Sweet, flaky Strawberry & Blueberry Shortcake with fresh berries topped with whipped cream & strawberry simple syrup. As patriotic as it is delicious!
Break out the bunting...summer is here!
Strawberry Shortcake is a quintessential summer dessert.
Light and bright, with the tart sweetness of fresh berries contrasting with the flaky, buttery goodness that the shortcake brings.
But why limit ourselves to just using strawberries here?
Add in blueberries to make a colorful red, white, and blue dessert perfect for your July 4th table...Strawberry & Blueberry Shortcake, anyone?
Jump to:
A biscuit/scone hybrid
You can think of a homemade shortcake as a cross between a biscuit and a scone, so a recipe for shortcake will look very familiar.
Like biscuits, shortcakes have a recipe ratio of 3-1-2 flour-liquid-fat. The list of ingredients in a shortcake recipe from scratch will be mostly the same as a biscuit.
The liquid used in a shortcake recipe is milk or cream to tenderize and add richness like with a scone. And shortcakes are sweetened like scones, but not enriched with egg, so they're more flaky.
So the perfect shortcake will be sweet, flaky, and buttery.
Perfect for soaking up those strawberry & blueberry juices!
All in the family...the biscuit family
The method for making a homemade shortcake is the same as a homemade biscuit then.
(no surprise there)
Start by grating cold butter and tossing it into a mixture of flour, salt, and baking powder. Use a pastry blender to further coat the butter with flour until you have a mixture resembling coarse crumbs.
How you cut up your butter isn't as important as keeping it cold. That's so that the butter stays a bit solid as it mixes with the flour which produces that lovely flakiness.
Generally I'll grate frozen butter on a box grater (mostly because I don't have butter defrosted) and toss it in a little at a time. If you'd rather, cut the chilled butter into small 1/2-inch cubes. Either way will work.
Moving on, add the milk and mix until just combined. You don't want the dough to be too wet, so hold back a bit of the milk and see how the dough feels before adding more.
Chill the shortcake dough for a bit before cutting it out to make sure that butter is still cold and firm.
Pat the dough out into a disc about 8-inches across and cut out circles with a 3-inch round cookie cutter. You can make the shortcakes bigger if you'd like, but I find that this is a good size.
Reroll the dough and continue to cut out circles as best you can. Remember to work quickly so the dough stays cold.
Brush the tops with some milk to add a little bit of shine, then into the oven they go.
You can bake the shortcakes themselves in the cool of the morning and assemble the dessert when it's time to serve.
How's that for summertime convenience!
Make some strawberry syrup
Traditional Strawberry Shortcake recipes just have the shortcake, berries, and whipped cream.
I like to take my recipe for Strawberry & Blueberry Shortcake one step further buy making an easy strawberry-flavored sauce. And it's simple.
Simple syrup, that is!
Just heat equal parts sugar and water in a saucepan until the sugar is dissolved, then let it cool to room temperature.
Add some sliced strawberries to the syrup. They'll start to macerate, releasing their juices and flavoring the syrup. Mashing the strawberries will further flavor the strawberry syrup.
Assembly time
When it's time for dessert, split the shortcakes horizontally. Put some blueberries and sliced strawberries on the bottom half, then drizzle some of that yummy strawberry syrup.
Top with the other half, add a dollop of whipped cream, and spoon more syrup over it all.
Or better yet, put out separate bowls of berries, whipped cream, strawberry syrup, and sliced shortcakes and let everyone assemble their own. Win!
Strawberry & Blueberry Shortcakes are so delicious and festive for an Independence Day dessert.
Actually, you can use any juicy fruit to fill the shortcake...blackberries, peaches, mangos are but a few suggestions. Let your taste buds go wild!
Easy and fun, I hope you'll add this Strawberry & Blueberry Shortcake recipe to your list of summer desserts!
Slainté! L’chaim! Cheers!
Tammy
Recipes for scones
Homemade scone recipes are easy to create once you remember the 3-1-2 ratio. The variety comes in when playing with flavorings. Check out these ideas!
- Homemade Cream Scones
- Eggnog Scones
- Glazed Maple Walnut Scones
- Chocolate Chip Cream Scones
- Glazed Orange Cranberry Scones
- Strawberry & Blueberry Shortcake
And, if you sign up for my mailing list, I’ll send you a link for my Mint Chocolate Chunk Scones recipe! Such minty goodness…I can’t even.
📖 Recipe
Strawberry & Blueberry Shortcake
Equipment
- pastry brush
Ingredients
For the shortcakes
- 2 cups all-purpose flour, (9 oz, 255g)
- ¼ cup sugar, (2 oz, 50g)
- 1 Tbsp baking powder
- ½ tsp kosher salt
- ½ cup butter, frozen & grated, see Recipe Notes (4 oz, 113g)
- ¾ cup milk, see Recipe Notes (6 oz, 170g)
For assembly
- 3 cups strawberries, sliced, divided
- 1 cup blueberries
- ½ cup granulated sugar, (4 oz, 113g)
- whipped cream, for garnish
Instructions
- Make the shortcakes: Preheat the oven to 425°F.
- In a large bowl, combine the flour, sugar, baking powder, and salt.
- Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
- Add the milk to the flour mixture (reserving about a tablespoon to brush on later). Mix until the dough just holds together. Here you have to be flexible about the amount of milk to add as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more milk, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in more flour when you turn out the dough. Remember, do not over mix the dough...you want to keep that butter cold and separate from the flour.
- Turn dough out onto a lightly floured surface and push together into a rough ball. Gather the dough, and flatten into a disc 1-inch high and 6-inches in diameter. Use a bench scraper to release the disc from the mat. Cover with plastic wrap, and refrigerate at least 30 minutes or up to overnight.
- Once the dough is chilled, unwrap and press it out into a disc 8-inches in diameter. Use a 3-inch round cookie cutter to cut out circles, gathering and cutting the leftover dough again as needed. You'll get about 6 shortcakes with maybe a little blob of dough left over.
- Place the shortcakes about 2-inches apart on a half baking sheet pan covered in a Silpat or parchment paper. Brush the tops of each scone with the reserved milk before baking.
- Bake at 425°F for about 18-23 minutes or until golden brown.
- Cool on pan for 2 minutes, then move to a cooling rack.
- Make the simple syrup: In a medium saucepan over medium-hight heat, combine the ½ cup of sugar with ½ cup of water. Bring to a boil, insuring that the sugar is fully dissolved. Remove from heat and cool to room temperature.
- Take 1 cup of the sliced strawberries and add to the simple syrup. Allow to sit for about 10 minutes, then gently mash the strawberries to further infuse the syrup.
- Assemble the shortcakes: When ready to serve, slice the shortcakes horizontally and place the bottom half on a plate. Add some of the blueberries and remaining sliced strawberries. Drizzle a small amount of the syrup over the berries, then top with the other half of the shortcake. Top with a dollop of whipped cream, then spoon more of the syrup over the top. Serve and enjoy!
Video
Notes
Nutrition
