Blueberry Strawberry Shortcake
Recipe by: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!
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)
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.
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
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