This classic dessert just got a flavorful summer upgrade. Packed with seasonal berries covered in a citrus glaze and a buttery homemade shortcake biscuit, this strawberry blueberry shortcake recipe delivers in simplicity, flavor, and nostalgic charm.
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Fresh berries, warm biscuits, and whipped cream, what's not to love? This shortcake recipe with berries is a go-to treat that's both easy to make and endlessly customizable. It's made with pantry staples and fresh fruit, and it comes together in under 30 minutes.
We love it because it balances rich, buttery biscuits with the brightness of fresh strawberries and blueberries. It's also frugal and freezer-friendly, making it a win for anyone cooking on a budget.
Another reason we love this strawberry blueberry shortcake recipe? It's totally flexible for year-round enjoyment. In the summer, use fresh strawberries and blueberries from the market or your own garden. In winter, swap in frozen berries and it still tastes amazing.
If you still have plenty of strawberries and blueberries on hand, be sure to try our Strawberry Blueberry Pancakes, Apple Berry Salsa, and Mixed Berry Pie Filling.
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💛 Why You'll Love This Recipe
- Simple & Affordable Ingredients: Uses just a few pantry staples and fresh fruit for a high-impact, low-cost dessert.
- Quick & Easy to Make: From start to finish, you can have it on the table in under 30 minutes.
- Crowd-Pleaser Appeal: A beautiful, customizable dish that's perfect for guests or family gatherings.
🛒 Ingredients
Cold butter - This is essential for creating flaky, golden layers in the shortcake. The colder the butter, the better. In fact, you can even freeze the butter and shred it on a cheese grater before stirring into the flour, if desired.
Whole milk- By using milk to bring the dough together you can add a richer flavor to the dough. If desired, you can swap it out for heavy cream or almond milk.
Orange zest- This ingredient is technically optional but it truly upgrades the flavor of the strawberry blueberry mixture and makes the entire dish feel more elevated and indulgent.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Flour - Swap part of the all-purpose with whole wheat for a nuttier, denser biscuit. Start with half-and-half to keep it tender.
Milk/Cream - Full-fat coconut milk or almond milk work as dairy-free options, though biscuits may brown differently.
Fruit - Raspberries, blackberries, or a mix of berries can replace or complement the strawberries and blueberries.
Festive Twist - Make mini star-shaped shortcakes for July 4th, or serve open-faced with Greek yogurt and Sourdough Granola instead of whipped cream.
Whipped Cream Upgrade - Stir about 1 tablespoon Greek yogurt into every cup of heavy cream for extra tang and creaminess.
💰 Budget-Friendly Tips
Use Frozen Berries - Frozen strawberries, blueberries, or mixed berries are cheaper than fresh out of season and work perfectly once thawed.
Buy Fruit in Season - Stock up on berries during summer sales and freeze extras for later.
DIY Whipped Cream - Making whipped cream at home with heavy cream is cheaper (and tastier) than buying aerosol cans or tubs.
🥄 Instructions for Strawberry Blueberry Shortcake
Step 1: Preheat your oven to 425°F and line a baking sheet with parchment paper.
Step 2: Add the flour, sugar, baking powder, and salt to a large mixing bowl. (Image 1). Whisk together to combine. (Image 2).
Step 3: Add in the cubed COLD butter. (Image 3). Cut in the butter until crumbly (about the size of peas). (Image 4).
Step 5: Add in the milk and vanilla (Image 5), and stir together just until the dough is combined. You'll find that the dough is pretty wet at this point. (Image 6).
Step 6: Turn the dough out onto a floured surface and pat into a rectangle about ¾ inch thick. (Image 7).
Step 7: Cut into 6 round discs. If needed, gently bring the dough back together and re-roll to get all 6 of them cut out. (Image 8).
Step 8: Place the cut biscuits onto your prepared baking sheet. (Image 9). Brush the tops with a little bit of milk (to help give them a nicer golden color). (Image 10).
Step 9: Bake in the oven for 12-15 minutes or until golden. Let cool on the baking sheet. (Image 11).
Step 10: Add you sliced strawberries and blueberries to another mixing bowl with lemon juice and orange zest. Toss together to combine. (Image 12).
Step 11: Add in the granulated sugar and toss again to evenly coat. (Image 13). Let sit for 10-15 minutes or move to the fridge (covered) and let chill until ready to use. (Image 14).
Step 12: Add the heavy cream to another mixing bowl. (Image 15). Use an electric mixer to beat 1 cup of heavy whipping cream until stiff peaks form. Add in the sugar and vanilla and mix again until combined. (Image 16).
Step 13: Assemble your strawberry blueberry shortcake by slicing the biscuits in half and then layering with the prepared berry mixture and whipped cream. Serve and enjoy!
👩🏻🍳 Expert Tips
- Keep your butter cold - This is key for flaky biscuits. If it starts to melt while you're cutting it in, pop the bowl in the fridge for 10 minutes.
- Don't overwork the dough - Mix just until combined to avoid tough biscuits.
- Prepping the berries early helps - Letting the strawberries rest with sugar helps create that delicious, syrupy juice that soaks into the biscuits.
- Serve immediately - For the best texture contrast between warm biscuit and cold cream, assemble these strawberry blueberry shortcakes just before eating.
❄️ Storage, Reheating & Make Ahead
Storage
- Shortcakes: Store in an airtight container at room temp for 1-2 days, or freeze up to 2 months.
- Berry Mixture: Refrigerate up to 2 days; it will release more juices over time.
- Assembled Shortcakes: Best fresh. If needed, refrigerate loosely covered for up to 1 day (biscuits will soften).
Reheating
Warm shortcakes in a 300°F oven for 5-8 minutes to keep them crisp, or microwave halves for 10-15 seconds. Always reheat plain biscuits and add berries/cream after.
Make Ahead
- Shortcakes: Bake up to 2 days ahead, store airtight, and reheat before serving.
- Berries: Prep a few hours in advance and chill, stirring before serving.
- Whipped Cream/Greek Yogurt: Make up to 24 hours ahead; re-whip briefly if it softens.
🥗 Side Dishes
This strawberry blueberry shortcake pairs beautifully with:
- Lemonade, like our Creamy Lemonade or Whipped Frozen Lemonade.
- Fresh fruit salad - for a lighter, summery spread. I recommend our Strawberry Blueberry Fruit Salad.
- Grilled chicken or Blackened Chicken Salad - if serving this as part of a backyard BBQ or casual dinner party.
- Creamy LemonadeRecipe $2.74 / Serving $0.27
- Whipped Frozen LemonadeRecipe $5.55 / Serving $1.39
- Strawberry Blueberry Fruit SaladRecipe $3.35 / Serving $0.84
- Blackened Chicken SaladRecipe $12.58 / Serving $6.29
❓ Strawberry Blueberry Shortcake FAQs
You can use almost anything as a biscuit, including the lightly floured rim of a drinking glass. For a more rustic look, just use a pizza cutter to cut your dough into squares or triangles.
Absolutely! The two berries not only give a colorful contrast but a flavorful one as well. The sweet and tart strawberries work with the sweet blueberries to create a flavorful combination that's perfect for summer.
A cake is more of a fluffy baked good, while shortcakes are more biscuit-like in appearance and texture.
A good fruit filling is often wet in nature, so if you leave it on the shortcake biscuit for too long without being eaten, it will become soggy. This is why it's recommended to eat the shortcake soon after assembly.
🍽️ More Recipes You'll Love
- Strawberry Blueberry Fruit SaladRecipe $3.35 / Serving $0.84
- Strawberry Blueberry ParfaitRecipe $2.97 / Serving $1.49
- Strawberry Blueberry Overnight OatsRecipe $1.64
- Red White and Blueberry MuffinsRecipe $6.87 / Serving $0.34
🐝 If you tried this Strawberry Blueberry Shortcake, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Strawberry Blueberry Shortcake
Ingredients
Shortcake Biscuits
- 2 cups all-purpose flour - ($0.25)
- ¼ cup granulated sugar - ($0.11)
- 1 tablespoon baking powder - ($0.12)
- ½ teaspoon salt - ($0.01)
- ½ cup unsalted butter, cold and cubed - ($0.24)
- ⅔ cup whole milk or heavy cream - ($0.10)
- 1 teaspoon vanilla extract - ($0.04)
Strawberry Blueberry Filling
- 2 cups fresh strawberries, hulled and sliced - ($1.36)
- 1 cup fresh blueberries - ($1.63)
- 2-3 tablespoons granulated sugar - ($0.07)
- 1 teaspoon lemon juice - ($0.02)
- 1 pinch orange zest - ($0.02)
Homemade Whipped Cream
- 1 cup heavy whipping cream - ($1.41)
- 2 tablespoons granulated sugar - ($0.07)
- ½ teaspoon vanilla extract, optional - ($0.02)
Instructions
- Prep. Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Make the biscuit dough. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the butter until the mixture resembles coarse crumbs.
- Add wet ingredients. Stir in the milk and vanilla just until combined.
- Shape and bake. Turn the dough onto a lightly floured surface and pat to about ¾ inch thick. Cut into 6 rounds. Place on the baking sheet and bake for 12 to 15 minutes, until golden. Cool slightly.
- Prepare the berries. In a bowl, combine the strawberries, blueberries, sugar, lemon juice, and orange zest. Toss gently and let rest for 10 to 15 minutes.
- Whip the cream. Beat the cream until soft peaks form. Add the sugar and vanilla and beat until stiff peaks form.
- Assemble. Slice the biscuits in half. Layer the bottom halves with berries and whipped cream, then top with the remaining biscuit halves. Add more berries and cream if desired.
Notes
- Biscuit texture. Keep butter cold and mix just until combined for tender shortcakes.
- Berry prep. Letting the berries rest creates a light syrup for spooning.
- Make ahead. Biscuits can be baked up to 2 days ahead and stored airtight at room temperature.
- Reheating. Warm biscuits plain at 300°F for 5 to 8 minutes or microwave briefly. Add berries and cream after reheating.
- Storage. Store unassembled biscuits at room temperature for 1 to 2 days or freeze up to 2 months. Berry filling keeps refrigerated up to 2 days. Assembled shortcakes are best served fresh.
Nutritional Information
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Nicole Durham says
Strawberry shortcake has never tasted THIS good before!