Easy Red White and Blueberry Shortcakes
Celebrate summer with these Easy Red White and Blueberry Shortcakes, a festive twist on the classic dessert that's perfect for patriotic holidays or any warm-weather occasion. Fluffy, golden shortcakes made from scratch are topped with layers of lightly sweetened strawberries, juicy blueberries, and a cloud of whipped cream, creating a delectable balance of flavors and textures. This recipe is quick and simple, with just 20 minutes of prep time, thanks to straightforward techniques like cutting butter into flour and macerating fruit for a naturally sweet topping. Vibrant, fresh, and utterly delightful, these shortcakes are a showstopping dessert for your next barbecue, picnic, or party. With patriotic colors and sensational taste, it’s a crowd-pleasing dessert that’s as beautiful as it is delicious!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1 tablespoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Cold unsalted butter (cut into small cubes)
- 0.75 cup Heavy cream
- 1 teaspoon Vanilla extract
- 1 Egg (beaten, for brushing)
- 2 cups Fresh strawberries (hulled and sliced)
- 1 cup Fresh blueberries
- 2 tablespoons Powdered sugar
- 1 cup Whipped cream
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt.
Add the cold, cubed butter to the dry ingredients. Use a pastry cutter or your fingers to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, mix the heavy cream and vanilla extract. Pour this into the dry mixture and gently stir until a soft dough forms. Do not overmix.
Turn the dough out onto a floured surface and gently knead it a few times. Roll or pat the dough to about 1-inch thickness.
Use a round biscuit cutter (about 2.5 inches in diameter) to cut out the shortcakes. Re-roll scraps as needed. Place the shortcakes on the prepared baking sheet.
Lightly brush the tops of the shortcakes with the beaten egg.
Bake for 12–15 minutes, or until the shortcakes are golden brown. Let them cool slightly on a wire rack.
Meanwhile, prepare the fruit topping by mixing the sliced strawberries, blueberries, and powdered sugar in a bowl. Let it sit for 5–10 minutes to macerate.
To assemble, split each shortcake in half. Place the bottom half on a serving plate, top with some whipped cream, followed by a generous spoonful of the strawberry and blueberry mixture. Add more whipped cream if desired, then cover with the top half of the shortcake.
Serve immediately and enjoy your festive dessert!
Nutrition Facts
Calories |
2954 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 671 mg | 224% | |
| Sodium | 2685 mg | 117% | |
| Total Carbohydrate | 290.3 g | 106% | |
| Dietary Fiber | 16.1 g | 58% | |
| Total Sugars | 86.5 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 3.5 mcg | 18% | |
| Calcium | 168 mg | 13% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 967 mg | 21% | |
*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.
