Description
A layered berry shortcake bursting with fresh strawberries, blueberries, fluffy whipped cream, and tender homemade shortcake. A summer favorite that’s easy, delicious, and totally crowd-pleasing.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 cup granulated sugar (plus 2 tablespoons for berries)
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, cold and cubed
- 2/3 cup whole milk
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 2 cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Add milk and vanilla, stir gently to form a soft dough. Do not overmix.
- Turn dough onto a floured surface, pat to 1-inch thickness, and cut into rounds.
- Place rounds on baking sheet and bake for 12–15 minutes until golden. Cool slightly.
- Whip the cream to soft peaks and set aside.
- Mix strawberries and blueberries with 2 tablespoons sugar and let sit for 10 minutes.
- Slice the shortcakes horizontally, layer with whipped cream and macerated berries.
- Top with extra cream and berries, serve immediately.
Notes
- Chill your mixing bowl and beaters before whipping cream for better volume.
- Use cold butter to create that flaky, tender texture in shortcakes.
- Macerating berries adds a syrupy juiciness that soaks into the cake layers.
Nutrition
- Serving Size: 1 shortcake
- Calories: 370
- Sugar: 17g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg
Keywords: berry shortcake, blueberry shortcake, strawberry dessert, summer shortcake, whipped cream shortcake