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Blueberry Strawberry Shortcake
Blueberry Strawberry Shortcakes
Prep Time
45 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
All hail the queen of summer desserts! Classic strawberry shortcake is 4th of July ready with 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
  • 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
  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.

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.