Blackberry Shortcake With Rustic Biscuits and Thyme Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes (serves 6)
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 20 minutes

Quick Ingredients

• 2 cups (280 g) fresh blackberries
• 3 tbsp (63 g) honey
• 1 tbsp (15 ml) lemon juice
• 2 cups (250 g) all-purpose flour
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 cup (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream (for brushing)
• 1 cup (240 ml) cold heavy cream (for whipping)
• 2 tbsp (16 g) powdered sugar
• 2 tsp fresh thyme leaves (or 3 sprigs), plus extra for garnish
• 1/2 tsp vanilla extract

Do This

• 1) Infuse 2 tbsp of the cream with thyme for 10 minutes; chill.
• 2) Toss blackberries with honey, lemon juice, and a pinch of salt; rest 30 minutes.
• 3) Heat oven to 425°F (218°C). Mix dry biscuit ingredients; cut in cold butter.
• 4) Add cold buttermilk, gently fold, pat to 1-inch thick, and cut 6 biscuits.
• 5) Bake 15–18 minutes until tall and deep golden; cool 10 minutes.
• 6) Whip remaining cream + thyme-infused cream with powdered sugar and vanilla to soft peaks.
• 7) Split biscuits, spoon on honeyed blackberries and syrup, top with thyme whipped cream, and serve.

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Why You’ll Love This Recipe

• Rustic, tall biscuits with crisp edges and a tender, buttery center.
• Blackberries turn glossy and saucy with honey and lemon (no stovetop cooking needed).
• Thyme in the whipped cream adds a subtle, cozy herbal note that makes the berries taste even brighter.
• Perfect for casual dinners or a holiday brunch dessert, but simple enough for a weeknight treat.

Grocery List

• Produce: 2 cups fresh blackberries, 1 lemon, fresh thyme
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, baking powder, baking soda, kosher salt, honey, powdered sugar, vanilla extract

Full Ingredients

Honey-Sweetened Blackberries

• 2 cups (280 g) fresh blackberries
• 3 tbsp (63 g) honey
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp kosher salt

Rustic Biscuits

• 2 cups (250 g) all-purpose flour, plus extra for dusting
• 2 tbsp (25 g) granulated sugar
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 3/4 tsp kosher salt
• 1/2 cup (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) heavy cream, for brushing the tops
• Optional: 1 tbsp (12 g) coarse sugar for sprinkling

Thyme Whipped Cream

• 1 cup (240 ml) cold heavy cream, divided
• 2 tsp fresh thyme leaves or 3 thyme sprigs (plus a few leaves for garnish)
• 2 tbsp (16 g) powdered sugar
• 1/2 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Infuse the cream with thyme

Pour 2 tbsp (30 ml) of the heavy cream into a small microwave-safe bowl. Warm it just until it’s hot to the touch, 15 seconds in the microwave.

Add the thyme (2 tsp leaves or 3 sprigs) and stir. Let it steep for 10 minutes. Strain out the thyme (or remove the sprigs), then refrigerate the infused cream until cold, about 10 minutes. This quick chill helps your whipped cream whip up fluffy instead of loose.

Step 2: Macerate the blackberries

In a medium bowl, gently toss the blackberries with the honey, lemon juice, and salt. Let stand at room temperature for 30 minutes, stirring once halfway through.

The berries will release juice and create a glossy blackberry-honey syrup that soaks into the biscuits in the best way.

Step 3: Preheat the oven and prep your pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C).

Line a baking sheet with parchment paper (or use an ungreased light-colored sheet pan). Set aside.

Step 4: Mix the dry ingredients and cut in the butter

In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.

Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture looks like coarse crumbs with some pea-sized butter pieces still visible. Those little butter pockets create flaky layers.

Step 5: Add buttermilk and shape the biscuits

Pour in the cold buttermilk. Using a fork or a flexible spatula, gently fold just until a shaggy dough forms and there are no dry flour pockets left. Avoid overmixing.

Turn the dough onto a lightly floured surface. Pat it into a rough rectangle about 1 inch thick. Fold it in half, rotate, and pat again. Repeat this fold once more (a total of 2 folds) to build rustic layers without fuss.

Pat the dough back to 1 inch thick. Cut 6 biscuits using a 3-inch round cutter, pressing straight down (don’t twist). Gather scraps, pat once, and cut remaining biscuits as needed.

Step 6: Bake until tall and golden

Place biscuits on the prepared baking sheet with sides just barely touching (this helps them rise upward). Brush the tops with 1 tbsp (15 ml) heavy cream. If using, sprinkle with coarse sugar.

Bake at 425°F (218°C) for 15–18 minutes, until the tops are deep golden and the sides look set.

Cool on the pan for 10 minutes. Warm biscuits are great for serving, but give them a short rest so they don’t collapse when you split them.

Step 7: Make the thyme whipped cream

In a chilled mixing bowl, combine the remaining cold heavy cream (1 cup minus 2 tbsp, which is 210 ml), the chilled thyme-infused cream, powdered sugar, vanilla, and a pinch of salt.

Whip with a hand mixer (or stand mixer) on medium-high until soft peaks form, about 2–3 minutes. The cream should hold a gentle shape but still look smooth and spoonable.

Step 8: Assemble the shortcakes

Split each biscuit in half horizontally. Spoon a generous portion of honeyed blackberries and syrup onto the bottom half.

Add a big dollop of thyme whipped cream, then cap with the top biscuit half. Finish with an extra spoonful of berries and a few thyme leaves for garnish.

Serve right away while the biscuits are still slightly warm and the blackberry syrup is glossy.

Pro Tips

• Keep everything cold for the biscuits: cold butter and cold buttermilk help create flaky layers and better rise.
• Don’t twist the cutter: pressing straight down helps the biscuits climb higher instead of sealing the edges.
• Let the berries rest the full 30 minutes: that’s when they turn saucy and create enough syrup to soak into the biscuits.
• Go easy on the thyme: it should be a hint in the background. If your thyme is very strong, start with 1 1/2 tsp leaves.
• Soft peaks are your friend: overwhipped cream can look grainy and won’t layer as nicely.

Variations

• Lemon-thyme twist: add 1 tsp finely grated lemon zest to the whipped cream along with the vanilla.
• Mixed berry shortcake: replace 1 cup of blackberries with 1 cup (150 g) sliced strawberries or raspberries; keep the same honey and lemon.
• Extra-rustic biscuits: substitute 1/2 cup (60 g) of the all-purpose flour with whole wheat flour for a heartier, slightly nutty biscuit.

Storage & Make-Ahead

Best day-of: For the classic shortcake experience, assemble just before serving.

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 8 minutes.

Blackberries: Store macerated berries (with syrup) covered in the refrigerator for up to 2 days. Bring to room temperature for 15 minutes before serving for best flavor.

Whipped cream: Thyme whipped cream is best within 24 hours (covered and refrigerated). Rewhip briefly by hand if it loosens.

Make-ahead plan: Bake biscuits up to 1 day ahead; macerate berries up to 1 day ahead; make whipped cream the day of serving (or the night before if needed).

Nutrition (per serving)

Approximate, per 1 assembled shortcake: 470 calories; 25 g fat; 56 g carbohydrates; 6 g protein; 5 g fiber; 24 g sugars; 420 mg sodium.