Blueberry Strawberry Shortcake
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.
Servings 12 servings
Ingredients
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
Instructions
- 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.