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.
Recipe: $5.47 | Per Serving: $0.91 | Servings: 6
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 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 or Apple Berry Salsa.
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🍯 Why This Recipe Works
- 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.
For specific ingredients and measurements, please see the recipe card below.
🧾 Substitutions
Flour: You can use whole wheat flour for a nuttier, slightly denser biscuit. Start with half whole wheat and half AP to keep it tender.
Milk/Cream: Dairy-free alternatives like full-fat coconut milk or almond milk can work in a pinch, though the biscuits may brown differently.
Fruit: Try raspberries or blackberries if that’s what you have on hand, or a mixture of the 4 berries.
📖 Variations
Want a patriotic twist? Make mini shortcakes in star shapes for July 4th gatherings. For a brunch-friendly version, serve it open-faced with Greek yogurt and granola in place of whipped cream.
Or, make homemade whipped cream and add in about 1 tablespoon of Greek Yogurt per cup of heavy cream for a topping that is truly delicious!
🔪 Instructions for Strawberry Blueberry Shortcakes
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 shortcakes by slicing the biscuits in half and then layering with the prepared berry mixture and whipped cream. Serve and enjoy!
🍴 Recipe 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 just before eating.
🍳 Reheating
To enjoy leftover shortcakes warm, place them in a 300°F (150°C) oven for 5–8 minutes until heated through. You can also microwave individual halves for about 10–15 seconds, but the oven method keeps them crispier. Do not reheat with berries or cream on them, assemble fresh after reheating.
🥗 Side Dishes
This dessert 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.
⏲️ Make Ahead Instructions
Shortcakes: Can be made up to 2 days in advance. Store in an airtight container at room temperature. Reheat before serving for best texture.
Berries: Prep the berry mixture a few hours ahead and keep it chilled. Stir again before serving to re-distribute the syrup.
Whipped Cream or Greek Yogurt: Whip and store in the fridge up to 24 hours ahead. Re-whip slightly if it loses volume.
👩🏻🍳 Storage
Shortcakes: Store at room temp in an airtight container for 1–2 days, or freeze for up to 2 months.
Berry mixture: Store in the fridge for up to 2 days. It will get juicier over time, which is great for syrup but can make biscuits soggy.
Fully assembled shortcakes: Best enjoyed fresh. If needed, store loosely covered in the fridge for up to 1 day, but the biscuit will soften.
💭 Recipe 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 Strawberry Blueberry Recipes
If you tried this Strawberry Blueberry Shortcake, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would 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 1 stick cold unsalted butter, cut into small cubes ($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 *optional ($0.02)
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Add the flour, sugar, baking powder, and salt to a large mixing bowl. Whisk together to combine.
- Add in the cubed COLD butter. Cut in the butter until crumbly (about the size of peas).
- Add in the milk and vanilla, and stir together just until the dough is combined. You'll find that the dough is pretty wet at this point.
- Turn the dough out onto a floured surface and pat into a rectangle about ¾ inch thick.
- Cut into 6 round discs. If needed, gently bring the dough back together and re-roll to get all 6 of them cut out.
- Place the cut biscuits onto your prepared baking sheet. Brush the tops with a little bit of milk (to help give them a nicer golden color).
- Bake in the oven for 12-15 minutes or until golden. Let cool on the baking sheet.
- Add you sliced strawberries and blueberries to another mixing bowl with lemon juice and orange zest. Toss together to combine.
- Add in the granulated sugar and toss again to evenly coat. Let sit for 10-15 minutes or move to the fridge (covered) and let chill until ready to use.
- Add the heavy cream to another mixing bowl. 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.
- Assemble your shortcakes by slicing the biscuits in half and then layering with the prepared berry mixture and whipped cream. Serve and enjoy!
Nicole Durham says
Strawberry shortcake has never tasted THIS good before!