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!
1 ½cupsheavy cream, plus 2T to brush on top(12 ounces)
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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.
1 ½ cups heavy cream, 1 teaspoon vanilla extract, 3 tablespoons granulated sugar
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.
1 ½ cups heavy cream, plus 2T to brush on top
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.