Description
These Perfect Berry Shortcakes combine tender, buttery shortcakes with fresh mixed berries and freshly whipped cream for a classic, delicious dessert that’s easy to make and sure to impress.
Ingredients
Scale
Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2/3 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
Berries and Whipped Cream
- 2 cups mixed berries (strawberries, blueberries, raspberries)
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract (for whipped cream)
- 1 cup heavy whipping cream
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients and Cut in Butter: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Add the cold unsalted butter cubes and use a pastry cutter or your hands to work the butter into the dry ingredients until the mixture resembles coarse crumbs, which helps create a flaky texture in the shortcakes.
- Add Wet Ingredients and Form Dough: Pour in the heavy cream and vanilla extract. Stir gently until the dough begins to come together, being careful not to overmix to keep the shortcakes tender.
- Shape and Cut Shortcakes: Turn the dough onto a lightly floured surface and gently knead it a few times to bring it together. Pat the dough into a 1-inch thick rectangle. Use a round biscuit cutter to cut out 6 to 8 shortcakes and place them on the prepared baking sheet.
- Brush and Bake: Brush the tops of the shortcakes with a little extra heavy cream and sprinkle with granulated sugar for a golden, slightly crisp top. Bake for 12 to 15 minutes or until the tops are golden brown and the shortcakes are cooked through.
- Prepare Whipped Cream: While the shortcakes bake, in a mixing bowl, beat the heavy whipping cream and powdered sugar with a mixer until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form. Set aside for serving.
- Assemble and Serve: Once the shortcakes have cooled slightly, slice each in half horizontally. Top the bottom halves with fresh mixed berries and a generous dollop of whipped cream. Place the other shortcake half on top and serve immediately for a fresh, delicious dessert.
Notes
- Ensure the butter is very cold to create flaky shortcakes.
- Do not overmix the dough to avoid tough biscuits.
- You can substitute heavy cream with buttermilk for a slightly tangier flavor.
- Use fresh, ripe berries for the best taste and texture.
- Shortcakes are best served the same day for maximum freshness.
