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 â…“ 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
- â…“ cup white sugar
- 1 pint blueberries
For the Cream
- 2 cups heavy cream
- â…” 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
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!
These look incredible!! And so perfect for the 4th of July, too!
xo
So festive! Way to be green; I'm impressed you sold your car
Love how pretty this is! Simple and Patriotic without all the food coloring 🙂
This is pretty much summer in a bowl!
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?
I don't know of one off the top of my head- but this recipe should work with a gf flour mixture!
These look so yummy. Shortcake is one of my favs! Awesome job with the bike. So cool!
Totally gorgeous, I need to make this right now!
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!!
Absolutely perfect!
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! 🙂
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!
Look at those awesome, puffy, pretty shortcakes! Gorgeous shots of them, too! pinned
Shortcakes are my total happy place. This recipe is awesome!!
Perfect recipe for the 4th, so colorful. Way to go on the bike riding, that's so awesome 🙂