Blueberry Strawberry Shortcakes

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We’re having our way with a classic here, say hello to blueberry strawberry shortcakes! Holiday ready thanks to the addition of plump blueberries and a little zing from balsamic vinegar and herbs.

The unofficial start to summer is almost here and I can think of no better way to celebrate than with these blueberry strawberry shortcakes. Shortcake is a warm weather favorite thanks to juicy seasonal berries and fresh whipped cream.

In honor of the holiday, we’ve got the festive nailed, as in red, white and blue. It’s practically a little slice of America on a plate. And for a little extra pizzazz I macerated the berries in a bit of sugar and balsamic vinegar and then stirred in a sprinkle of fresh herbs. The result is bright, sweet and zingy.

The fluffy biscuits for these blueberry strawberry shortcakes can be baked earlier in the day or even the night before. They have a delicate crumb and a sugary crunchy top that adds just the right amount of texture to this dessert.

The whipped cream is lightly sweet and once it’s whipped to stiff peaks it will hold in the refrigerator for a couple hours before serving. While you can use store-bought whipped cream, I highly recommend making your own. It’s very simple and makes all the difference in flavor.

Let’s make Blueberry Strawberry Shortcakes

All of the components for these shortcakes can be made in advance, but wait to assemble them until just before serving. This will prevent soggy biscuits and the makes for the prettiest presentation.

Once you’re ready to serve, simply halve the biscuits, top the bottom half with a spoon of the berries and a scoop of whipped cream. Place the other biscuit half on top and get ready to taste summer!

Tips for success

• Be sure not to over-work the biscuit dough so the crumb is delicate, not tough.
• Gently reform the scraps after cutting out the biscuits to make the remaining biscuits.
• Don’t twist the cookie cutter when cutting out the biscuits as a smooth cut will ensure a good rise as they bake.
• Turbinado sugar is my favorite for topping the biscuits as it gives a good crunch, but granulated sugar can be used in a pinch.
• I love the combination of basil and mint for the macerated berries, but you can omit the herbs if you prefer.
• While the components for these shortcakes can be made in advance, don’t put them together until right before serving so the biscuits don’t get soggy.

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Blueberry Strawberry Shortcakes

Prep Time

45 mins

Cook Time

20 mins

Total Time

1 hr 5 mins

 

We're having our way with a classic here, say hello to blueberry strawberry shortcakes! Holiday ready thanks to the addition of plump blueberries and a little zing from balsamic vinegar and herbs.

Course: Specialty Dessert

Cuisine: American

Keyword: strawberry shortcake

Servings: 6 servings

Calories: 841 kcal

Author: Cathy Roma | What Should I Make For…

Ingredients

Biscuits

• 2 cups all purpose flour
• 1/2 cup cake flour
• 1 Tbsp baking powder
• 1/4 cup sugar
• 1 tsp kosher salt
• 4 Tbsp vegetable shortening, cold, cut into 1/2 inch pieces
• 4 Tbsp unsalted butter, cold, cut into 1/2 inch pieces
• 1/2 cup buttermilk
• 1/3 cup heavy cream
• 2 Tbsp unsalted butter, melted
• 1 Tbsp turbinado sugar

Macerated Berries

• 1/2 cup sugar
• 2 Tbsp balsamic vinegar
• 1 pint strawberries, hulled and sliced
• 1 pint blueberries
• 1 Tbsp fresh basil, shredded
• 1 Tbsp fresh mint, shredded

Whipped Cream

• 1 1/2 cups heavy cream
• 1/3 cup confectioners sugar
• 2 tsp vanilla extract

Instructions

Biscuits

1. Preheat the oven to 375 degrees and line a baking sheet with parchment paper.

2. Whisk together the flours, baking powder, sugar and salt. Add the butter and shortening and mix with your fingers until you have coarse meal.
3. Stir in the buttermilk and cream until just combined.
4. Turn the dough onto a lightly flour surface and knead until the dough just comes together.
5. Lightly roll the dough to 1 inch thickness and cut out rounds with a 3 inch cookie cutter (flat or scalloped edge). Be sure you don’t twist the cutter, just press down and pull up to insure that you get a good rise.Gently gather and reform the scraps to cut the last two biscuits.
6. Place biscuits on the prepared sheet at least 1 inch apart. Brush with the melted butter and sprinkle with turbinado sugar.
7. Bake until risen and golden, about 20-22 mins. Cool on a wire rack.

Macerated Berries

1. While the biscuits are baking, prepare the berries. Whisk the sugar and vinegar together. Fold in the berries and let stand for at least 15 mins.

2. Stir in basil and mint.

Whipped Cream

1. Whip the heavy cream with a whisk or with the whip attachment of an electric mixer.

2. Beat until you have soft peaks, then gradually add the sugar while whipping. Add the vanilla. Continue whipping until you have stiff peaks.

Assemble the Shortcakes

1. Halve each biscuit with a fork. Spoon some berries over the bottom half, then top with a scoop of whipped cream. Place the top half of the biscuit on the whipped cream and serve immediately.

Recipe Notes

• Be sure not to over-work the biscuit dough so the crumb is delicate, not tough.
• Gently reform the scraps after cutting out the biscuits to make the remaining biscuits.
• Don’t twist the cookie cutter when cutting out the biscuits as a smooth cut will ensure a good rise as they bake.
• Turbinado sugar is my favorite for topping the biscuits as it gives a good crunch, but granulated sugar can be used in a pinch.
• I love the combination of basil and mint for the macerated berries, but you can omit the herbs if you prefer.
• While the components for these shortcakes can be made in advance, don’t put them together until right before serving so the biscuits don’t get soggy.

Nutrition Facts

Blueberry Strawberry Shortcakes

Amount Per Serving

Calories 841 Calories from Fat 432

% Daily Value*

Fat 48g74%

Saturated Fat 26g163%

Cholesterol 132mg44%

Sodium 444mg19%

Potassium 525mg15%

Carbohydrates 95g32%

Fiber 4g17%

Sugar 47g52%

Protein 8g16%

Vitamin A 1545IU31%

Vitamin C 54.4mg66%

Calcium 183mg18%

Iron 2.8mg16%

* Percent Daily Values are based on a 2000 calorie diet.

Update Notes: This post was originally published in July 2017 but was republished with tips in May 2023.