Strawberry Blueberry Shortcake
These flaky Strawberry Blueberry Shortcakes are layered with fresh berries, whipped cream, and homemade strawberry syrup for the ultimate summer dessert. Their red, white, and blue colors make them perfect for July 4th celebrations and backyard cookouts.
Servings: 6 shortcakes
Calories: 440kcal
Special Equipment
Ingredients
For the shortcakes
- 2 cups (240 grams) all-purpose flour
- ¼ cup (50 grams) granulated sugar, or to taste
- 1 tablespoon (1 tablespoon) baking powder
- ½ teaspoon (½ teaspoon) kosher salt
- ½ cup (114 grams) unsalted butter, cold, grated or cubed, see Recipe Notes
- ¾ cup (170 grams) milk, see Recipe Notes
For the filling
- 3 cups (432 grams) strawberries, fresh or frozen, sliced, divided, see Recipe Notes
- 1 cup (148 grams) blueberries, fresh or frozen, see Recipe Notes
For the strawberry syrup (optional)
- ½ cup (100 grams) granulated sugar, or to taste
- ½ cup water
- whipped cream, for garnish
Instructions
- Make the shortcakes: Preheat the oven to 425 °F.
- In a large bowl, combine 2 cups all-purpose flour, ¼ cup granulated sugar, 1 tablespoon baking powder, and ½ teaspoon kosher salt.
- Toss ½ cup unsalted butter into the flour mixture to coat, then use a pastry blender, two forks, or your hands to work the butter into the flour mixture until coarse, pea-sized crumbs appear. Don't overdo this step as you don't want the butter to warm up and mix completely into the flour.
- Slowly add ¾ cup milk (reserving some to brush on later) to the flour mixture and mix until the dough just holds together. Using a bowl scraper will help to combine the dough in the bowl without your hands warming up the butter, plus you can see any crumbs at the bottom that still need to be mixed in. 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 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 (if using): In a medium saucepan over medium-hight heat, combine ½ cup granulated 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 3 cups 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 1 cup 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!
- Storage Instructions: If you're making the biscuits for later, cool them completely on a wire rack, then place in an airtight container and store at room temperature for several days.
- Make-ahead Instructions: To make the dough ahead of time, extend the chilling time of the unbaked disk of dough, so you can make it 2 to 4 days before you need it, then shape and bake it when you're ready.
- You can freeze the disk of dough, wrapped with plastic wrap and stored in an airtight bag for up to 3 months. Defrost in the refrigerator until it's just soft enough to portion out. Alternatively, shape your biscuits first, then freeze them in an airtight bag. You can bake off as many as you want without defrosting them first. Just give them a few extra minutes in the oven.
Recipe 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, and liquid, but there is an extra 2 ounces (57 grams) of butter in this recipe for added richness.
If using frozen berries, thaw and drain them first. Frozen berries release more liquid than fresh berries and can make the assembled shortcakes soggy if used straight from the freezer.
Nutrition
Serving: 1shortcake | Calories: 440kcal
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