Mixed Berry Shortcakes

side view of a berry shortcake with strawberries and blueberries.

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Mixed Berry Shortcakes take sweet, buttery shortcakes topped with homemade whipped cream and stuffed with ripe, fresh, juicy strawberries and blueberries. This lightly sweetened dessert recipe is perfect for any occasion.

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Author Melissa Williams

Ingredients

For the Shortcakes

2 cups all purpose flour
¼ cup granulated white sugar + 2 TBS, divided
1 tablespoon baking powder
½ teaspoon salt
1 cup heavy cream

For the Berry Topping

1 quart strawberries hulled and quartered
2 tablespoons confectioners’ sugar
2 cups blueberries

For the Whipped Cream

½ cup heavy cream
2 tablespoons confectioners’ sugar

Instructions

To make the Shortcakes

Preheat the oven to 400° F and line a baking sheet with parchment paper or a silicone mat. Set aside.
In a large mixing bowl, whisk together the flour, 1/4 cup sugar, baking powder and salt.
2 cups all purpose flour, ¼ cup granulated white sugar, 1 tablespoon baking powder, ½ teaspoon salt
Pour in the heavy cream and stir together until all of the dry ingredients have come together to form a crumbly dough.
1 cup heavy cream
Gently press the dough together with your hands and transfer to a clean work surface. Without kneading, form the dough into a 6 inch round log. The dough will be very dry and crumbly but press it together without kneading.
Slice the log into 6 equal rounds and place them on the prepared baking sheet. If the dough is not sticking together, gently press it into a circle. It will come together while baking.
Sprinkle the tops of the dough with the remaining 2 tablespoons of sugar.
Bake for approximately 15 minutes or until golden brown. Transfer to a wire rack to cool.

To make the Berry Topping

Place approximately ⅓ of the strawberries in a medium bowl and sprinkle with the confectioners' sugar. Use a fork to mash together until the mixture is mostly liquid. Stir in the rest of the cut strawberries. Cover and place in the fridge until ready to assemble.
1 quart strawberries, 2 tablespoons confectioners’ sugar

To make the Whipped Cream

To a large, cold bowl, add the heavy cream and sugar. Whisk until stiff peaks form. Alternatively, you can use the bowl of a stand mixer fitted with the whisk attachment. Cover and chill until ready to assemble.
½ cup heavy cream, 2 tablespoons confectioners’ sugar

To assemble the Shortcakes

Slice each shortcake in half horizontally and place the bottom of each cake on a plate. Top with strawberry sauce, a dollop of whipped cream, and additional berries. Serve immediately.
2 cups blueberries

Notes

Try with other berries like blackberries or raspberries for variety.
In a pinch, Cool Whip or Reddi-Whip can replace homemade whipped cream.
Chill your mixing bowl for 10 minutes to make whipping cream easier.
Elevate shortcakes with a drizzle of chocolate sauce or hot fudge.
Best served fresh and warm—assembled shortcakes will get soggy over time.
Store unassembled shortcakes at room temp, covered, for up to 5 days.

Recipe from Annie's Eats

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