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Shortcake stuffed with berries and whipped cream on a white plate.
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Mixed Berry Shortcakes

Made from scratch shortcake loaded with fresh berries and whipped cream. This Mixed Berry Shortcake recipe is the ultimate summer dessert!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 6 servings
Calories: 474kcal

Ingredients

Shortcake:

  • 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 additional, as needed
  • 1/4 cup buttermilk

Filling:

  • 4 cups fresh mixed berries (strawberries, raspberries, blueberries or a mixture of any type of berries you prefer)
  • 2 tablespoons granulated sugar
  • 1 cup prepared whipped cream (or whipped topping)

Optional Toppings

  • vanilla ice cream
  • chocolate sauce
  • sweetened shredded coconut, lightly toasted
  • sliced almonds

Instructions

  • Position a rack in the center of the oven and heat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
  • Place the flour, 1/3 cup of the sugar, baking powder, baking soda, and salt in the bowl of your food processor.  Pulse it a few times to combine. Add the pieces of butter and pulse, mixing until the 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 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-inch rectangle, squaring up the edges with your hands. Dough should be at least 3/4- to 1-inch thick.  Use a sharp knife to 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 the tops of the dough with a little heavy cream and sprinkle with remaining 1 tablespoon of sugar. Bake for 15 to 18 minutes.  Watch closely towards the end of the baking time and pull them out of oven when lightly browned.

Prepare the Berries

  • While shortcakes are baking rinse and slice the strawberries and mix them together with rinsed raspberries and blueberries in a serving bowl.  Sprinkle with 1 tablespoon sugar and mix well.  Allow to rest for 20 to 30 minutes.

Assemble the Shortcakes

  • After shortcakes have cooled slightly, slice them in half and fill with berries and whipped cream or set out optional ingredients and allow everyone to build their own customized shortcake.

Notes

For a nice visual and textural effect, try substituting coarse sugar for sprinkling on top of the shortcakes before baking.

Nutrition

Serving: 1shortcake | Calories: 474kcal | Carbohydrates: 62g | Protein: 7g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 90mg | Sodium: 270mg | Potassium: 316mg | Fiber: 4g | Sugar: 25g | Vitamin A: 774IU | Vitamin C: 3mg | Calcium: 124mg | Iron: 2mg