Berry Shortcake is a great way to create an easy dessert that features seasonal berries. You can bake the biscuits ahead of time and assemble the shortcakes in minutes when you are ready to serve them.
Slightly sweet biscuits are the base of this recipe. You can make them in a food processor or by hand. The berries are the stars of the recipe. Strawberries and blueberries are slightly sweetened to bring out the juices. They are everything that we love about summer! The whipped cream is the topping that pulls it all together.
Berry Shortcake is a simple dessert that will make a perfect ending to your summer meals.
If you like this combination, Berry Crumble is another easy dessert for you to try.
Berry Shortcake
Print This
Ingredients
- BISCUITS:
- 6 tablespoons butter, divided
- 2 cups all purpose flour
- 4 tablespoons granulated sugar, divided
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup buttermilk *see note
- BERRIES:
- 2 cups strawberries, sliced
- 1 cup blueberries
- 1 Tablespoon granulated sugar
- WHIPPED CREAM:
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
Instructions
BISCUITS:
Preheat your oven to 400 degrees
You can make the biscuits two different ways. If you have a food processor you can use that to combine the dough. If you do not, you can simply make it in a bowl.
TO MAKE IN A BOWL:
In a large bowl, combine the flour, 2 tablespoons sugar, baking powder, sugar and salt.
Cut 5 tablespoons of cold butter in. You can use a pastry cutter to do this or two knives. You want to keep cutting the butter in until you can not longer see it. Add the half-and-half, stirring gently and gather the dough into a ball.
Lightly flour a cutting board. Place the dough on the board and knead for about 30 seconds. Pat it out to a 1 inch thick rectangle and cut into biscuits using a 2 inch round cookie cutter or a glass.
Melt the remaining tablespoon of butter and lightly brush on the tops of the biscuits. Sprinkle the tops with the remaining 2 tablespoons of sugar.Arrange on a baking sheet about 1″ apart and bake until puffed and golden, about 20 minutes.
TO MAKE IN A FOOD PROCESSOR:
Add the flour, baking powder, 2 tablespoons sugar, and salt to the bowl of the processor. Pulse to combine.
Add 5 tablespoons of cold butter and pulse until the butter is thoroughly combined and you can no longer see it.
Add the buttermilk and pulse until the dough is pulling away from the sides of the bowl into a ball.
Lightly flour a cutting board. Place the dough on the board and knead for about 30 seconds. Pat it out to a 1 inch thick rectangle and cut into biscuits using a 2 inch round cookie cutter or a glass.
Melt the remaining tablespoon of butter and lightly brush on the tops of the biscuits. Sprinkle the tops with the remaining 2 tablespoons of sugar.
Arrange on a baking sheet about 1″ apart and bake until puffed and golden, about 20 minutes
BERRIES:
Combine the berries and sugar in a bowl. Let them sit for 15 minutes, stirring occasionally until they have become juicy.
WHIPPED CREAM:
Chill a glass bowl and beaters in the freezer. Add the cream and vanilla extract and beat with an electric mixer on high until the cream forms soft peaks. Add the sugar and beat until it becomes stiff.
ASSEMBLY:
Cut the biscuits in half. Add a large spoonful of berries to the bottom of the biscuit . Top the berries with a large spoonful of whipped cream. Place the top half of the biscuit over the whipped cream.
Add another dollop of whipped cream on top and garnish with two strawberry slices and two blueberries.
Notes
You can easily make buttermilk yourself. To 1 cup whole milk, add 1 tablespoon white vinegar and let it sit for 15 minutes.
