Mixed Berry Shortcakes With Vanilla Whipped Cream

Fresh-baked shortcakes topped with sweet, seasonal berries and homemade whipped cream.

Prep Time15minutes mins

Cook Time35minutes mins

Shortcake Biscuit Prep10minutes mins

Total Time45minutes mins

Course: Dessert

Cuisine: American

Keywords:: biscuits, blueberries, shortcakes, strawberry shortcakes, summer desserts

Servings: 8 to 10 shortcakes Print Email

Ingredients 1x2x

For the Shortcake Biscuits

• 2 cups unbleached, all-purpose flour
• 1/4 cup sugar
• 1 tablespoon plus 1 teaspoon baking powder
• 1/2 teaspoon kosher salt
• 6 tablespoons cold, unsalted butter, cut into small pieces
• 1 cup cold heavy cream
• 1 egg, whisked (for egg wash)

For the Berries

• 1 quart fresh strawberries, hulled and quartered (about 3 to 4 cups)
• 1/2 pint blackberries (1 cup)
• 1/2 pint blueberries (1 cup)
• 1/2 lemon, juiced
• 1/2 cup sugar, maybe less depending on the sweetness of the berries

For the Whipped Cream

• 1 cup cold heavy whipping cream
• 1 rounded tablespoon powdered sugar
• 2 teaspoons vanilla extract

Instructions

For the Shortcakes

• Preheat the oven to 375°F.
• In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well mixed.
• Add the butter pieces and, using your hands, work the butter through the dry ingredients until it resembles coarse meal with small peas. Do not overmix.
• Add the cream and use your fingers to “stir” it in to the butter-flour mixture, maybe kneading once or twice, just until the dough has formed a shaggy mass.
• Turn the biscuit dough onto a lightly-floured surface and pat into a flat round. Dust the top of the biscuit dough with flour, and use a rolling pin or the flat of your hand into a 6″ circle. The dough will be about 1″ thick.
• Use a 2″ to 2 1/2″ round biscuit cutter to cut out the biscuits. Place them on a baking sheet, leaving at least an inch of space between each. Lightly brush the tops with egg.
• Bake for about 25 minutes until golden brown, rotating halfway. Let cool slightly before serving.

For the Berries

• Combine the hulled, quartered strawberries, blueberries, and blackberries in a mixing bowl. Add the sugar and lemon juice. Toss and let sit for at least 30 minutes, or up to two hours.

For the Whipped Cream

• Whip the cold, heavy cream to soft peaks. (Pro tip: Heavy cream will not whip up unless it is very cold.)
• Add the sugar and vanilla. Continue to whip until medium-stiff peaks form. Do not over-whip the cream or it will look grainy. Refrigerate until use.

To Assemble and Serve

• Split the biscuits in half and place the bottom half on the dish. Spoon a generous amount of berries (with some juice) onto the biscuits. Top with the other biscuit half and a dollop of whipped cream. Serve immediately.

https://unpeeledjournal.com/recipe-mixed-berry-shortcakes/