Easy Strawberry Blueberry Shortcake
This shortcake recipe is your go-to dessert for summer, combining tender, flaky biscuits with juicy strawberries, fresh blueberries, and fluffy whipped cream.
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.