Dixieland Shortcake
Indulge in the classic Southern charm of Dixieland Shortcake, a delightful dessert that brings together golden, buttery biscuits, fluffy homemade whipped cream, and the vibrant sweetness of fresh strawberries and blueberries. Perfectly baked to a light, tender perfection, these biscuits serve as the ideal base for seasonal berries macerated just enough to release their natural juices. The whipped cream, lightly sweetened and infused with vanilla, adds a creamy richness that ties everything together beautifully. Ready in just 35 minutes, this recipe is a crowd-pleasing favorite for summer gatherings, afternoon picnics, or any occasion calling for a fresh and fruity treat. Experience this quintessential Southern shortcake that’s easy to make and impossible to resist!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter (cold, cubed)
- 0.75 cups Whole milk
- 1 cups Heavy whipping cream
- 2 tablespoons Powdered sugar
- 1 teaspoons Vanilla extract
- 2 cups Fresh strawberries (hulled and sliced)
- 1 cup Fresh blueberries (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Using a pastry cutter or your fingertips, cut the cold, cubed butter into the dry ingredients until the mixture resembles coarse crumbs.
Slowly add the milk to the mixture, stirring just until a dough forms. Be careful not to overwork the dough.
Turn the dough out onto a lightly floured surface and gently pat it into a rectangle about 1 inch thick. Use a round biscuit cutter or the rim of a glass to cut out 6 biscuits.
Place the biscuits on the prepared baking sheet and bake for 12–15 minutes, or until they are golden brown on top. Remove from the oven and allow them to cool slightly.
While the biscuits are baking, prepare the whipped cream. In a chilled bowl, combine the heavy whipping cream, powdered sugar, and vanilla extract. Beat with an electric mixer on medium-high speed until stiff peaks form. Cover and refrigerate until ready to use.
In a separate bowl, toss the sliced strawberries (and blueberries, if using) with 1 tablespoon of sugar (optional) to enhance their natural sweetness. Let them sit for 10 minutes to release their juices.
To assemble, slice each biscuit in half horizontally. Place the bottom half on a serving plate, layer with a generous spoonful of the macerated fruit, and top with a dollop of whipped cream. Cover with the top half of the biscuit, and add more fruit and cream on top if desired.
Serve immediately and enjoy your Dixieland Shortcake, packed with Southern charm and fresh flavors!
Nutrition Facts
Calories |
3042 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 185.5 g | 238% | |
| Saturated Fat | 112.6 g | 563% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 2701 mg | 117% | |
| Total Carbohydrate | 295.5 g | 107% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 91.1 g | ||
| Protein | 34.9 g | 70% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 340 mg | 26% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1137 mg | 24% | |
*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.
