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Make the most of the end of the berry season with these lovelies. Perfect after a late summer barbecue.
I was happy to see a nice supply of beautiful berries at the farmers’ market so I got a variety of them to throw this together.
Start by placing the dry ingredients and the butter in the bowl of your food processor and pulse until mixture resembles coarse crumbs.
Mix the wet ingredients together separately, then add to the flour mixture through the feed tube of your food processor. Add additional cream in increments of 1 teaspoon if needed.
Here is how the dough will look. Ready to roll. Use a rolling pin or just your hands to shape into a 9″ x 5″ rectangle.
Using a sharp knife; cut the dough into six equal portions. Square them up with your hands if needed but no need to make them perfectly shaped; go for a more rustic look. Transfer dough to a parchment paper lined baking sheet and into the oven they go.
The buttermilk and cream in the shortcake dough give it a rich, velvety texture. They are so good you could eat them alone!
Set out your berries and whipped cream and let everyone build their own. Take it to another level and fill them with vanilla ice cream and berries and top it off with chocolate sauce. The kids will love them!
Mixed Berry Shortcakes
These Mixed Berry Shortcakes are a gorgeous, old-fashioned dessert choice.
- 2 cups all-purpose flour, plus more for rolling
- 1/3 cup plus 1 tablespoon granulated sugar, divided
- 2 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, sliced into 8 pieces
- 1 large egg
- 1/4 cup heavy cream, plus a little additional for tops
- 1/4 cup buttermilk
- 4 cups Strawberries raspberries, blueberries (or a mixture of any type of berries you prefer) – about 4 cups
- 2 tablespoons sugar
- 1 cup whipped cream
- vanilla ice cream – optional
- chocolate sauce - optional
- Position a rack in the center of the oven and heat the oven to 400°F. Line a large baking sheet with parchment paper.
- Put the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in the bowl of your food processor. Pulse a few times to combine. Add the pieces of butter and pulse, mixing until mixture resembles coarse crumbs.
- In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Turn the food processor on and pour the cream mixture through the feed tube into the flour mixture. Continue mixing until it is thoroughly incorporated and holds together well. If the dough seems to dry, add in more cream in increments of 1 teaspoon until moist enough to hold together.
- Transfer the dough to a lightly floured surface and roll it out into a 9” x 5” rectangle, squaring up the edges with your hands. Dough should be at least ¾” to 1” thick. With a sharp knife, cut down the center of the rectangle, length-wise, dividing the dough in half and then make two cuts across the width. You will have 6 shortcakes.
- Transfer shortcakes to the prepared baking sheet. Brush tops of dough with a little heavy cream and sprinkle with remaining 1 tablespoon of sugar. Bake 15-18 minutes. Watch closely towards end of baking time and pull out of oven when lightly browned.
- While shortcakes are baking, prepare berries. Rinse and slice the strawberries and mix together with rinsed raspberries and blueberries in a serving bowl. Sprinkle with 1 tablespoon sugar and mix well. Allow to sit for 20 to 30 minutes.
- After shortcakes have cooled slightly, slice them in half and fill with berries and whipped cream. Put out optional ingredients
- Make-Ahead Method: Bake shortcakes the day before. Allow to cool completely and transfer to a gallon sized zippered plastic storage bag. Store in refrigerator. Prior to serving, warm in them in the microwave for one minute.