The perfect summer dessert has arrived, Blueberry Strawberry Shortcake. Flaky, buttery shortcakes filled with in season berries these delicious shortcakes are topped with deliciously sweet homemade whipped cream.
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There are so many things to love about this shortcake recipe. The flaky, sweetened biscuits. The sweet, fresh berries. Homemade whipped cream. Plus the simplicity of the recipe while still being impressive.
If you’re looking for a deliciously simple patriotic dessert or just something sweet that screams summer, this blueberry strawberry shortcake recipe is just what you need.
Ingredients for Blueberry Strawberry Shortcake
The ingredient list for this fun, patriotic dessert is SO simple. I’m betting you have most of it on hand already. Here’s what you are going to need:
Macerate the Berries
Macerate may seem like a fancy word but it couldn’t be easier to do. If you’ve never macerated berries before, it simply means mixing berries with sugar and letting them sit at room temperature.
This allows the berries to soften and release some of their liquid. It creates the perfect sauce for this blueberry strawberry shortcake recipe. It also brings out more flavor in the berries.
Make the Shortcakes
The process of making the shortcakes is basically just like making a biscuit but with a little sugar.
Start by mixing all your dry ingredients in a large bowl. Add the lemon zest at this point too. Now grate the frozen butter into the bowl.
Why frozen? It ensures the butter stays cold while you’re making the shortcakes. Cold butter results in flaky results.
Quickly cut the butter into the dry ingredients. You can use your hands to incorporate or a pastry cutter until the mixture resembles coarse, crumbly sand.
Add the heavy cream and mix with your hands until the mixture just comes together. Divide mixture evenly into 12 pieces and drop onto a greased or parchment lined baking sheet.
The exterior has better texture if you drop the mixture craggy and rough instead of rolling into a perfect ball or rolling it smooth. Bake until lightly golden.
Homemade Whipped Cream
The last step for this tasty dessert is making the homemade whipped cream. You could buy it but it’s so simple to make homemade and tastes SO much better in my opinion.
Add heavy cream, vanilla and powdered sugar to a bowl. Whip using a hand mixer or stand mixer until you reach the desired consistency. I went with a softer whipped cream because I like it that way with the berries and shortcakes.
If you prefer a stiffer whipped cream, whisk it a minute or two more until stiff peaks form.
How to Assmeble
Split the shortcakes in half and pile the bottom half high with the fruit mixture. Add a hefty dollop of whipped cream on pop the top on.
Serve them right away so that they don’t get soggy.
Perfect Make Ahead Option
I love this recipe for so many reasons but at the top of the list is that it’s the perfect make ahead option.
You can make the shortcakes, macerate the berries and whip the whipped cream ahead of time and store them for when you’re ready for dessert.
Store the shortcake in an airtight container on the counter. Store the berries and whipped cream seperately in airtight containers in the refrigerator.
Tips and Tricks
Don’t overwork the dough. The shortcake dough is really tender and if you work it too much, it will lose all of that and it will end up tough. So mix the ingredients just until they come together then stop messing with them.
Freeze your butter. Place your butter in the freezer at least 30 minutes before making the shortcakes. This will help yield flaky shortcake.
You can freeze the shortcakes. If you want to make the shortcakes ahead of time or are planning on making a huge batch, you can make them ahead of time and freeze them until you’re ready to use them. Follow the instructions for making and baking. Allow to cool completely then place in a freezer safe bag and freeze. They will keep in the freezer for up to two months.
More Desserts Perfect for Summer
Blueberry Strawberry Shortcake
For the berry mixture:
- 1 pint strawberries. sliced
- 1 pint blueberries
- 1/2 cup granulated sugar
For the shortcake:
- 2 cups all-purpose flour
- 3 Tablespoons granulated sugar
- 2 1/2 teasoons baking powder
- 1/2 teaspoon salt
- 1 lemon, zested
- 6 Tablespoons butter, frozen
- 1/2 cup heavy cream
For the whipped cream:
- 1 1/2 cups heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Preheat oven to 400 degrees F. Combine sliced strawberries, blueberries and 1/2 cup granulated sugar in a bowl. Set aside to macerate for 30 minutes.
- Meanwhile, make the shortcakes. Add flour, 3 Tablespoons granulated sugar, baking powder, salt and lemon zest in a large bowl. Grate butter into the flour mixture. Quickly incorporate the butter using your hands or a pastry cutter until the mixture resembles coarse sand. Add 1/2 cup heavy cream and mix with hands until it just comes together. Divide into 12 pieces. Don't roll or mess with it too much. The crags and lumps give the exterior more texture. Place on greased or parchment lined baking sheet one inch apart. Bake for 12 to 15 minutes, until lightly golden. Remove from oven and allow to cool on baking sheet.
- While the shortcake is baking, make the whipped cream. Using a hand mixer or stand mixer, whip the heavy cream, powdered sugar and vanilla until thickened. You can bring it to soft peaks or if you want it thicker, stiff peaks.
- To assemble: Split the shortcakes in half. Top with lots of fruit and a dollop of whipped cream. Add top on the shortcakes and serve.