:
Blend mashed banana with oat milk, then mix into Bisquick.
Stir in chopped pecans.
Bake at 425°F for 10–12 minutes.
Best served warm with a scoop of plant-based yogurt.
5. Coconut Cream Pineapple Shortcake
Tropical and bright, this recipe uses grilled pineapple and coconut milk.
Ingredients:
2 cups Bisquick mix
½ cup full-fat coconut milk
½ cup grilled pineapple slices
¼ cup coconut cream (for topping)
Instructions:
Mix Bisquick and coconut milk into a soft dough.
Bake at 425°F for 10–12 minutes.
Layer with grilled pineapple and top with coconut cream.
6. Raspberry Chia Jam Shortcake
A fruity and fiber-rich twist with homemade chia jam between layers.
Ingredients:
2 cups Bisquick mix
½ cup almond milk
½ cup raspberry chia jam (homemade or store-bought)
Instructions:
Prepare Bisquick dough with almond milk and bake for 10 minutes.
Slice shortcakes in half and spread chia jam between layers.
Add a small dollop on top before serving.
7. Vegan Peach Shortcake with Cashew Cream
Perfect for summer, featuring juicy peaches and creamy cashew topping.
Ingredients:
2 cups Bisquick mix
½ cup almond milk
1 fresh peach, sliced
½ cup cashew cream
Instructions:
Bake Bisquick shortcakes as directed.
Layer sliced peaches and cashew cream inside and on top.
Chill before serving for a refreshing treat.
8. Apple Cinnamon Shortcake
A cozy, spiced option ideal for fall or holiday gatherings.
Ingredients:
2 cups Bisquick mix
½ cup oat milk
½ cup stewed apples
½ tsp ground cinnamon
Instructions:
Mix Bisquick, oat milk, and cinnamon.
Gently fold in stewed apples.
Bake at 425°F for 10–12 minutes and serve warm.
9. Chocolate Strawberry Shortcake Stack
Elegant and indulgent with layers of cocoa-infused cake and berries.
Ingredients:
2 cups Bisquick mix
½ cup almond milk
2 tbsp cocoa powder
1 cup sliced strawberries
Coconut cream (for layering)
Instructions:
Add cocoa powder to Bisquick mix and combine with almond milk.
Bake shortcakes and let cool.
Layer with strawberries and coconut cream to create a stacked dessert.
Storage and Serving Tips
Once you’ve enjoyed a freshly baked Bisquick Shortcake, you may want to save some for later. Proper storage and thoughtful serving methods can help preserve the texture and flavor of your vegan-friendly shortcakes.
1. Storing Vegan Shortcake (to maintain freshness):
Store leftover Bisquick Shortcake in an airtight container at room temperature for up to 24 hours.
For longer storage, place shortcakes in the refrigerator for up to 3 days.
If your shortcakes contain fruit fillings or coconut cream, refrigeration is highly recommended to prevent spoilage.
Avoid stacking shortcakes in storage to prevent them from becoming soggy or compressed.
2. Freezing Tips (if you want to prepare in advance):
Let shortcakes cool completely before freezing.
- Wrap each piece individually in parchment paper and place in a freezer-safe container from Amazon.
Vegan shortcakes can be frozen for up to 2 months without affecting quality.
Thaw at room temperature before reheating or serving.
3. Reheating and Serving Leftovers (to keep them tasting fresh):
Warm shortcakes in a preheated oven at 300°F for about 5–8 minutes. This helps restore their light texture.
For a quicker option, microwave on low for 20–30 seconds, but avoid overheating as it may dry them out.
- Serve reheated Bisquick Shortcake with a fresh topping of sliced fruit such as strawberries, peaches, or blueberries (like in our vegan green bean casserole recipe).
Add a spoonful of vegan whipped cream or chilled coconut cream (for extra richness).
You can also drizzle with maple syrup or a fruit compote to enhance flavor and moisture.
Whether freshly baked or saved for later, proper storage and serving techniques will keep your plant-based Bisquick Shortcake delicious and enjoyable every time.
FAQs About Vegan Bisquick Shortcakes
1. Is Bisquick vegan by default?
Original Bisquick is mostly vegan but not certified as such. It does not contain animal-derived ingredients, but it is always best to check the label as formulations may vary. Some variations, like Bisquick Heart Smart or Gluten-Free, may contain added ingredients (such as sugar or leavening agents) that aren’t considered strictly vegan depending on sourcing. For a plant-based Bisquick Shortcake, many home bakers still use Original Bisquick with vegan substitutions for dairy and eggs.
2. Can I use gluten-free Bisquick for this recipe?
3. What’s the best vegan milk for baking shortcakes?
When making a plant-based Bisquick Shortcake, the most commonly recommended milk alternatives include almond milk, oat milk, and soy milk. Almond milk offers a light texture, oat milk adds creaminess and natural sweetness, while soy milk delivers a rich, neutral base ideal for baking. Choose unsweetened varieties to control sugar levels in your final recipe.
4. Can I make these shortcakes ahead of time?
Yes, you can prepare Bisquick Shortcake in advance. Bake the shortcakes and let them cool completely before storing. Keep them in an airtight container at room temperature for a day, or refrigerate for up to 3 days. For best texture and flavor, store fruit fillings and toppings separately, and assemble the shortcakes just before serving.
5. What toppings go best with vegan shortcakes?
Conclusion
Creating a delicious Bisquick Shortcake doesn’t have to mean using traditional dairy or eggs. With just a few simple plant-based swaps, you can enjoy a variety of shortcake recipes that are entirely vegan and full of flavor. Whether you prefer the classic strawberry version, a rich chocolate twist, or a fruity summer combo, Bisquick offers a convenient and consistent base for all your vegan dessert ideas.
From almond milk to coconut cream, and from chia eggs to maple syrup, the options for customizing your vegan shortcakes are nearly endless. Plus, the ease of using Bisquick makes it perfect for both beginner and seasoned plant-based bakers. For more baking inspiration, explore our collection at Toss Recipes.
Have you tried making your own vegan Bisquick Shortcake? We’d love to hear about your favorite flavor combinations or creative twists. Share your go-to variation in the comments below and inspire others on their plant-based baking journey.
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