Bundt cakes · Cakes

Chocolate strawberry Bisquick cake

Chocolate strawberry Bisquick cake is a surprisingly moist flavorful cake that starts with baking mix.

I saw some Bisquick in the store recently. For those of you outside the US, Bisquick is a baking mix that you can use to make pancakes or biscuits.

When I was young, my mother didn’t cook. The only baked goods we had, came from box mixes. My sister and I were grateful for our box-mix baked goods.

I know many people scoff at box mixes but they have their place. For those who lack confidence or skill, box mixes provide relatively foolproof alternatives to from scratch recipes. I read some time ago that kids today no longer learn how to cook so what we consider “simple” may not seem so to millennials.

If you’re a busy mom who is pressed for time, throwing a few ingredients into a mix speeds up the process. I started making biscotti when my kids were young because you could over bake them with little consequences. So no judgement here.

I haven’t used Bisquick since I left home so I picked up a box for old time’s sake. Then came the question of what to do with this box of mix. I wasn’t in the mood for pancakes and home-made biscuits are sooooo much better than Bisquick.

I have to say though that Jiffy makes seriously good, cheap biscuit and corn bread mixes. They were staples in my college years. Hard to beat $0.25, an egg and some water for 6 cornbread muffins. Just as cheap as Ramen but better!

Valentine’s Day is coming up and I wanted to make a chocolate strawberry cake for my heart cake pan.

I revised a recipe I found on King Arthur flour for gluten-free baking mix vanilla cake. The result was a surprisingly moist chocolate cake with a hint of strawberry flavor.

I only added a cup of chopped strawberries because I worried about making the moisture content too high. I think you could add another half cup and be fine. If you want more strawberry flavor, you could also add a teaspoon of strawberry extract or add a tablespoon of strawberry jam to the batter.

The texture of this chocolate strawberry Bisquick cake is also a little different from a typical cake. It’s more biscuit like (scones for you non-Americans). So it’s dense and a little coarse for a cake. Even so, my colleagues gobbled it up.

I baked my cake in a Wilton heart pan. The decorative pattern was so pretty I could have just dusted my chocolate strawberry bisquick cake with powdered sugar and served it with strawberry sauce and maybe some fresh strawberries.

I didn’t have any fresh strawberries to dress this up so I topped it with a dark chocolate ganache. I tried to make the heart out of white chocolate strawberry ganache but my decorating skills are limited. So I used whipped cream (from a can) to cover up my rough edges.

If you don’t have Bisquick, you can make your own biscuit mix with this recipe.

Chocolate strawberry Bisquick cake


  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1/2 cup oil
  • 4 medium eggs (3 large eggs)
  • 1 cup sour cream
  • 2 1/2 cups Bisquik (baking mix)
  • 1/4 cup unsweetened cocoa powder
  • 1 cup chopped strawberries
  • 1/2 cup mini chocolate chips

Chocolate Ganache

  • 2 bars of dark chocolate (200 grams) broken into small pieces
  • 1/2 cup heavy cream, room temperature

White chocolate strawberry ganache

  • 1/3 cup white chocolate chips
  • 1/3 cup heavy cream, room temperature
  • 1 1/2 tablespoons strawberry jam
  • powdered food coloring (if more pink is desired)


Preheat the oven to 350°F. Grease a 13 x 9 inch baking pan or a 10" bundt pan.

Cream butter and sugar until smooth. Add eggs one at a time, mixing until smooth.

Add the rest of the ingredients and mix until just combined.

Pour into the baking pan and bake for 35-40 minutes for a 9x13 inch pan or 45-55 minutes for the bundt pan.

Let cool to luke-warm before removing from the pan.

Cover the cake with chocolate ganache or dust with powdered sugar.

Chocolate ganache

Put ingredients into a heat-proof bowl that fits on top of a large pot without touching the bottom of the pot.

Boil a small amount of water in the bottom of the large pot.

Turn the heat off and set the bowl on top. Let sit for 5 minutes. Then stir the chocolate and cream together until the chocolate is melted and the mixture is smooth.

White chocolate strawberry ganache

Put chocolate chips and cream in a heat proof bowl. Set the bowl on top of a pan of boiling water and turn off the heat. Let sit for 3-5 minutes and stir until chocolate is melted and mixture is smooth.

Mix in the strawberry jam until smooth.

You can add a little powdered food coloring if you want more pink color (liquid food coloring has too much water and may cause the chocolate to seize up).

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 306Total Fat: 24gSaturated Fat: 10gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 79mgSodium: 74mgCarbohydrates: 22gFiber: 1gSugar: 20gProtein: 3g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

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