If I'm picking one summer dessert to have for the rest of my life, hands down it's a Strawberry Shortcake with Blueberries!
Table of Contents
Why I Love This Recipe
This incredible Strawberry Shortcake recipe is equal parts gorgeous and delicious and it really can't be beat. Plus they are patriotic, without being complicated or fussy, for the upcoming 4th of July celebrations!
These all start with the base layer: homemade biscuits. The biscuits get sliced in half and then topped with a big dollop of freshly whipped vanilla infused chantilly cream. Next, pile on the macerated strawberries and blueberries. And then finally top it with the rest of the biscuit and grab a fork and knife. It's my idea of the perfect summer dessert. These would go perfectly with just about any summer menu and come next week on 4th of July, you can 100% guarantee that I'll be polishing off two or three of these poolside!
Ingredients & Substitutions
- All-Purpose Flour
- Granulated Sugar
- Baking Powder
- Kosher Salt
- Unsalted Butter
- Lemon Zest
- Strawberries
- Blueberries
- Vanilla Extract
- Heavy Cream
- Powdered Sugar
How to Make Strawberry Shortcake
Step 1: Combine the sliced strawberries and sugar in a large bowl and set aside for at least 2 hours until the strawberries are juicy.
Step 2: Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
Step 3: Add the butter and pulse for 20-30 seconds until the butter is cut into small pea sized chunks.
Step 4: Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. Form each portion of dough into a biscuit about ¾ inch thick. Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge. Bake at 425ºF for 18-20 minutes.
Step 5: Before serving, toss the marinated strawberries with the blueberries.
Step 6: Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.
Variations and Substitutions
Here's the deal with shortcakes - you can use any fruit to mix this up!! Peaches would be fantastic in summer as would nectarines. Cherries would be glorious too. Basically any fruit that you can macerate would work. Macerate just means to let it sit in sugar and develop a bit of a juice!
Tips and Tricks
The biggest take away for making an Incredible Strawberry Shortcake is this
1: chill your butter before mixing it into the dough.
2: then CHILL the biscuits before baking. This will help them not spread too much!
FAQs
What is strawberry shortcake vs regular cake?
A shortcake is less of a cake batter and more of a biscuit batter! It's easier in my opinion too!
How do you cut strawberries for shortcake?
Depending on the size of the strawberry I will either half them (if they are small), or slice them into about ⅓ inch slices! That lets them macerate quickly!
More Summer Desserts
- S’more Cheesecake Pops
- Chocolate Icebox Cake with Caramel Drizzle
- Snickerdoodle S’mookies
- No Churn Blueberry Mascarpone Ice Cream
- Strawberry Cheesecake Ice Cream
- Grilled Peaches
- Cherry Clafoutis
- Peach Blackberry Skillet Cobbler
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today!
Strawberry Shortcake with Blueberries
Ingredients
For the Shortcakes
- 3 cups all purpose flour
- 2 teaspoons lemon zest
- 3 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter cut into small pieces
- 1 ½ cups heavy cream
- 1 ½ teaspoons vanilla extract
For the Strawberries + Blueberries
- 1 pound strawberries tops removed and sliced
- ⅓ cup white sugar
- 1 pint blueberries
For the Cream
- 2 cups heavy cream
- ⅔ cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the Biscuits
- Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
- Add the butter and pulse for 20-30 seconds until the butter is cut into small pea sized chunks.
- Combine the cream and vanilla in small bowl.
- Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
- Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. Form each portion of dough into a biscuit about ¾ inch thick.
- Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
- Preheat the oven to 425ºF.
- Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.
For the Strawberries + Blueberries
- Combine the sliced strawberries and sugar in a large bowl and set aside for at least 2 hours until the strawberries are juicy.
- Before serving, toss the marinated strawberries with the blueberries
For the Cream
- Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.
To Assemble
- Slice the biscuits in half and place the bottom half in a bowl. Top with a large spoonful of the fruit and a large dollop of the cream. Place the other half of the biscuit on top and serve immediately.
Notes
Nutrition Information
Photography by Matt Armendariz // Food Styling by Adam Pearson // Recipe by What's Gaby Cooking
Can I make one large cake instead of biscuits?
sure can - your baking time will be longer so keep your eyes on it!
These are incredible. So simple, easy, and perfect. Love that the shortckes don't call for buttercream! Only change I made was to brush some milk on top and sprinkle coarse sugar before baking. Will be making this recipe for years to come!
Making this family favorite dessert for the 4th of July! I’ve made this numerous times and served to several crowds and everyone LOVES it. Seriously to die for.
The coolest July 4th treat!! Can't wait to make it and dig in!!
I have made this recipe three times in the last few weeks! Everyone loves this recipe! It feels like the perfect summer dessert (although strawberry shortcake is always a good idea!). Thank you Gaby for a fantastic recipe!
SOOO delish! Great recipe. EVERYBODY raved. TYSM!
Can you make the biscuits without a food processor? Can I use a hand mixer?
Sure can!
These sound amazing! Is there a way to mix the ingredients without a food processor?
you can do it by hand with a fork!!
Can the biscuits be made andthen frozen and baked when needed?
sure can!
Hi Gaby- does the cream and vanilla in step 4 go in with the rest of the dough or is that just for topping ?
the directions and ingredients are both separated by portion of the recipe. So step 4 is the heavy cream for the biscuits. The other heavy cream and sugar is separate further down the recipe
Fantastic shortcake recipe! The cakes themselves turned out super fluffy and light, and made 10 large shortcakes. The vanilla whipped cream was a nice addition as well, since that's typically an afterthought. Recipe was super easy to follow and not difficult at all, thanks Gaby!
These were so delicious. Will definitely make them again (and again and again...)
My new favorite recipe! The entire family enjoyed them.
Hi Gaby, I am confused. The powdered sugar with the cream is that icing sugar or extra fine fruit sugar? Please advise. Thank you!
the powdered sugar + heavy cream = the whipped cream topping. No other sugar in that portion of the recipe than the powdered sugar listed