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Easy Strawberry & Blueberry Shortcakes

Easy strawberry & blueberry shortcakes with tender, buttery biscuits and a juicy macerated berry topping. Fluffy homemade shortcakes are baked until golden, then layered with billowy whipped cream for an instant summer dessert.
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Prep Time 25 minutes
Cook Time 15 minutes
macerate berries and chill whipped cream 15 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Shortcakes
  • 2 cup all-purpose flour
  • 3 tbsp granulated sugar
  • 1 tbsp baking powder
  • 0.5 tsp salt
  • 0.5 lb unsalted butter cold, cubed (1 stick)
  • 0.75 cup heavy cream cold; plus more for brushing
  • 1 tsp vanilla extract
Berry Filling
  • 1.5 cup fresh strawberries hulled and sliced
  • 1 cup fresh blueberries
  • 3 tbsp granulated sugar
  • 1 tsp lemon juice
  • 0.5 tsp lemon zest
Whipped Cream
  • 1 cup heavy whipping cream chilled
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan

Method
 

Bake the shortcakes
  1. Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until combined.
  3. Add cold cubed unsalted butter and work it into the flour mixture with your fingertips until it resembles coarse crumbs with some pea-sized pieces—do not overwork it.
  4. Stir in cold heavy cream and vanilla extract just until a shaggy dough forms.
  5. Turn the dough out onto a lightly floured surface and pat gently into a ¾-inch thick round.
  6. Use a 2½-inch round cutter to cut out 8 shortcakes, then place them on the prepared baking sheet.
  7. Brush the tops lightly with heavy cream, sprinkle with a pinch of granulated sugar, and bake for 13–15 minutes until puffed and golden brown on top.
  8. Let the shortcakes cool on the pan for 10 minutes.
Macerate the berries
  1. In a bowl, combine sliced fresh strawberries, fresh blueberries, granulated sugar, lemon juice, and lemon zest.
  2. Toss gently and let sit for at least 15 minutes until the berries release their juices.
Whip the cream
  1. In a chilled bowl, beat heavy whipping cream, powdered sugar, and vanilla extract with a hand mixer on medium-high until soft, billowy peaks form.
Assemble and serve
  1. Split each warm shortcake in half.
  2. Spoon a generous heap of macerated berries with their juices onto the bottom half.
  3. Add a big cloud of whipped cream on top of the berries.
  4. Set the top half on at a slight angle and serve immediately.

Notes

Use very cold butter and cream for taller, flakier shortcakes—if the dough warms, refrigerate 10 minutes before cutting. Store assembled shortcakes in the fridge up to 1 day, but bake shortcakes and store the berry mixture separately up to 3 days. Freeze unbaked dough rounds up to 1 month; thaw and bake. For a lower-sugar option, you can reduce granulated sugar in the berry filling by about 1 tbsp and keep the lemon for brightness.