• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • Baking
  • About Tammy

Scotch & Scones

menu icon
go to homepage
  • Recipes
  • Whisky
  • Subscribe
  • Shop
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Whisky
    • Subscribe
    • Shop
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Biscuits & Scones

    Published Jul 3, 2020 · Updated Jun 15, 2022 · by Tammy Spencer · This post may contain affiliate links.

    Easy Strawberry & Blueberry Shortcakes

    Jump to Recipe Jump to Video Print Recipe
    Strawberry Blueberry Shortcake plated on red striped towel Pinterest banner.
    Strawberry Blueberry Shortcake plated on red striped towel collage Pinterest banner.
    Strawberry Blueberry Shortcake plated on red striped towel Pinterest banner.

    These sweet, flaky, easy to make Strawberry & Blueberry Shortcakes are loaded with fresh berries and are topped with whipped cream and strawberry syrup. They're a delicious patriotic dessert!

    Strawberry Blueberry Shortcake plated on red striped towel. this …

    Why this recipe works

    • Shortcake biscuits are easy to make
    • You can control the amount of sugar in the shortcakes and the syrup
    • The shortcakes and syrup can be made ahead. Assemble and serve when you're ready!

    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? It's a patriotic dessert if there ever was one!

    Jump to:
    • Why this recipe works
    • What you need
    • How to make shortcake from scratch
    • Questions asked and answered
    • Pro Tip: Make strawberry syrup
    • A fun and festive dessert
    • Related Recipes
    • Recipe
    • Comments

    What you need

    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 biscuits recipe from scratch will look familiar.

    The liquid used in a shortcake recipe is milk or cream to tenderize and add richness like with a scone. And while these shortcakes are sweetened like scones, but not enriched with egg, they're more flaky.

    So the perfect shortcake will be sweet, flaky, and buttery. Perfect for soaking up those strawberry & blueberry juices!

    Strawberry blueberry shortcake biscuit ingredients on a woven tray on a wood floor.
    Shortcake ingredients are not unlike those for biscuits, just sweeter.

    How to make shortcake from scratch

    The method for making homemade shortcake biscuits is the same as regular homemade biscuits then.

    (no surprise there)

    Step 1: Combine the dry biscuit ingredients

    Combine the flour, sugar, baking powder, and salt in a large bowl (photo 1, upper).

    Step 2: Add in the butter

    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 ½-inch cubes. Either way will work.

    However you cut it, toss the butter into the flour mixture, a little at a time. Use a pastry blender to further coat the butter with flour until you have a mixture resembling coarse crumbs (photo 1, lower).

    Collage of mixing flour & cutting in butter for strawberry blueberry shortcake.
    Starting the shortcake biscuits

    Step 3: Add in the milk

    Add the milk and mix until the dough is just coming together. 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 (photo 2).

    Pat the dough out into a disk about 8-inches across and chill for 30 minutes before cutting it out. This makes sure that butter stays cold and firm.

    Collage of adding milk & finishing dough for strawberry blueberry shortcake.
    Adding the milk and the finished dough

    Step 4: Cut out the dough disks

    Cut out circles with a 3-inch round cookie cutter from the chilled dough. You can make the shortcakes bigger if you'd like, but I find that this is a good size (photo 3).

    Reroll the dough and continue to cut out circles as best you can. Remember to work quickly so the dough stays cold.

    Collage of cutting out strawberry blueberry shortcake biscuits.
    Pat the chilled dough into a disk & cut out the shortcakes

    Step 5: Bake the shortcakes

    Brush the tops with some milk to add a little bit of shine, then into the oven they go (photo 4).

    Collage of strawberry blueberry shortcake biscuits before & after baking Shortcake biscuits before & after baking.
    The shortcakes before and after a trip to the oven

    Step 6: Assemble the dessert

    When it's time for dessert, split the shortcakes horizontally. Put some blueberries and sliced strawberries on the bottom half. Top with the other half, and add a dollop of whipped cream.

    If you want to go an extra step and make strawberry syrup (see the Pro Tip below), drizzle some of that yummy strawberry syrup on the berries and on top of the whipped cream. 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 stacked closeup
    A pile of delicious shortcakes ready for their date with berries

    Questions asked and answered

    Here are some questions you might have...

    Is shortcake the same as shortbread?

    Traditional shortbread is a cookie made with flour, butter, and sugar that doesn't use any leavening. The water in the butter evaporates as it bakes and keeps the shortbread from going too flat. The butterfat keeps the gluten in the flour "short" so the shortbread stays soft. Also, the three ingredients are fully mixed, so you don't have the layering you see in shortcake biscuits.

    Can I make the shortcakes ahead of time

    You can bake the shortcakes and make the strawberry syrup in the cool of the morning (or the night before). Store the shortcakes in an airtight container and the syrup in the refrigerator until you're ready to serve dessert. It's best to assemble the dessert when it's time to serve. How's that for summertime convenience!

    Can I make gluten-free strawberry shortcakes?

    Generally speaking, you can substitute a gluten-free flour blend for the flour in this recipe. Alternatively, you can make Eton Mess, a dessert that substitutes crunchy homemade meringue cookies for the shortcake. All the flavor, none of the gluten!

    Pro Tip: Make strawberry syrup

    Traditional Strawberry Shortcake recipes just call for shortcake, berries, and whipped cream. I like to take my recipe for Strawberry & Blueberry Shortcake one step further by 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 (that is, break down), releasing their juices and flavoring the syrup. Mashing the strawberries will further flavor the strawberry syrup.

    Fresh, easy, and fun!

    Strawberry-Blueberry Shortcakes plated finished with stack behind
    Red, white, and blue strawberry shortcakes

    A fun and festive dessert

    These red, white, and blue strawberry shortcakes are so delicious and are perfect as an Independence Day dessert. For any other time of year, 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

    Related Recipes

    Homemade biscuit & scone recipes are easy to create once you remember the 3-1-2 recipe ratio.

    But the real beauty of biscuits and scones are their endless variations. They can be savory or sweet, and customized with different flours, liquids, and mix-ins, and can even incorporate sourdough starter discard.

    The variety comes in when you play with the flavorings. Here are a few ideas to try...

    • Last Minute Buttery Sourdough Biscuits
    • Glazed Orange Cranberry Scones
    • Chocolate Chip Cream Scones
    • Easy Glazed Maple Walnut Scones

    Love this recipe? Please leave a 5-star ⭐️ rating in the recipe card below ⬇️ and/or a comment further down the page.

    I'd love to hear from you! Stay in touch on Facebook, Instagram, Pinterest, and please tag me using the hashtag #scotchandsconesblog. You can also sign up for my mailing list. I can't wait to see your creations!

    Recipe

    Strawberry Blueberry Shortcake plated on red striped towel.

    Easy Strawberry & Blueberry Shortcakes

    Tammy Spencer
    Sweet, flaky shortcakes filled with fresh berries and topped with whipped cream and strawberry simple syrup. As patriotic as it is delicious!
    5 from 4 votes
    Print Recipe Pin Recipe Save Recipe Saved Recipe
    Prep Time 15 mins
    Cook Time 23 mins
    Chilling Time 30 mins
    Total Time 58 mins
    Course Dessert
    Cuisine American, British
    Servings 6 shortcakes
    Calories 440 kcal

    Equipment

    • box grater
    • pastry blender
    • bench scraper
    • half sheet baking pan
    • Silpat silicone mat or parchment paper
    • 3-inch round cookie cutter
    • pastry brush
    Prevent your screen from going dark while cooking

    Ingredients
     
     

    For the shortcakes

    • 2 cups all-purpose flour
    • ¼ cup granulated sugar, or to taste
    • 1 Tablespoon baking powder
    • ½ teaspoon kosher salt
    • ½ cup unsalted butter, frozen & grated, see Recipe Notes
    • ¾ cup milk, see Recipe Notes

    For the filling & strawberry syrup

    • 3 cups strawberries, sliced, divided
    • 1 cup blueberries
    • ½ cup granulated sugar, or to taste
    • 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 disk 1-inch high and 6-inches in diameter. Use a bench scraper to release the disk 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 disk 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 silicone mat or parchment paper. Brush the tops of each scone with the reserved milk before baking.
    • Bake at 425°F for about 18 to 23 minutes or until golden brown.
    • Cool on pan for 2 minutes, then move to a cooling rack.
    • Make the strawberry syrup: In a medium saucepan over medium-hight heat, combine the ½ cup sugar with ½ cup 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

    How you cut up your butter isn't as important as keeping it cold. Generally I'll grate frozen butter on a box grater (mostly because I don't have butter defrosted). If you'd rather, cut chilled butter into small ½-inch cubes. Either way will work.
    Try and hold back about 1 tablespoon of milk when you're adding it to the flour and butter mixture. That way you can add more if the dough is too dry, and you'll have some to brush on top before baking.
    Shortcakes are a cross between a biscuit and a scone. The recipe ratio is the same 3-1-2 flour-butter-liquid, but there is an extra 2 ounces (57 grams) of butter in this recipe for added richness.

    Your Notes

    Click here to add your own private notes

    Nutrition

    Serving: 1 shortcakeCalories: 440 kcal
    Share on Facebook Pin Recipe
    « Cinnamon Streusel Baked French Toast Casserole
    Chocolate Mint Marshmallow Ice Cream »

    Reader Interactions

    Comments

    1. Bella says

      July 03, 2020 at 10:57 am

      5 stars
      The strawberry simple syrup takes this to a whole new level! Super yummy!

      Reply
      • Tammy says

        July 03, 2020 at 12:48 pm

        Glad you like it! 😉

        Reply

    Let's Talk Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch
    Profile picture - Tammy, July 2019 square

    Hi, I'm Tammy! My fascination with baking comes from my love of science and the magic of bringing together ingredients to produce something yummy. Coupling that with my appreciation of scotches and bourbons, I love to bake stuff, jot down my whisky tasting notes, and share my experiences with you!

    More about Tammy →

    July is ice cream time!

    Skip the store and make your own yummy ice creams, gelatos, sherbets, and sorbets! Homemade frozen treats are fun and can be customized to suit your tastes. Add homemade dessert toppings for a fun sundae. All you need to add is the cherry on top!

    • French Vanilla Ice Cream (Frozen Custard)
    • Chocolate Mint Marshmallow Ice Cream
    • Salted Caramel Swirl Gelato Ice Cream
    • Double Chocolate Mint Chip Gelato Ice Cream
    • Whole Lemon Sherbet, a refreshing treat
    • Silky Smooth Strawberry Mint Sorbet (Dairy-Free)
    • Dark Chocolate Hot Fudge Sauce
    • Easy Homemade Caramel Sauce with Cream

    See more recipes for frozen treats & toppings ➡️

    What's Popular with Readers

    Here's what my readers' are viewing...

    • Microwave Chocolate Mug Cake (Eggless & Dairy-Free)
    • How to make Scottish Bannocks from Outlander
    • Dairy-Free Chocolate Mousse (no coconut & pareve)
    • Italian Meringue Macarons step by step
    • Homemade Marshmallow Creme (Marshmallow Fluff)
    • Easy Sourdough Discard Crumpets
    • Creamy Homemade Vanilla Pudding (no eggs)
    • Rich & Chewy Cake Brownies from scratch

    Footer

    ↑ back to top

    Disclosures

    • Privacy Policy
    • Cookie Policy
    • Accessibility Statement
    • Ingredient Measurement Unit Policy

    Subscribe

    Sign up for emails and updates

    Contact

    • Let's Talk
    • About Tammy
    • Shop Scotch & Scones

    Copyright © 2022 Scotch & Scones