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
The perfect use for all the berries! Such a light, fresh dessert.
This is a summer time winner!!
Made the biscuits for a "fancy tea party" with my daughters and they were AMAZING. Light and fluffy, just sweet enough, a perfect vehicle for lemon curd or honey butter. This recipe is a keeper. Thank you!
These came out so tasty! Definitely pay attention. Mine would have been ready to come out around 14-15 minutes so they did over bake just a bit. But the flavor was awesome! They weren’t too sweet so it was a really nice base for that sweet syrupy fruit and the whipped cream. I will definitely make this again. I’m even planning to alter the recipe a bit and make these savory! I think it’s a great base for a lot of different flavor combinations (:
Thx. Making today. Can't wait.
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?
the biscuits and the berries can sit out at room temp, the cream should be chilled and then assemble before serving
Thx. Making today. Can't wait.
What is the best way to store these biscuits for leftovers?
airtight container in the freezer!
If I just want to save leftovers for 1-2 days, would you still recommend storing in the freezer? Or what would be best? Thanks!!
fridge!
How many does this recipe serve?
9
I usually use angel food cake, but you have convinced me to make the biscuits!! These look absolutely delicious!
How much vanilla extract if using that for cream? Thanks!
1-2 teaspoons
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
I have!! it's delish!
Just made these tonight and they were incredibly delicious! Fantastic recipe!
it looks delicious!
Hope you had a great 4th, Gaby! Gosh, these are my kind of desserts - fresh, homey and just oozing with fresh berries! Love it!
I made these on the 4th. So easy to make and everyone loved them!