This shortcake recipe is your go-to dessert for summer, combining tender, flaky biscuits with juicy strawberries, fresh blueberries, and fluffy whipped cream.
It’s the perfect treat to highlight the best of seasonal berries!
Ingredients
For the shortcakes:
- 3 cups all-purpose flour
- 2 tsp lemon zest
- 3 tbsp granulated sugar
- 1 ½ tbsp baking powder
- 1 tsp salt
- 12 tbsp cold unsalted butter, cut into small pieces
- 1 ½ cups heavy cream
- 1 ½ tsp vanilla extract
For the strawberries + blueberries:
- 1 lb strawberries, tops removed and sliced
- ⅓ cup white sugar
- 1 pint blueberries
For the cream:
- 2 cups heavy cream
- ⅔ cup powdered sugar
- 2 tsp vanilla extract
Instructions
Step 1: In a food processor, combine flour, lemon zest, sugar, baking powder, and salt.
Pulse for 30 seconds. Add butter and pulse until small pea-sized chunks form.
Step 2: In a small bowl, mix cream and vanilla.
Add to the food processor and pulse until a dough forms.
Step 3: Divide dough into 9 equal portions. Shape into biscuits about ¾ inch thick.
Place on a parchment-lined baking sheet and chill for 20 minutes.
Step 4: Preheat oven to 425ºF. Bake biscuits for 18–20 minutes until golden brown.
Step 5: In a bowl, combine strawberries and sugar. Let sit for at least 2 hours. Toss with blueberries before serving.
Whip cream, powdered sugar, and vanilla until medium-stiff peaks form.
Step 6: To assemble, slice a biscuit in half.
Add a layer of berries and whipped cream, then top with the other biscuit half.
Serve immediately.
Tips & tricks
Prepare the biscuits ahead of time to save on last-minute assembly.
Chill butter before mixing and chill biscuits before baking to prevent spreading.
FAQs
What is the difference between strawberry shortcake and regular cake?
Strawberry shortcake uses a biscuit-like dough rather than a traditional cake batter.
It’s simpler and less sweet, making it perfect for fruit toppings!
How do you cut strawberries for shortcake?
For small strawberries, halve them. For larger ones, slice into ⅓-inch slices for quicker maceration.
Easy Strawberry Blueberry Shortcake
Ingredients
For the shortcakes:
- 3 cups all-purpose flour
- 2 tsp lemon zest
- 3 tbsp granulated sugar
- 1 ½ tbsp baking powder
- 1 tsp salt
- 12 tbsp cold unsalted butter cut into small pieces
- 1 ½ cups heavy cream
- 1 ½ tsp vanilla extract
For the strawberries + blueberries:
- 1 lb strawberries tops removed and sliced
- ⅓ cup white sugar
- 1 pint blueberries
For the cream:
- 2 cups heavy cream
- ⅔ cup powdered sugar
- 2 tsp vanilla extract
Instructions
- In a food processor, combine flour, lemon zest, sugar, baking powder, and salt. Pulse for 30 seconds. Add butter and pulse until small pea-sized chunks form.
- In a small bowl, mix cream and vanilla. Add to the food processor and pulse until a dough forms.
- Divide dough into 9 equal portions. Shape into biscuits about ¾ inch thick. Place on a parchment-lined baking sheet and chill for 20 minutes.
- Preheat oven to 425ºF. Bake biscuits for 18–20 minutes until golden brown.
- In a bowl, combine strawberries and sugar. Let sit for at least 2 hours. Toss with blueberries before serving.
- Whip cream, powdered sugar, and vanilla until medium-stiff peaks form.
- To assemble, slice a biscuit in half. Add a layer of berries and whipped cream, then top with the other biscuit half. Serve immediately.
