Strawberry Blueberry Shortcakes

These classic shortcakes celebrate the simple beauty of summer berries. Flaky, tender biscuits are split and filled with lightly sweetened whipped cream, juicy strawberries, and fresh blueberries. It’s a timeless dessert—elegant, effortless, and always a crowd-pleaser.

Perp Time	Bake Time
20 mins
Total Time	Serves
50 mins	6

Prep Time: 20 mins | Total Time: 50 mins | Serves: 6

Ingredients

• 1 1/2 cup fresh strawberries, hulled and sliced

• 1 1/2 cup fresh blueberries

• 3 tablespoons sugar

• 1 teaspoon lemon zest

• 1 teaspoon fresh lemon juice

• 2 cups all-purpose flour

• 4 tablespoons granulated sugar

• 1 tablespoon baking powder

• 1/2 teaspoon salt

• 1/2 cup cold unsalted butter, diced, 1 stick

• 2/3 cup cold heavy cream, plus more for brushing

• 1 teaspoon vanilla extract

• Turbinado sugar, for sprinkling, optional

• 1 cup cold heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Instructions

Prep the berries:

1. In a bowl, toss strawberries and blueberries with sugar, lemon zest, and lemon juice. Let them macerate while you make the shortcakes.

   
   

   Make the shortcakes:

2. Preheat oven to 400°F (200°C).

   
   

3. In a large bowl, whisk together flour, sugar, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in cream and vanilla until just combined (don’t overmix!).

   
   

4. Turn out onto a floured surface, pat into a ¾-inch thick rectangle, and cut into 6 rounds or squares. Place on a parchment-lined sheet, brush with cream, and sprinkle with turbinado sugar.

   
   

5. Bake 14–16 minutes, or until golden brown. Let cool.

   
   

   Make the whipped cream:

6. Beat cream, powdered sugar, and vanilla until soft peaks form.

   
   

   Assemble:

7. Split the shortcakes in half, layer with macerated berries and whipped cream, and top with the other half. Add more cream and berries on top, of course.