Embrace the vibrant flavors of summer with our ultimate blueberry strawberry shortcake recipe. This iconic dessert combines tender, flaky buttermilk biscuits with sweet, juicy macerated berries and a cloud of vanilla bean whipped cream. It is truly the perfect treat for any occasion.Prepare to delight your taste buds with this classic American favorite. Our recipe ensures a delightful texture and an explosion of fresh fruit flavor in every single bite. Get ready to bake a masterpiece that will impress everyone!
Table of Contents
Why You’ll Love Blueberry Strawberry Shortcake
- Perfect for Summer: This shortcake brilliantly captures the essence of summer with fresh, vibrant blueberries and strawberries. It’s a truly refreshing and delightful treat for any warm-weather gathering.
- Irresistibly Flaky Biscuits: Our recipe features perfectly tender, golden buttermilk biscuits that are light, airy, and melt-in-your-mouth delicious. They provide the ideal contrast to the sweet fruit.
- Crowd-P leasing Dessert: A classic American favorite, this dessert is always a hit at parties, barbecues, or family dinners. It’s beautiful to look at and even better to eat.
- Versatile & Customizable: Easily adapt this recipe with your favorite seasonal berries or add a touch of citrus zest for a unique twist. It’s simple to make your own.
Ingredients
- 2 cups fresh strawberries, hulled and quartered
- 1 cup fresh blueberries, rinsed and gently patted dry
- 3 tablespoons granulated sugar, divided, plus more for sprinkling
- 1 tablespoon fresh orange juice or Grand Marnier (optional, for enhanced flavor)
- 1 teaspoon fresh orange zest
- Pinch of ground cinnamon (optional)
- 2 ½ cups all-purpose flour, chilled and spooned leveled
- 2 tablespoons baking powder
- 1 teaspoon fine sea salt
- ½ cup (1 stick) unsalted butter, frozen and grated
- 1 ¼ cups cold buttermilk, shaken before measuring
- 1 large egg yolk, beaten with 1 teaspoon buttermilk (for egg wash)
- 1 ½ cups cold heavy cream
- 3 tablespoons powdered sugar, sifted
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ½ teaspoon unflavored gelatin powder
- 2 tablespoons cold water
Instructions
Step 1:
Prepare the Macerated Strawberries: In a medium bowl, gently combine the quartered strawberries with 2 tablespoons of granulated sugar, orange juice (or Grand Marnier), orange zest, and a pinch of cinnamon. Stir lightly and set aside at room temperature for at least 20 minutes to allow the berries to release their delicious juices.
Step 2:
Bloom the Gelatin for Whipped Cream: In a small, microwave-safe bowl, sprinkle the ½ teaspoon unflavored gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom, then microwave for 10-15 seconds until completely dissolved and clear. Stir and set aside to cool completely to room temperature.
Step 3:
Preheat Oven and Prep Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the chilled all-purpose flour, ¼ cup granulated sugar, baking powder, and fine sea salt until well combined. This ensures even distribution of leavening agents for a consistent rise.
Step 4:
Incorporate Cold Butter: Using a box grater, grate the frozen unsalted butter directly into the dry flour mixture. Use your fingertips or a pastry blender to quickly work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. It is crucial to keep the butter very cold for flaky biscuits, as the butter creates steam during baking.
Step 5:
Add Buttermilk: Pour the cold buttermilk over the flour-butter mixture. Use a fork or spatula to gently stir until just combined and a shaggy dough forms. Be careful not to overmix, as this develops gluten and can lead to tough shortcakes, not tender ones.
Step 6:
Form and Fold the Dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands, pressing it into a rough 1-inch-thick rectangle. Fold one side of the dough towards the center, then fold the other side on top, like folding a letter for mailing.
Step 7:
Create Layers for Flakiness: Gently flatten the dough back into a 1-inch-thick rectangle. Give the dough a quarter turn (rotate 90 degrees) and repeat the folding and flattening process three more times. This layering technique helps create distinct, flaky shortcake layers.
Step 8:
Cut the Shortcakes: Using a 3-inch round cookie cutter, cut out shortcake rounds. Press the cutter straight down without twisting to ensure a clean cut and proper rise. Gently re-roll any scraps once or twice and cut additional shortcakes, aiming for 6-8 total from the dough.
Step 9:
Bake the Shortcakes: Place the shortcakes close together on a parchment-lined baking sheet or in a 10-inch cast-iron skillet. Whisk the egg yolk with 1 teaspoon of buttermilk for an egg wash and brush it lightly over the tops of the shortcakes. Sprinkle with the remaining 1 tablespoon of granulated sugar. Bake for 15-18 minutes, or until the tops are beautifully golden brown and the shortcakes are cooked through.
Step 10:
Prepare the Stabilized Whipped Cream: While the shortcakes cool, pour the cold heavy cream into a large, chilled mixing bowl. Add the sifted powdered sugar and vanilla extract or paste. Beat with an electric mixer on medium-high speed until soft peaks begin to form.
Step 11:
Finish the Whipped Cream: With the mixer still running on low speed, slowly drizzle in the cooled, dissolved gelatin mixture. Increase speed to high and continue beating until stiff peaks form. The stabilized cream will hold its shape beautifully without weeping, making it perfect for make-ahead desserts.
Step 12:
Assemble Your Shortcakes: Once the shortcakes are completely cooled, slice each one horizontally. Stir the fresh blueberries into your macerated strawberry mixture. Spoon a generous amount of the mixed berries onto the bottom half of each shortcake, then top with a cloud of stabilized whipped cream. Place the top half of the shortcake on the cream, and repeat with more berries and cream on top for a truly decadent presentation. Serve immediately and enjoy!
Serving and Storage Tips
For the best experience, assemble your shortcakes just before serving. This prevents the biscuits from becoming soggy and keeps the whipped cream perfectly airy. Layer a split biscuit with a generous spoonful of macerated berries and a dollop of stabilized whipped cream. Leftover shortcake biscuits can be stored in an airtight container at room temperature for up to 2 days. The macerated berries should be kept in a separate airtight container in the refrigerator for up to 3 days. Store any leftover stabilized whipped cream in the refrigerator for up to 2 days. To reheat biscuits, a quick warm-up in a toaster oven or microwave can restore some of their freshness. Avoid assembling and storing complete shortcakes, as the textures will degrade. Enjoy individual components separately to maintain quality.
Helpful Notes
- Achieving Flaky Biscuits: The key to truly flaky biscuits is using very cold butter and buttermilk. Avoid overworking the dough, which can lead to tough shortcakes. Handle it gently for the best texture.
- Perfect Berry Maceration: For optimal flavor, allow the berries to macerate for at least 30 minutes, or even up to 2 hours in the refrigerator. This draws out their juices and creates a delicious syrup. Add blueberries closer to serving to prevent color bleed and maintain their structure.
- Stabilized Whipped Cream: The unflavored gelatin in this recipe helps stabilize the whipped cream, ensuring it holds its shape longer without weeping. This is especially helpful for make-ahead desserts or warmer conditions.
Conclusion
This Blueberry Strawberry Shortcake is more than just a dessert; it’s a celebration of summer’s bounty. With its perfectly flaky biscuits, luscious macerated berries, and light vanilla cream, it promises an unforgettable culinary experience. It truly embodies the joy of homemade baking. Whether you’re hosting a backyard barbecue or simply craving a taste of sunshine, this recipe is your ticket to dessert perfection. It’s a reliable crowd-pleaser that brings smiles with every bite. You’ll love how easy it is to assemble this stunning treat. We hope you adore this recipe as much as we do! Please leave a comment below with your thoughts, give it a star rating, and share your beautiful creations on social media using #MySummerShortcake.
Blueberry Strawberry Shortcake
Ingredients
- 2 cups fresh strawberries hulled and quartered
- 1 cup fresh blueberries rinsed and gently patted dry
- 3 tablespoons granulated sugar divided, plus more for sprinkling
- 1 tablespoon fresh orange juice or Grand Marnier optional, for enhanced flavor
- 1 teaspoon fresh orange zest
- Pinch of ground cinnamon optional
- 2 ½ cups all-purpose flour chilled and spooned leveled
- 2 tablespoons baking powder
- 1 teaspoon fine sea salt
- ½ cup 1 stick unsalted butter, frozen and grated
- 1 ¼ cups cold buttermilk shaken before measuring
- 1 large egg yolk beaten with 1 teaspoon buttermilk (for egg wash)
- 1 ½ cups cold heavy cream
- 3 tablespoons powdered sugar sifted
- 1 teaspoon pure vanilla extract or vanilla bean paste
- ½ teaspoon unflavored gelatin powder
- 2 tablespoons cold water
Instructions
Step 1:
- Prepare the Macerated Strawberries: In a medium bowl, gently combine the quartered strawberries with 2 tablespoons of granulated sugar, orange juice (or Grand Marnier), orange zest, and a pinch of cinnamon. Stir lightly and set aside at room temperature for at least 20 minutes to allow the berries to release their delicious juices.
Step 2:
- Bloom the Gelatin for Whipped Cream: In a small, microwave-safe bowl, sprinkle the ½ teaspoon unflavored gelatin powder over 2 tablespoons of cold water. Let it sit for 5 minutes to bloom, then microwave for 10-15 seconds until completely dissolved and clear. Stir and set aside to cool completely to room temperature.
Step 3:
- Preheat Oven and Prep Dry Ingredients: Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the chilled all-purpose flour, ¼ cup granulated sugar, baking powder, and fine sea salt until well combined. This ensures even distribution of leavening agents for a consistent rise.
Step 4:
- Incorporate Cold Butter: Using a box grater, grate the frozen unsalted butter directly into the dry flour mixture. Use your fingertips or a pastry blender to quickly work the butter into the flour until it resembles coarse crumbs with some pea-sized pieces. It is crucial to keep the butter very cold for flaky biscuits, as the butter creates steam during baking.
Step 5:
- Add Buttermilk: Pour the cold buttermilk over the flour-butter mixture. Use a fork or spatula to gently stir until just combined and a shaggy dough forms. Be careful not to overmix, as this develops gluten and can lead to tough shortcakes, not tender ones.
Step 6:
- Form and Fold the Dough: Turn the dough out onto a lightly floured surface. Gently bring the dough together with your hands, pressing it into a rough 1-inch-thick rectangle. Fold one side of the dough towards the center, then fold the other side on top, like folding a letter for mailing.
Step 7:
- Create Layers for Flakiness: Gently flatten the dough back into a 1-inch-thick rectangle. Give the dough a quarter turn (rotate 90 degrees) and repeat the folding and flattening process three more times. This layering technique helps create distinct, flaky shortcake layers.
Step 8:
- Cut the Shortcakes: Using a 3-inch round cookie cutter, cut out shortcake rounds. Press the cutter straight down without twisting to ensure a clean cut and proper rise. Gently re-roll any scraps once or twice and cut additional shortcakes, aiming for 6-8 total from the dough.
Step 9:
- Bake the Shortcakes: Place the shortcakes close together on a parchment-lined baking sheet or in a 10-inch cast-iron skillet. Whisk the egg yolk with 1 teaspoon of buttermilk for an egg wash and brush it lightly over the tops of the shortcakes. Sprinkle with the remaining 1 tablespoon of granulated sugar. Bake for 15-18 minutes, or until the tops are beautifully golden brown and the shortcakes are cooked through.
Step 10:
- Prepare the Stabilized Whipped Cream: While the shortcakes cool, pour the cold heavy cream into a large, chilled mixing bowl. Add the sifted powdered sugar and vanilla extract or paste. Beat with an electric mixer on medium-high speed until soft peaks begin to form.
Step 11:
- Finish the Whipped Cream: With the mixer still running on low speed, slowly drizzle in the cooled, dissolved gelatin mixture. Increase speed to high and continue beating until stiff peaks form. The stabilized cream will hold its shape beautifully without weeping, making it perfect for make-ahead desserts.
Step 12:
- Assemble Your Shortcakes: Once the shortcakes are completely cooled, slice each one horizontally. Stir the fresh blueberries into your macerated strawberry mixture. Spoon a generous amount of the mixed berries onto the bottom half of each shortcake, then top with a cloud of stabilized whipped cream. Place the top half of the shortcake on the cream, and repeat with more berries and cream on top for a truly decadent presentation. Serve immediately and enjoy!
Notes
Nutritional Information (Estimated)
Note: These values are per serving and are approximate.| Nutrient | Amount |
|---|---|
| Calories | 573 kcal |
| Fat | 31g |
| Carbohydrates | 67g |
| Protein | 7g |
| Sugar | 23g |
| Fiber | 3g |
| Sodium | 964mg |
Frequently Asked Questions (FAQ)
Can I prepare parts of the Blueberry Strawberry Shortcake in advance?
Absolutely! You can bake the shortcake biscuits a day ahead and store them in an airtight container at room temperature. The berries can be macerated a few hours before serving and kept refrigerated. Prepare the stabilized whipped cream no more than 24 hours in advance and store it chilled. Assemble just before serving for the freshest taste and texture.
How can I ensure my whipped cream stays firm and doesn’t melt?
Our recipe includes a small amount of unflavored gelatin powder to stabilize the whipped cream. This technique helps the cream hold its shape for longer, even in warmer conditions. Ensure all your cream and tools are very cold when whipping for the best results. If you prefer not to use gelatin, whip the cream until stiff peaks form and keep it well chilled until just before serving. However, it will not hold its structure as long as the stabilized version.
My shortcake biscuits turned out tough. What went wrong?
Tough biscuits are usually a result of overworking the dough. When mixing, combine the ingredients just until they come together; a few lumps are perfectly fine. Also, ensure your butter and buttermilk are extremely cold, as this creates steam during baking for a flaky texture. Over-kneading develops the gluten too much, leading to a dense, chewy biscuit rather than a light, flaky one. Handle the dough gently and as little as possible. Chill the dough before baking if it becomes too warm.
When is the best time to add blueberries to the macerated strawberries?
It’s best to add the blueberries to the macerated strawberries closer to the time of serving. Blueberries tend to bleed their color more readily than strawberries, which can tint the entire mixture purple if left too long. Adding them later helps maintain their distinct appearance and firmer texture. This ensures a beautiful, vibrant red and blue fruit topping for your shortcake.
