Description
These Perfect Berry Shortcakes are a classic dessert featuring tender, buttery shortcakes topped with fresh mixed berries and homemade whipped cream. Easy to prepare within 35 minutes, this recipe yields light, flaky biscuits that pair wonderfully with sweet, juicy strawberries, blueberries, and raspberries for a delightful treat that impresses every time.
Ingredients
Scale
Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2/3 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
Berry Topping
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients and Butter: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold unsalted butter cubes. Using a pastry cutter or your fingers, work the butter into the dry ingredients until the mixture looks like coarse crumbs, creating a light and flaky texture in the final shortcakes.
- Add Cream and Vanilla: Pour in the heavy cream and vanilla extract. Stir gently just until the dough begins to form. Avoid overmixing to keep the shortcakes tender.
- Shape Dough and Cut Shortcakes: Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough out into a 1-inch thick rectangle. Using a round biscuit cutter, cut out 6 to 8 shortcakes and place them evenly spaced on the prepared baking sheet.
- Brush and Bake: Lightly brush the tops of the shortcakes with extra heavy cream and sprinkle with granulated sugar to achieve a golden, slightly crunchy topping. Bake in the preheated oven for 12-15 minutes or until the shortcakes are golden brown and cooked through.
- Prepare Whipped Cream: While the shortcakes bake, whip the heavy whipping cream and powdered sugar in a mixing bowl with a hand or stand mixer until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form. Set aside and keep chilled.
- Assemble and Serve: Once the shortcakes have cooled slightly, slice each in half horizontally. Layer the bottom half with fresh mixed berries, spoon over a generous amount of whipped cream, then top with the other half of the shortcake. Serve immediately to enjoy the shortcakes at their best texture and freshness.
Notes
- Use cold butter to ensure flaky shortcakes.
- Do not overmix the dough to keep the texture tender.
- Fresh berries can be substituted with any berries of your choice.
- If berries are very tart, sprinkle a little sugar over them before assembling.
- Whipped cream can be made ahead and refrigerated briefly but is best served fresh.
- For a gluten-free option, substitute the flour with a gluten-free baking blend.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
