Strawberry Blueberry Shortcakes

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Easy

If I’m picking one summer dessert to have for the rest of my life, hands down it’s Strawberry Blueberry Shortcakes!

Strawberry Blueberry Shortcakes from www.whatsgabycooking.com (@whatsgabycookin)

They are equal parts gorgeous and delicious and really can’t be beat. Plus they are patriotic, without being complicated or fussy, for the upcoming 4th of July celebrations!

Strawberry Blueberry Shortcakes from www.whatsgabycooking.com (@whatsgabycookin)

Strawberry Blueberry Shortcakes from www.whatsgabycooking.com (@whatsgabycookin)

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!

Strawberry Blueberry Shortcakes

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By:
Gaby Dalkin
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0
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Ingredients

For the Shortcakes

  • 3 cups all purpose flour
  • 2 teaspoons lemon zest
  • 3 tablespoons granulated sugar
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons cold unsalted butter cut into small pieces
  • 1 1/2 cups heavy cream
  • 1 1/2 teaspoons vanilla extract

For the Strawberries + Blueberries

  • 1 pound strawberries tops removed and sliced
  • 1/3 cup white sugar
  • 1 pint blueberries

For the Cream

  • 2 cups heavy cream
  • 2/3 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 3/4 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.
Strawberry Blueberry Shortcakes: Chef Vision

Photography by  Matt Armendariz // Food Styling by Adam Pearson // Recipe by What’s Gaby Cooking

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41 comments

  1. Amanda

    Perfect recipe for the 4th, so colorful. Way to go on the bike riding, that’s so awesome 🙂

  2. Katrina @ Warm Vanilla Sugar

    Shortcakes are my total happy place. This recipe is awesome!!

  3. Averie @ Averie Cooks

    Look at those awesome, puffy, pretty shortcakes! Gorgeous shots of them, too! pinned

  4. Anetta @ The Wanderlust Kitchen

    Oh, man! These look so delicious. My dad is a nut for strawberry shortcake, but he always buys those awful pre-made shortcake things they sell in the produce section by the strawberries. Yuk! I can’t wait to make this for him. The pictures are fabulous!

  5. Bri | bites of bri

    I love a good berry dessert and especially one with shortcakes! I’m drooling! I’m impressed that you were able to get rid of your car. You totally deserve more of these! 🙂

  6. Monika

    Oh man – I just bought a 1/2 flat of strawberries and raspberries – so I won’t be as patriotic with the colors, but can’t wait for this deliciousness!!

  7. Miss @ Miss in the Kitchen

    Totally gorgeous, I need to make this right now!

  8. Katie | The Surly Housewife

    These look so yummy. Shortcake is one of my favs! Awesome job with the bike. So cool!

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    […] USA friends do you have big plans for the 4th of July?  Canadian friends, did you have a great time celebrating earlier this week?  We are heading up to the mountains for a little camping, then meeting up with friends in one of our favorite places Downieville.  With the long holiday weekend in the US around the corner, I thought it was only fitting to make my Crushing On, this week all about the 4th of July, and to share it a little early.  Hope that is okay! Happy Holiday!  Happy Weekend (early)!     These drink stirrers These cupcakes This tablecloth This shortcake These nails This steak These beer labels This fashion This salad This punch These smores This dessert Thesehotdogs These fruit sticks This potato salad These ribs This pie This macaroni salad These shortcakes […]

  10. Christin

    I know shortcakes are very particular but do you think there is a good GF version of the shortcake recipe that will come out moist and flaky?

    • Gaby

      I don’t know of one off the top of my head- but this recipe should work with a gf flour mixture!

  11. Sherri@The Well Floured Kitchen

    Love how pretty this is! Simple and Patriotic without all the food coloring 🙂

  12. Laura @ Laura’s Culinary Adventures

    So festive! Way to be green; I’m impressed you sold your car

  13. katie

    These look incredible!! And so perfect for the 4th of July, too!

    xo

  14. Helen Kennedy

    Love the subtle lemon flavour in these. I made them for a picnic and served them with raspberries, blueberries and strawberries. Hub and I had some more for supper with peaches and raspberries. Yummy! We still have some left over, but Hub didn’t realise how delicate they were and some of them were broken. The chilling is important, they tend to spread if one decides to skip this if in a rush. Thank you for sharing!

  15. nika sill

    I made these on the 4th. So easy to make and everyone loved them!

  16. Liren

    Hope you had a great 4th, Gaby! Gosh, these are my kind of desserts – fresh, homey and just oozing with fresh berries! Love it!

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  19. Regina

    Just made these tonight and they were incredibly delicious! Fantastic recipe!

  20. Melanie

    Hi Gaby,

    I love your website and recipes. I was wondering if you have ever sprinkled sugar on top of your shortcakes before putting them in the oven. Thank you in advance! Melanie

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  22. monika

    I usually use angel food cake, but you have convinced me to make the biscuits!! These look absolutely delicious!

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  24. Maggie

    What is the best way to store these biscuits for leftovers?

  25. Teri Ansevin

    Going to make these for the 5th but need to make them in the morning and serve in the evening. What’s the best way too store them for the day?

    • Gaby

      the biscuits and the berries can sit out at room temp, the cream should be chilled and then assemble before serving

    • Teri Ansevin

      Thx. Making today. Can’t wait.

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