Blueberry Shortcakes
Indulge in the light and fruity decadence of homemade Blueberry Shortcakes—a delightful dessert that combines golden, buttery biscuits with juicy, sweetened blueberries and fluffy whipped cream. These tender shortcakes are made from scratch, featuring a rich dough enhanced with heavy cream and vanilla extract for a soft, melt-in-your-mouth texture. The fresh blueberry filling gets a zesty boost from lemon juice, while macerating the berries enhances their natural sweetness. Topped with clouds of homemade vanilla whipped cream, this dessert is perfect for summer gatherings, special occasions, or whenever you crave something elegant yet easy to prepare. In just 35 minutes, you’ll have a show-stopping dessert that’s bursting with fresh, vibrant flavors and classic charm! Perfect for blueberry season, this recipe is sure to impress your guests and satisfy any sweet tooth.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 4 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 8 tablespoons Unsalted butter (cold, cubed)
- 0.75 cups Heavy cream
- 1 teaspoons Vanilla extract
- 2 cups Fresh blueberries
- 2 tablespoons Powdered sugar
- 1 tablespoon Lemon juice
- 1 cup Heavy whipping cream (for topping)
- 2 tablespoons Granulated sugar (for whipped cream)
- 0.5 teaspoons Vanilla extract (for whipped cream)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone mat.
In a large mixing bowl, whisk together the flour, granulated sugar (2 tablespoons), baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Using a pastry cutter or your fingers, cut in the butter until the mixture resembles coarse crumbs.
In a small bowl, stir together the heavy cream and vanilla extract. Gradually add the wet mixture to the dry mixture, stirring just until a dough forms. Do not overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick rectangle. Using a round biscuit cutter or glass, cut out circles of dough and place them on the prepared baking sheet. Re-roll scraps as needed to make more shortcakes.
Sprinkle the tops of the shortcakes with the remaining 2 tablespoons of granulated sugar. Bake for 12-15 minutes, or until the shortcakes are golden brown. Let cool completely on a wire rack.
While the shortcakes are baking, prepare the blueberry filling. In a medium bowl, combine the blueberries, powdered sugar, and lemon juice. Toss to coat evenly. Set aside and let macerate for 10-15 minutes.
In another bowl, whip the heavy whipping cream with the granulated sugar (2 tablespoons) and vanilla extract (0.5 teaspoons) until soft peaks form. Keep refrigerated until ready to use.
To assemble the shortcakes, slice each biscuit in half horizontally. Spoon a generous amount of the blueberry mixture onto the bottom half of the biscuit, followed by a dollop of whipped cream. Place the top half of the biscuit over the topping.
Serve immediately and enjoy!
Nutrition Facts
Calories |
618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 116 mg | 39% | |
| Sodium | 456 mg | 20% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 21.1 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 94 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.
