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Strawberry Blueberry Shortcakes

Strawberry Blueberry Shortcakes are the dessert recipe of summer! Simple, delicious and festive!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Strawberry Blueberry Shortcakes, strawberry shortcakes, blueberry shortcakes, summer shortcakes, how to make strawberry shortcakes, fruit shortcakes
Servings: 9 people
Author: Gaby

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.