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Shortcake dessert board piled with all the fixings and ready to serve.
Shortcake Dessert Board
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
 

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.

Course: Specialty Dessert
Cuisine: American
Keyword: dessert board, shortcake, strawberry shortcake
Servings: 10 servings
Calories: 841 kcal
Ingredients
Biscuits
  • 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
Macerated Berries and Fruit
  • 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
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 mix with your fingers until you have coarse meal.

  3. Stir in the buttermilk and 1/3 cup heavy 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 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.

  6. Place biscuits on the prepared sheet at least 1 inch apart. Brush with the remaining cream 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, toss the berries and fruit with sugar and mint let stand at room temperature.

Whipped Cream
  1. Whip the heavy cream with a whisk or with the whip attachment of an electric mixer until you have soft peaks.

  2. Gradually add the sugar while continuing to whip and then pour in the vanilla. Continue whipping until you have stiff peaks.

Assemble the Shortcake Dessert Board
  1. 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.

Recipe Notes
  • 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.
Nutrition Facts
Shortcake Dessert Board
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.