Lightly sweetened, tender shortcakes are piled high with fresh strawberries, blueberries, and whipped cream. These berry shortcakes are a fun patriotic twist on the usual strawberry shortcake!
If you’re ever lacking for a simply delicious dessert idea, and fresh berries are in season, then berry shortcakes are your answer. A light and tender shortcake biscuit topped with heaps of fresh berries and cream just cannot be beat at this time of year. Not too heavy, but definitely sweet enough to satisfy your sweet tooth, these berry shortcakes are sure to become a favorite of yours.
I’ve been making this recipe for years, and after trying many different shortcake recipes this is the one I always come back to. The shortcakes are easy to make and only require a few ingredients. They always turn out perfectly tender with just the right amount of sweentess. Once you pile some fresh berries on top, you almost don’t even need the whipped cream. Almost.
I used to use my stand mixer to whip whipped cream, but now I have this handy kitchen gadget and I’ll never go back. At first, I wasn’t sure that I would use a cream whipper enough to justify owning it, but I love the time and effort that it saves me. Plus, you can store it in the fridge with whipped cream for up to 10 days. It’s perfect for garnishing desserts, coffee, or hot cocoa!
Since the 4th of July is only 3 days away (how can that be?!), I thought it would be fun to use strawberries and blueberries for a patriotic twist on the usual strawberry shortcakes. Of course you can use whatever types of berries you like. I’m partial to the strawberries and blueberries, but raspberries and blackberries would be delicious, too.
- 4 cups all-purpose flour
- 2 tbsp. baking powder
- ½ cup sugar, plus more for sprinkling
- 1 tsp. salt
- 1½ sticks (12 tbsp.) cold unsalted butter, cut into small pieces
- 2 cups heavy cream
- 1 egg, lightly beaten
- Preheat oven to 400 degrees F. In a large bowl, whisk together the flour, baking powder, sugar, and salt. Using a pastry blender, cut in the butter until the mixture resembles coarse crumbs with a few larger clumps remaining.
- Pour in the heavy cream and use a fork to mix it into the flour mixture, incorporating crumbs at the bottom of the bowl, until the dough just comes together. The dough will be slightly sticky.
- Turn the dough out onto a lightly floured work surface. With floured fingers, gently pat the dough into a round about 1¼ inches thick, pressing in any loose bits. Be careful not to overwork the dough. Use a floured 2¼-inch round biscuit cutter to cut out the biscuits as close together as possible. (Use one cut edge as the edge for the next biscuit.)
- Place the biscuits on a parchment-lined baking sheet about 1½ inches apart. Brush rounds with the lightly beaten egg and sprinkle with sugar. Bake, rotating the sheet halfway through, until the biscuits are golden, 20 to 25 minutes. Transfer to a wire rack to cool.
- To serve, split biscuits in half with a serrated knife. Place bottom halves on serving plates, top with fresh sliced strawberries and freshly whipped cream, and cover with biscuit tops. Serve immediately.
More fresh fruit desserts you will love:
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