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    Home » Recipes » Dessert Recipes » Blueberry Strawberry Shortcake

    Blueberry Strawberry Shortcake

    Published: Jul 1, 2021 by Erin · This post may contain affiliate links · 2 Comments

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    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.

    Shortcakes layered with whipped cream, strawberries, and blueberries. A tray of shortcakes and second plate of blueberry strawberry shortcake is in the background.

    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 is perfect to serve on patriotic holidays, like July 4th for America's Independence Day!

    Ingredient Information

    Overhead shot of the recipe ingredients.

    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.

    Instructions

    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.

    Strawberries in a bowl, with sugar bring sprinkled on top of them.

    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. Alternatively, you can make your whipped cream in a dispenser which makes it easy and fun to pipe onto the shortcakes.

    Next, add the sugar and vanilla, and continue to whip at 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!

    Whipped cream in a bowl, with smaller bowls of blueberries and strawberries at the top of the photo.

    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
    -Don't overmix

    1. Begin by mixing the dry ingredients together in a large bowl.
    2. 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.
    3. 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.
    4. 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.
    Collage of shortcake steps: 1) Grating butter, 2) Pastry cutter in bowl with flour and butter, 3) Crumbled dough in bowl, 4) Dough cut into circles.

    Step Three: Assemble Shortcakes

    1. Allow the shortcakes to cool for about 10 minutes. Then slice them in half horizontally.
    2. Top the first half with whipped cream strawberries and blueberries. Add the second shortcake half, then top with more whipped cream and fruit.
    Two photos: one with shortcakes split in half, the other showing assembly, with some whipped cream on shortcake and berries scattered around.

    Shortcake Variations

    • 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.

    Recipe FAQs

    How do I store the shortcakes?

    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 for up to 3 days.

    Can I freeze the shortcakes?

    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.

    Can I use heavy whipping cream instead of heavy cream?

    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

    • Lavender Vodka Cocktail Recipe
    • Smoked Kalua Pork Recipe
    • Easy S'mores Rice Krispie Treats Recipe
    • Strawberry Cheesecake Macarons

    Strawberry Shortcake was the dessert for our Delaware dinner which you can check out HERE!

    Overhead shot of 3 plates of blueberry strawberry shortcake, with a green and white striped towel woven between the plates.

    Let me know how you like this recipe by leaving a review! And follow along on Instagram @stateofdinner for behind the scenes and to be among the first to know when new recipes post!

    Strawberry blueberry shortcake on a plate, with a fork on the plate, and 2 more shortcakes on plates in the background.

    Blueberry Strawberry Shortcake

    Recipe by: Erin
    Strawberry blueberry shortcake is the perfect summer dessert and this recipe is incredible! Tender, decadent shortbreads layered with fluffy piles of whipped cream and sweet strawberries!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 530 kcal

    Ingredients
      

    Berries Recipe

    • 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

    Shortcake Recipe

    • 4 cups all-purpose flour (520 grams)
    • 3 tablespoon granulated sugar (38 grams)
    • ¼ teaspoon salt
    • 5 teaspoon baking powder
    • ¾ cups cold butter, sliced thinly or grated
    • 1 ½ cups heavy cream, plus 2T to brush on top (12 ounces)
    Prevent your screen from going dark

    Instructions
     

    • 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.

    Notes

     If you wish to macerate the blueberries as well, increase to ¼ cup sugar, and mix the blueberries, strawberries, and sugar together.
    Storage Recommendations: Store each component separately, in airtight containers.
    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.

    Nutrition

    Calories: 530kcal | Carbohydrates: 52g | Protein: 6g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 112mg | Sodium: 351mg | Potassium: 184mg | Fiber: 3g | Sugar: 15g | Vitamin A: 1255IU | Vitamin C: 27mg | Calcium: 155mg | Iron: 2mg
    Tried this recipe?Let us know how it was!
    Share a photo of your creation with your friends!Mention @stateofdinner or tag #stateofdinner!

    This recipe was originally published on July 7, 2020, and updated on July 1, 2021 to add blueberries, update photos, and add additional tips. Here's a photo from the original recipe, where Cora was showing how much she loves to make shortcakes!

    Cora making strawberry shortcake

    Reader Interactions

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      Recipe Rating




    1. Stacey Sutherland

      September 02, 2020 at 9:19 pm

      5 stars
      My family and I loved this Strawberry Shortcake. I loved the simplicity of the recipe and everything being made from scratch. The biscuits were light and fluffy. It was very delicious. I can't wait to make this again.

      Reply
      • Erin

        September 02, 2020 at 9:21 pm

        This makes my heart so happy! I am really glad that your family enjoyed this dessert. Thank you very much for sharing!

        Reply

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    Welcome! I'm Erin, wife, mom, and lover of great food. I am passionate about cooking mostly from scratch recipes that bring comfort, without spending all day in the kitchen. Most recipes on this site can be made in under 30 minutes! This approach to cooking allows me to provide delicious meals for my family while freeing up time to spend with those I love.

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