Quick Recipe Version (TL;DR)
Quick Ingredients
- Biscuits: all-purpose flour (2 cups/250 g), baking powder (1 tbsp), baking soda (1/2 tsp), kosher salt (1/2 tsp), granulated sugar (2 tbsp), cold unsalted butter (8 tbsp/113 g), cold buttermilk (3/4 cup/180 ml), pure maple syrup (1 tbsp/15 ml), vanilla extract (1 tsp)
- Maple-glazed berries: mixed berries (4 cups), pure maple syrup (1/3 cup/80 ml), lemon juice (1 tbsp/15 ml), lemon zest (1 tsp), cornstarch (1 tsp), water (1 tbsp/15 ml), pinch of salt
- Maple whipped cream: cold heavy cream (1 cup/240 ml), pure maple syrup (2 tbsp/30 ml), vanilla extract (1/2 tsp), pinch of salt
Do This
- 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
- 2. Simmer maple syrup + lemon + cornstarch slurry 1 minute; cool 5 minutes, toss with berries, rest 15 minutes.
- 3. Mix dry biscuit ingredients; cut in cold butter; stir in buttermilk + maple + vanilla just until combined.
- 4. Pat dough to 1-inch thick, cut 6 rounds, bake 14–16 minutes until tall and golden.
- 5. Whip cream to soft peaks; whip in maple syrup, vanilla, and salt to medium peaks.
- 6. Split warm biscuits; layer whipped cream and maple-glazed berries; serve right away.
Why You’ll Love This Recipe
- Lightly sweet biscuits stay tender, buttery, and sturdy enough to hold juicy fruit.
- Maple-glazed berries taste bright and glossy, with a gentle caramel-like depth.
- Whipped cream flavored with pure maple syrup ties everything together without being overly sweet.
- Each component is simple on its own, but the finished shortcake feels special and bakery-worthy.
Grocery List
- Produce: 4 cups mixed berries (strawberries, blueberries, raspberries), 1 lemon (for juice + zest)
- Dairy: unsalted butter, buttermilk, heavy cream
- Pantry: all-purpose flour, baking powder, baking soda, granulated sugar, pure maple syrup, vanilla extract, cornstarch, kosher salt
Full Ingredients
Lightly Sweetened Biscuits
- 2 cups (250 g) all-purpose flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 tablespoons (25 g) granulated sugar
- 8 tablespoons (113 g) cold unsalted butter, cut into 1/2-inch cubes
- 3/4 cup (180 ml) cold buttermilk
- 1 tablespoon (15 ml) pure maple syrup
- 1 teaspoon vanilla extract
Optional Finish for the Biscuits (Nice, Not Necessary)
- 1 tablespoon (14 g) unsalted butter, melted
- 1 tablespoon (15 ml) pure maple syrup
- 1 tablespoon (12 g) granulated sugar (for a light sprinkle)
Maple-Glazed Berries
- 4 cups mixed berries (about 600–700 g total), such as:
- 2 cups (300 g) strawberries, hulled and sliced
- 1 cup (150 g) blueberries
- 1 cup (125 g) raspberries
- 1/3 cup (80 ml) pure maple syrup
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 tablespoon (15 ml) water
- 1 pinch kosher salt
Maple Whipped Cream
- 1 cup (240 ml) cold heavy cream
- 2 tablespoons (30 ml) pure maple syrup
- 1/2 teaspoon vanilla extract
- 1 pinch kosher salt
Step-by-Step Instructions
Step 1: Prep the oven and pan
Place a rack in the center of the oven and preheat to 425°F (218°C). Line a baking sheet with parchment paper (or use an ungreased sheet pan).
If your kitchen is warm, you can also pop the baking sheet into the freezer while you make the dough. A cold pan helps biscuits rise a bit taller.
Step 2: Make the maple glaze for the berries
In a small saucepan, whisk together 1/3 cup (80 ml) maple syrup, 1 tablespoon (15 ml) lemon juice, 1 teaspoon lemon zest, and a pinch of salt.
In a small bowl, stir 1 teaspoon cornstarch with 1 tablespoon (15 ml) water until smooth. Whisk the slurry into the saucepan.
Set the pan over medium heat and bring to a gentle simmer, whisking constantly. Simmer for 1 minute, just until slightly thickened and glossy, then remove from heat. Let the glaze cool for 5 minutes.
Step 3: Toss and rest the berries
Place 4 cups mixed berries in a medium bowl. Pour the slightly cooled maple glaze over the berries and toss gently (especially if using raspberries).
Let the berries sit at room temperature for 15 minutes so they get juicy and beautifully coated. Stir once halfway through.
Step 4: Mix the biscuit dough (keep everything cold)
In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
Add the cold butter cubes. Using a pastry cutter or your fingertips, cut/rub the butter into the flour until the mixture looks like coarse crumbs with some pea-size bits of butter remaining. Those visible butter pieces help create flaky layers.
In a measuring cup, stir together the cold buttermilk, maple syrup, and vanilla. Pour into the flour-butter mixture and stir with a fork just until no dry flour remains. The dough should look shaggy; do not overmix.
Step 5: Shape, cut, and bake the biscuits
Turn the dough onto a lightly floured counter. Gently pat it into a rectangle about 1 inch (2.5 cm) thick. For a bit more layering, fold the dough in half once, then pat back to 1 inch thick.
Using a 2 3/4-inch to 3-inch round cutter, cut 6 biscuits. Press straight down (don’t twist), which helps them rise evenly. Gather scraps once and cut additional biscuits only if you have enough dough; repeated rerolling makes biscuits tougher.
Place biscuits on the prepared sheet with the sides just barely touching. Bake at 425°F (218°C) for 14–16 minutes, until tall and deeply golden on top.
If using the optional finish, stir together the melted butter and maple syrup and brush over the hot biscuits. Sprinkle lightly with granulated sugar. Cool for 5–10 minutes before splitting.
Step 6: Whip the maple cream
In a chilled bowl (optional but helpful), combine the heavy cream, maple syrup, vanilla, and salt. Whip with a whisk or hand mixer until medium peaks form (it should hold its shape but still look soft and creamy), about 2–4 minutes with a hand mixer.
Keep refrigerated until you’re ready to assemble.
Step 7: Assemble the maple shortcakes
Split each biscuit in half horizontally. Spoon a generous dollop of maple whipped cream onto the bottom half, then pile on the maple-glazed berries and some of their syrupy juices.
Top with the other biscuit half and add a little more whipped cream and berries if you like. Serve immediately while the biscuits are still slightly warm and the berries are glossy.
Pro Tips
- Cold butter is non-negotiable: If the butter starts to soften, refrigerate the bowl of dough for 10 minutes before cutting.
- Don’t twist the biscuit cutter: Twisting seals the edges and can limit rise.
- Thicken the maple glaze just slightly: The brief simmer with cornstarch keeps the berries glossy and syrupy instead of watery.
- Use real maple syrup: “Pancake syrup” won’t give the same clean maple flavor and can taste artificial.
- Assemble right before serving: The berry juices will soften biscuits over time (still tasty, just less crisp).
Variations
- Maple-pecan shortcake: Add 1/2 cup (60 g) toasted chopped pecans to the berries or sprinkle between layers for crunch.
- Brown sugar biscuits: Swap the granulated sugar for 2 tablespoons (25 g) packed light brown sugar for a deeper, caramel note.
- Peach-maple version: Replace half the berries with 2 cups (about 300 g) sliced ripe peaches; simmer the glaze exactly the same way.
Storage & Make-Ahead
Best plan: Store components separately and assemble just before eating.
- Biscuits: Store airtight at room temperature for up to 2 days. Rewarm in a 300°F (149°C) oven for 8–10 minutes.
- Maple-glazed berries: Refrigerate in a covered container for up to 2 days. Bring to room temperature for 15–20 minutes before serving for the best flavor.
- Maple whipped cream: Best the day it’s made. You can refrigerate it for up to 24 hours; re-whisk briefly by hand if it loosens.
Nutrition (per serving)
Approximate, per serving (1 biscuit with berries and cream): 430 calories, fat 18 g, carbohydrates 55 g, protein 6 g, fiber 5 g, sugars 24 g, sodium 420 mg.
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