Strawberry Blueberry Shortcake

5 from 1 vote

Strawberry Blueberry Shortcake

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.

Prep Time15

Cook Time15

Resting Time20

Total Time50

Course: brunch, Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 535kcal

Author: Nicole Durham

Cost: Recipe $5.47 / Serving $0.91

Equipment

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.

Video

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.

Nutrition