Description
These Perfect Berry Shortcakes combine tender, flaky shortcakes with fresh mixed berries and luscious homemade whipped cream. With a lightly sweetened biscuit base and a balance of tart and sweet from the berries, this classic dessert is ideal for spring and summer gatherings or any time you want a delightful fruity treat.
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
Fruit Filling and Topping
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Combine dry ingredients and butter: In a large bowl, mix together the flour, sugar, baking powder, and salt. Add the cold cubed butter, then use a pastry cutter or your fingers to cut the butter into the dry mixture until it forms coarse crumbs, which creates a flaky texture.
- Add wet ingredients and form dough: Pour in the heavy cream and vanilla extract, stirring gently just until the dough starts to come together. Be careful not to overmix to keep the shortcakes tender.
- Shape and cut the shortcakes: Transfer the dough onto a lightly floured surface. Gently knead it a few times, then pat into a 1-inch thick rectangle. Use a round biscuit cutter to cut out 6 to 8 shortcakes and arrange them on the prepared baking sheet.
- Brush and bake: Lightly brush the tops of the shortcakes with additional heavy cream and sprinkle with granulated sugar to add a golden, slightly crisp top. Bake for 12 to 15 minutes until the shortcakes are puffed and golden brown.
- Prepare whipped cream: While the shortcakes bake, beat the heavy whipping cream and powdered sugar in a mixing bowl with a hand or stand mixer until soft peaks form. Add the vanilla extract and continue beating until stiff peaks form. Set aside in the refrigerator.
- Assemble and serve: When the shortcakes have cooled enough to handle, slice them in half horizontally. Layer the bottom halves with fresh mixed berries and a generous dollop of whipped cream, then top with the other half of the shortcake. Serve immediately for the best texture and flavor.
Notes
- For best results, use cold butter and cream to ensure flaky shortcakes.
- Do not overmix the dough to keep the texture light and tender.
- You can substitute the mixed berries with any seasonal fruit of your choice.
- If the berries are very tart, you can sprinkle a little sugar over them before assembling.
- Whipped cream is best served fresh but can be refrigerated for up to 4 hours.
- Shortcakes are best enjoyed the same day to maintain their texture.
