This post may contain affiliate links. Please see my affiliate disclosure for more information.
Not a chance anyone can resist this make-your-own shortcake dessert board stacked with homemade biscuits, whipped cream and loads of fruit and berries.
With berry season afoot, I’m already planning out my warm-weather entertaining and this shortcake dessert board will definitely be in heavy rotation.
It starts with a mix of fresh, juicy berries…bright pops of color served both fresh and macerated in sugar and fresh mint. I also love to throw a handful of berries in the freezer and add them to the boards right before serving. As they warm up, they get all frosty and add a nice contrast to the fresh.
You can use only berries, but any seasonal fruit like peaches, cherries or even plums are right at home on this dessert board.
Next up in this shortcake dessert board, the BISCUITS. These are best served the same day they’re baked and of course, extra points if you pop them onto the board right out of the oven.
Because we’re using these biscuits in a sweet preparation, I always brush the tops with cream and sprinkle with turbinado sugar before baking. It gives them a crunchy top with loads of sweet texture.
And finally, what ties it all together…the fresh whipped cream. Don’t skimp here, make tons of it and no store bought! Fresh mint leaves add that punch in both color and flavor. Or you can even substitute basil while still getting that pop of green. Bring on berry season!
Dessert Board Styling Tips
- Start with your stars (fresh, ripe berries) and the bigger items and build around them.
- Choose a theme, color profile or a seasonal dessert with lots of mix and match options.
- Use different shapes, sizes and textures. Sugar topped biscuits, piles of brightly colored berries, fruit wedges or slices, and green herbs make for an eye-catching board.
- Springs of mint are great at filling in empty spaces, bringing in a contrasting color, while adding an herbaceous element to a sweet spread.
- Use little bowls or pieces of parchment for wet or juicy items and don’t forget small spoons or tongs for serving.
- Think out of the box by adding savory herbs like lemon thyme or basil that complement the fruit you’re serving.
Berry Forward Desserts
- Strawberry and Whipped Cream Cake
- Blueberry Strawberry Shortcakes
- Blueberry Cobbler
- Peach Blackberry Slab Pie
- Blueberry Pie with Cornmeal Crust
Not a chance anyone can resist this make-your-own shortcake dessert board stacked with homemade biscuits, whipped cream and loads of fruit and berries.
- 2 1/2 cups all purpose flour
- 1 Tbsp baking powder
- 1/4 cup sugar
- 1 tsp kosher salt
- 4 oz unsalted butter, cold, cut into 1/2 inch pieces (1 stick)
- 1/2 cup buttermilk
- 1/3 cup heavy cream + 2 Tbsp heavy cream
- 1 Tbsp turbinado sugar
- 1/2 cup sugar
- 1 pint strawberries, hulled and sliced
- 2 pints blueberries, raspberries or blackberries
- 1 pint bing cherries, pitted
- 3 peaches, pitted and sliced
- 1 Tbsp fresh mint, shredded
- 1 1/2 cups heavy cream
- 1/3 cup confectioners sugar
- 2 tsp vanilla extract
-
Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
-
Whisk together the flours, baking powder, sugar and salt. Add the butter and mix with your fingers until you have coarse meal.
-
Stir in the buttermilk and 1/3 cup heavy cream until just combined.
-
Turn the dough onto a lightly flour surface and knead until the dough just comes together.
-
Lightly roll the dough to 1 inch thickness and cut out rounds with a 2 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 remaining biscuits. You should have 10 biscuits altogether.
-
Place biscuits on the prepared sheet at least 1 inch apart. Brush with the remaining cream and sprinkle with turbinado sugar.
-
Bake until risen and golden, about 20-22 mins. Cool on a wire rack.
-
While the biscuits are baking, toss the berries and fruit with sugar and mint let stand at room temperature.
-
Whip the heavy cream with a whisk or with the whip attachment of an electric mixer until you have soft peaks.
-
Gradually add the sugar while continuing to whip and then pour in the vanilla. Continue whipping until you have stiff peaks.
-
Arrange the fruit and berries in bowls or place directly on a large cutting board or platter. Spoon the whipped cream into a bowl and place in the center. Pile the biscuits around the berries and scatter mint sprigs decoratively around. Serve immediately.
- Start with your stars (fresh, ripe berries) and the bigger items and build around them.
- Choose a theme, color profile or a seasonal dessert with lots of mix and match options.
- Use different shapes, sizes and textures. Sugar topped biscuits, piles of brightly colored berries, fruit wedges or slices, and green herbs make for an eye-catching board.
- Springs of mint are great at filling in empty spaces, bringing in a contrasting color, while adding an herbaceous element to a sweet spread.
- Use little bowls or pieces of parchment for wet or juicy items and don’t forget small spoons or tongs for serving.
- Think out of the box by adding savory herbs like lemon thyme or basil that complement the fruit you’re serving.
Leave a Reply