Strawberry and Blueberry Shortcake
This Strawberry and Blueberry Shortcake recipe is a taste of summer topped with homemade whipped cream, great for any occassion!
Equipment
- 1 Oven
- 1 Fridge
- 1 Handheld Kitchen Mixer
- 1 Baking Sheet
- 1 Large Mixing Bowl
- 2 Medium/Small Mixing Bowls
- 1 Whisk
- 1 Pastry Cutter optional but recommended
Ingredients
Biscuit/Shortcake
- 2 cups All-Purpose Flour
- ¼ cup Granulated Sugar
- 1 tbsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup Unsalted Butter - cold & cut into small cubes
- ¾ cup Buttermilk
- 1 tsp Vanilla Extract
- Brown Sugar - optional, for sprinkling
Berry Mixture for Topping
- 1 lb Fresh Strawberries - sliced
- 1 cup Fresh Blueberries
- ¼ cup Granulated Sugar
- 1 tbsp Lemon Juice
Homemade Whipped Cream Topping
- 1 cup Heavy Whipped Cream
- 2 tbsp Powdered Sugar
- 1 tsp Vanilla Extract
Instructions
Berry Mixture
- Grab a large mixing bowl, and pour in the sliced strawberries, blueberries, sugar, and lemon juice. When all of these ingredients have been added, gently mix and allow them to sit for at least 30 minutes. This allows the lemon juice to help break down the berries.
Biscuit
- Preheat oven to 425°F and prepare baking sheet with parchment paper.
- Grab a large mixing bowl and add flour, sugar, baking powder, baking soda, and salt. Whisk together to combine.
- Remove the stick of unsalted butter from the fridge and cut into small cubes (approximately the size of a large marble). Drop the small cubes into the flour mixture, and mix them in via a pastry cutter or your hands. Keep mixing until the chunks of butter resemble smaller coarse crumbs. Watch video for more detail.
- Grab a separate small bowl and mix in the buttermilk and vanilla extract. Once they are mixed together, pour into the butter/flour mixture. Carefully stir until just combined (1-2 minutes). Avoid overmixing.
- Remove the dough from the mixing bowl and turn it out onto a lightly floured surface. Gently flatten the dough until it is roughly 1 inch thick and takes the general shape of a rectangle. Use a biscuit cutter or glass to cut out the biscuits and place them onto the prepared parchment paper/baking sheet.
- Lightly brush the tops of the biscuits with buttermilk and sprinkle with the optional brown sugar.
- Bake at 425°F for 12-15 minutes or until the biscuits are golden brown. When finished baking, carefully remove from the oven and allow them to cool for 5-10 minutes.
Homemade Whipped Cream
- Grab a small/medium mixing bowl, and place it in the freezer to chill for 10-15 minutes. Then, remove the bowl from the freezer and pour in heavy whipped cream, powdered sugar, and vanilla extract.
- Use a standard handheld kitchen mixer to whip the cream into a thicker consistency. Start on a lower speed setting, and slowly increase the speed to medium, then eventually high. Don’t stop beating until the whipped cream is the right/desired consistency, but once it reaches that consistency, stop beating and don’t overmix.
Assemble the Strawberry & Blueberry Shortcake
- Split the biscuits in half horizontally (like a hamburger). Place a biscuit on the plate. Note: If your biscuits are own the thinner side, don’t worry! You don’t have to split and can stack them individually (see video above).
- Get a scoop of berries and place it on top of the shortcake biscuit.
- Add some homemade cream on top of the berries.
- Add another biscuit/shortcake over the whipped cream.
- Add more berries and whipped cream on top if desired.