Blueberry Strawberry Shortcake is a fun twist on a classic dessert! Nothing screams summer like fresh berries with piles of whipped cream! This recipe focuses on the natural goodness of the fruit flavors, paired with a soft and tender shortcake.
Why You Will Love This Recipe
Sometimes shortcakes can be amazing! And sometimes it can be a big disappointment, with the shortcake being dry and biscuit-like. You will love the shortcakes in this recipe! They are soft, buttery, not-too-sweet, but sweet enough. They are the perfect combination of a biscuit and a sugar cookie. I could eat them by themselves, but they are extra-delicious when topped with piles of whipped cream and fresh blueberries and fresh strawberries.
This red, white, and blue dessert makes it perfect to serve on patriotic holidays, like July 4th for America's Independence Day!
Butter - This recipe uses salted butter. If you are using unsalted butter, add ¼ teaspoon of salt to the recipe.
Heavy Cream - Heavy cream is used both in the shortcakes, as well as to make the fresh whipped cream that tops the shortcakes. You will need 3 cups total.
Berries - Choose brightly colored, slightly firm berries that are at their peak in freshness.
There are three parts to this recipe: The strawberries, the whipped cream, and the shortbread. If you are making this for an event, each step can be done a day in advance, which I love as it keeps the hours leading up to the event less stressful!
Step One: Macerate the Berries
Macerating is the process of softening an ingredient by soaking it in liquid. For this recipe, cut the strawberries, toss them in some sugar, and let them hang out in the refrigerator for at least 30 minutes. This allows the sugar to draw out the juices of the strawberries, and you end up with sweet strawberries swimming in a luscious juice.
I prefer to macerate the strawberries and leave the blueberries firm. This provides variety in texture. But if you want both of the berries to be soft then you can increase the sugar to ½ cup and sprinkle over both berries.
Step Two: Whip the Cream
For the most volume and the best texture, use very cold whipped cream and chill the bowl in the freezer before whipping.
Whip the cream using a hand or stand mixer, until the cream thickens.
Next, add the sugar and vanilla, and continue to whip on high speed until stiff peaks form.
If you are making the whipped cream ahead of time, it is best to stabilize your whipped cream to keep it from getting runny. This whipped cream recipe is my favorite way to stabilize!
Step Three: Make the Shortcakes
The ingredients are simple, but this shortcake can come out differently depending on small changes to the ingredients and processes.
Keys to Success:
-Keep your dairy ingredients cold
-Use fresh baking powder
- Begin by mixing the dry ingredients together in a large bowl.
- Next cut in the butter using a pastry cutter or a fork.
I like to grate my butter with a food processor and then freeze it, so it is really cold but still cuts into the dry ingredients well. The cold butter helps create the best texture for the shortcakes.
- After you have added in the heavy cream the dough will still be crumbly and you may wonder if you have messed up. Don't worry! Just turn the dough, crumbs and all, onto a floured surface and push together to form a ball.
If you need to drizzle a little more heavy cream to get things to stick together that is okay, but once you start kneading it everything should come together.
- Roll the dough out to ½-inch thickness. Using a biscuit cutter or a cookie cutter, cut out shortcakes and place onto a baking sheet, with shortcakes touching each other. This allows the shortcakes to support each other as they rise, resulting in nice, tall shortcakes.
Brush with a little more heavy cream and sprinkle some coarse sugar over the top, then bake until they are golden.
Step Three: Assemble Shortcakes
- Allow the shortcakes to cool for about 10 minutes. Then slice them in half horizontally.
- Top the first half with whipped cream strawberries and blueberries. Add the second shortcake half, then top with more whipped cream and fruit.
- Lemon Berry Shortcakes: Lemon is a delightful complement to berries. Add 1 teaspoon of finely chopped lemon zest and 1 tablespoon of lemon juice to the shortcakes. You can also add 1 tablespoon of lemon juice to the berry mixture.
- Chocolate Shortcakes: Use 3 ¾ cup all-purpose flour, ¼ cup cocoa powder, 3 tablespoons sugar, ¼ teaspoon salt, 3 tablespoons baking powder, ¼ teaspoon baking soda, ¾ cup butter, and 1 ½ cup heavy cream for the shortcakes.
- Strawberry-Banana Nutella Shortcakes: When assembling, spread a layer of nutella over each of the shortcake halves. Replace the blueberries with freshly sliced bananas.
- Classic Strawberry Shortcakes: Use 2 pints of strawberries and no blueberries. Increase the sugar to ¼ cup.
Store the shortcakes unassembled, with the whipped cream, fruit, and shortcakes each in individual airtight containers. The shortcakes can be stored at room temperature and will keep for up to 5 days. The fruit and whipped cream should be refrigerated. While best enjoyed within 24 hours, they are good up to 3 days.
The shortcakes can be frozen in a single-layer, in an airtight freezer-safe container. They will keep for up to 3 months. Thaw in the refrigerator for 24 hours, or at room temperature for 4 hours.
If you plan to serve the shortcakes right away then it is fine to use heavy whipping cream. Heavy cream has a little more fat than whipping cream, and is the best option if you plan to make the whipped cream ahead, as it holds its shape a little longer.
More Summer Recipes
Strawberry Shortcake was the dessert for our Delaware dinner which you can check out HERE!
Blueberry Strawberry ShortcakeRecipe by:
- 1 pint ripe, well-rinsed strawberries
- 1 pint ripe, well-rinsed blueberries
- 3 tablespoons granulated sugar (38 grams)
Whipped Cream Recipe
- 1 ½ cups heavy cream (12 ounces)
- 3 tablespoons granulated sugar (38 grams)
- 1 teaspoon vanilla extract
- 4 cups all-purpose flour (520 grams)
- 3 tablespoon granulated sugar (38 grams)
- ¼ teaspoon salt
- 5 tsp baking powder
- ¾ cups cold butter, sliced thinly or grated
- 1 ½ cups heavy cream, plus 2T to brush on top (12 ounces)
- Hull strawberries and cut in half or quarters, depending on size. Mix with sugar and place in refrigerator while you make the shortbread. This will allow juices to develop.
- Using a whisk attachment for your hand or stand mixer, beat 1 ½ cups heavy cream on medium-high speed until it thickens. Add in sugar and vanilla, and continue beating until soft peaks form. Store in refrigerator until ready to use.
- Preheat oven to 425°F.
- In a large bowl, combine flour, 3 tablespoons sugar, salt, and baking powder. Cut butter into the flour mixture with a pastry cutter, or using the pulse-feature of a food processor, until coarse crumbs form.
- Add heavy cream and mix until combined. The dough will still be very crumbly. Turn onto a floured surface and pull all dough together to form a ball. Knead for one minute. Roll dough ½-inch thick and cut into 3-inch circles using a biscuit cutter or a dinner glass.
- Place onto a lined or greased baking sheet, close together where they are touching. Brush each shortcake with remaining heavy cream and sprinkle with coarse sugar. Bake 10-15 minutes, until golden brown. Cool for 10 minutes before assembling.
- Slice each shortcake horizontally and layer with strawberries, blueberries, and whipped cream. Serve immediately.
The shortcake biscuits can be kept at room temperature, and will keep for up to 5 days. They can also be frozen in a single-layer for up to 3 months.
Refrigerate the berries and whipped cream. Are best used within 24 hours, but are good for 3 days.
This recipe was originally published on July 7, 2020, and updated on July 1, 2021. Here's a photo from the original recipe, where Cora was showing how much she loves to make shortcakes!