Strawberry Blueberry Shortcakes

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 (@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 (@whatsgabycookin)

Strawberry Blueberry Shortcakes from (@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

Strawberry Blueberry Shortcakes


    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


    For the Biscuits
  1. Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
  2. Add the butter and pulse for 20-30 seconds until the butter is cut into small pea sized chunks.
  3. Combine the cream and vanilla in small bowl.
  4. Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
  5. 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.
  6. Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
  7. Preheat the oven to 425ºF.
  8. Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.
  9. For the Strawberries + Blueberries
  10. Combine the sliced strawberries and sugar in a large bowl and set aside for at least 2 hours until the strawberries are juicy.
  11. Before serving, toss the marinated strawberries with the blueberries
  12. For the Cream
  13. Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.
  14. To Assemble
  15. 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.

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

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  1. 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!

  2. 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!!

  3. 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?

  4. 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!

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

  6. 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

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

  8. 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?

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

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