Strawberry Shortcakes with Blueberries

4.92 from 12 votes

Strawberry Shortcakes with Blueberries

Strawberry Shortcakes with Blueberries on homemade lemon biscuits with vanilla chantilly cream and macerated berries. The perfect easy summer dessert in 35 minutes.

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: people

Author: Gaby Dalkin

Equipment

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
⅓ cup white sugar
1 pint blueberries

For the Cream

2 cups heavy cream
⅔ 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 evenly combined.
Add the cold butter and pulse for 20 to 30 seconds until the butter is cut into small pea-sized pieces.
Stir together the heavy cream and vanilla extract in a small bowl. Add the cream mixture to the food processor and pulse for about 30 seconds until a dough just comes together. Do not overmix.
Turn the dough out and divide into 9 equal portions, about 3 ounces each. Shape each into a biscuit about ¾ inch thick. Place on a parchment-lined baking sheet and refrigerate for 20 minutes.
Preheat the oven to 425 degrees F. Bake the chilled biscuits for 18 to 20 minutes until medium golden brown. Let cool slightly.

For the Strawberries + Blueberries

Combine the sliced strawberries and sugar in a large bowl. Toss to coat and set aside at room temperature for at least 2 hours, stirring once or twice, until the strawberries are deeply juicy and syrupy. Before serving, toss the marinated strawberries with the blueberries

For the Cream

In a large bowl or the bowl of a stand mixer, whip the heavy cream, powdered sugar, and vanilla extract until medium stiff peaks form. Set aside.

To Assemble

Slice each biscuit in half and place the bottom half in a bowl or on a plate. Spoon a generous amount of the fruit and its syrup over the bottom biscuit, top with a big dollop of chantilly cream, and place the top biscuit over everything. Serve immediately.

Notes

You can make the biscuits early in the day or the day before a party. Then assembly comes together quickly after your dinner is done.

Nutrition (estimated)