Strawberry Blueberry Shortcake Recipe – Easy Summer Dessert

Last Updated on 4 months by Neha Deshmukh

Strawberry Blueberry Shortcake Recipe – Easy Summer Dessert

Hey everyone! There’s just something about summer that screams for fresh berries and a light, fluffy dessert. This Strawberry Blueberry Shortcake recipe is exactly that – a little bit of sunshine on a plate. I first made this for a family picnic a few years ago, and it’s been a request ever since. It’s surprisingly easy to make, and the combination of sweet strawberries and blueberries with the creamy, buttery shortcakes is just… perfect. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your grandma’s shortcake (unless your grandma was a baking genius!). It’s a delightful balance of textures and flavors. The slightly crumbly, buttery shortcakes are the perfect base for the juicy berries and the cloud-like Chantilly cream. Plus, it’s a beautiful dessert to bring to a potluck or enjoy on a warm evening. Honestly, who can resist a good shortcake?

Ingredients

Here’s what you’ll need to create this summer masterpiece:

• 2 cups blueberries
• 2 cups strawberries
• 4 teaspoons sugar (approx. 20g)
• 2 tablespoons sugar (approx. 25g)
• 2 cups pastry flour (approx. 240g)
• 0.75 teaspoon salt (approx. 4g)
• 1 tablespoon baking powder (approx. 14g)
• 1.25 cups heavy cream (approx. 300ml)
• 2 tablespoons melted butter (approx. 30ml)
• 1 pint heavy whipping cream (approx. 473ml)
• 0.5 teaspoon vanilla extract (approx. 2.5ml)

Ingredient Notes

Let’s talk ingredients for a sec! Getting these right makes all the difference.

• Pastry Flour: This is key for that tender, slightly crumbly shortcake texture. All-purpose flour can work in a pinch, but pastry flour really elevates things. It has a lower protein content, which means less gluten development.
• Heavy Cream: Don’t skimp here! We’re using heavy cream in both the shortcakes and the Chantilly cream. It provides richness and helps create that beautiful, light texture. Look for a cream with at least 36% milkfat.
• Strawberries & Blueberries: Using both berries adds a lovely complexity to the flavor. Feel free to adjust the ratio to your liking – if you’re a blueberry fanatic, go for it! I like to use a mix of smaller wild blueberries and larger, sweeter strawberries.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, let’s get those berries ready. Toss the blueberries with 1 tablespoon of sugar in a bowl. Do the same with the sliced strawberries and the other tablespoon of sugar. Pop them both in the fridge to let their juices release – this makes them extra flavorful.
2. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup a breeze.
3. In a bowl, sift together the pastry flour, salt, and baking powder, along with 2 teaspoons of sugar. Gradually add the heavy cream, mixing until a dough just comes together. Don’t overmix!
4. Lightly flour a surface and roll the dough out to about an 8-inch circle, about ½-inch thick. Use a 2.25-inch biscuit cutter to cut out 14 rounds.
5. Dip each round in melted butter, then place them on the prepared baking sheet. Sprinkle generously with coarse sugar. Bake for 15-18 minutes, or until golden brown.
6. While the shortcakes are baking, let’s make the Chantilly cream. In a chilled bowl, whip the heavy whipping cream, 2 teaspoons of sugar, and vanilla extract until stiff peaks form. Be careful not to overwhip!
7. Once the shortcakes are cooled slightly, split them in half. Layer with the whipped cream, berries, and top with more cream and berries.

Expert Tips

• Cold Ingredients are Key: Using cold heavy cream and butter helps create a flaky shortcake.
• Don’t Overwork the Dough: Overmixing develops the gluten, resulting in tough shortcakes.
• Gentle Handling: Be gentle when handling the dough to keep it tender.

Variations

• Lemon Zest: My friend Sarah loves adding a teaspoon of lemon zest to the shortcake dough for a bright, citrusy flavor.
• Raspberry Addition: Throw in a cup of raspberries with the strawberries and blueberries for an extra burst of berry goodness.
• Chocolate Drizzle: A drizzle of melted dark chocolate over the finished shortcakes? Yes, please!

Vegan Adaptation

Want to make this vegan? You can! Substitute the heavy cream with a good quality coconut cream (the thick part only) for both the shortcakes and the Chantilly cream. Use a vegan butter substitute for brushing the shortcakes.

Gluten-Free Adaptation

For a gluten-free version, use a 1:1 gluten-free flour blend. Make sure it contains xanthan gum for binding. The texture will be slightly different, but still delicious!

Spice Level

While this recipe is traditionally sweet, you can add a little something extra! A pinch of cardamom or a teaspoon of orange zest in the shortcake dough adds a lovely warmth and complexity.

Festival Adaptations

This shortcake is perfect for summer celebrations!

• Summer Solstice: Decorate with edible flowers to celebrate the longest day of the year.
• Independence Day: Use blueberries and strawberries to create a red, white, and blue theme.

Serving Suggestions

Serve immediately for the best experience! A scoop of vanilla ice cream on the side is always a good idea. A cup of chai or a glass of iced tea complements the shortcakes beautifully.

Storage Instructions

Shortcakes are best enjoyed fresh. However, you can store the shortcakes in an airtight container at room temperature for up to 2 days. The berries and Chantilly cream are best stored separately in the refrigerator.

FAQs

What is the best flour to use for shortcakes?

Pastry flour is ideal for a tender crumb, but all-purpose flour can work if that’s what you have.

Can I make the shortcakes ahead of time?

Yes, you can bake the shortcakes a day ahead and store them in an airtight container.

Can I use frozen berries in this recipe?

Absolutely! Just thaw them completely and drain off any excess liquid before using.

How do I prevent the shortcakes from becoming too dense?

Don’t overmix the dough, and use cold ingredients.

What is the difference between heavy cream and whipping cream for the Chantilly cream?

Heavy cream has a higher fat content (at least 36%) than whipping cream, which helps it whip up thicker and hold its shape better.