Blueberry Blackberry Shortcakes
Indulge in the sweet, summery flavors of Blueberry Blackberry Shortcakes, a delightful twist on a classic dessert. Tender, golden biscuits made from scratch are layered with macerated fresh blueberries and blackberries, infused with honey and a hint of lemon juice for a perfectly balanced sweetness. Topped with a cloud of homemade whipped cream, these shortcakes are as beautiful as they are delicious. Ready in just 35 minutes, this recipe is perfect for impressing guests or treating yourself to a seasonal dessert. Whether served at a backyard gathering or a casual weeknight dinner, this vibrant dessert celebrates the best of fresh berries in every bite.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 4 tablespoons granulated sugar
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 0.5 cup unsalted butter, cold
- 0.75 cup heavy cream
- 1 teaspoon vanilla extract
- 1.5 cups blueberries
- 1.5 cups blackberries
- 2 tablespoons honey
- 1 tablespoon lemon juice
- 1 cup whipping cream
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, 2 tablespoons of granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, mix the heavy cream and vanilla extract. Slowly pour the cream mixture into the dry ingredients, stirring with a fork until the dough begins to come together.
Transfer the dough onto a lightly floured surface, gently knead it a few times, and pat it into a 1-inch thick disc. Use a round biscuit cutter to cut out 6 biscuits and place them on the prepared baking sheet.
Brush the tops of the biscuits with a little additional heavy cream and sprinkle with 1 tablespoon of granulated sugar. Bake for 12-15 minutes or until the biscuits are golden brown. Let them cool slightly.
While the biscuits are baking, prepare the berries. In a medium bowl, combine the blueberries, blackberries, honey, lemon juice, and the remaining 1 tablespoon of granulated sugar. Toss gently and let sit for 10 minutes to macerate.
To make the whipped cream, beat the whipping cream and powdered sugar in a large bowl with a hand mixer or whisk until soft peaks form.
To assemble the shortcakes, slice each biscuit in half horizontally. Spoon some of the berry mixture over the bottom half, followed by a dollop of whipped cream. Place the top half of the biscuit on top, and garnish with extra berries and whipped cream if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.2 g | 52% | |
| Saturated Fat | 24.2 g | 121% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 457 mg | 20% | |
| Total Carbohydrate | 56.9 g | 21% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 21.9 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 107 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
