Vanilla Bean Shortcake Biscuits with Mixed Berries and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes

Quick Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tbsp baking powder
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp fine salt
• 1/2 cup (113 g) unsalted butter, cold, cubed
• 3/4 cup (180 ml) cold heavy cream (plus 2 tbsp for brushing)
• 1 large egg
• 1 tsp vanilla extract
• 2 tbsp coarse sugar (optional, for tops)
• 4 cups (about 600 g) mixed berries
• 1/4 cup (50 g) granulated sugar (for berries)
• 1 tbsp lemon juice
• 1 cup (240 ml) cold heavy cream (for topping)
• 2 tbsp powdered sugar
• 1 vanilla bean (seeds), or 1 tsp vanilla bean paste

Do This

• 1. Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• 2. Toss berries with 1/4 cup sugar + lemon juice; rest 15 minutes.
• 3. Mix flour, baking powder, sugar, salt; cut in cold butter.
• 4. Stir in cream + egg + vanilla just until a shaggy dough forms.
• 5. Pat to 1-inch thick; cut 6 biscuits; brush with cream and sprinkle coarse sugar.
• 6. Bake 13–15 minutes until tall and golden; cool 10 minutes.
• 7. Whip cream with powdered sugar + vanilla bean seeds; split biscuits, fill with berries and cream.

---

Why You’ll Love This Recipe

• Real vanilla bean flavor: The whipped cream is speckled with fragrant vanilla seeds for a true bakery-style finish.
• Flaky, tender biscuits: Classic shortcake biscuits bake up tall with crisp edges and a soft center.
• Juicy berries, no fuss: A quick maceration turns mixed berries into a naturally syrupy topping.
• Great for company: You can prep the berries and cream ahead, then assemble right before serving.

Grocery List

• Produce: 4 cups (about 600 g) mixed berries (strawberries, blueberries, raspberries, blackberries), 1 lemon
• Dairy: 1 3/4 cups (420 ml) heavy cream, 1/2 cup (113 g) unsalted butter, 1 large egg
• Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, fine salt, vanilla extract, 1 vanilla bean (or vanilla bean paste), coarse sugar (optional)

Full Ingredients

Mixed Berry Filling

• 4 cups (about 600 g) mixed berries (for example: 2 cups sliced strawberries + 1 cup blueberries + 1 cup raspberries)
• 1/4 cup (50 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/2 tsp finely grated lemon zest (optional, for a brighter flavor)

Classic Shortcake Biscuits

• 2 cups (250 g) all-purpose flour, plus more for shaping
• 1 tbsp baking powder
• 1/4 cup (50 g) granulated sugar
• 1/2 tsp fine salt
• 1/2 cup (113 g) unsalted butter, very cold and cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold heavy cream, plus 2 tbsp (30 ml) for brushing
• 1 large egg, cold
• 1 tsp vanilla extract
• 2 tbsp coarse sugar (optional, for sprinkling)

Vanilla Bean Whipped Cream

• 1 cup (240 ml) heavy cream, very cold
• 2 tbsp (16 g) powdered sugar
• 1 vanilla bean, split and scraped (seeds only)
• Optional swap: 1 tsp vanilla bean paste instead of a whole vanilla bean
• Optional pinch: 1/8 tsp fine salt (helps the vanilla taste even more “vanilla”)

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a baking sheet with parchment paper (or use an ungreased light-colored sheet pan). This temperature helps the biscuits rise quickly and bake up crisp on the edges.

Step 2: Macerate the berries for a syrupy filling

In a medium bowl, gently toss the mixed berries with 1/4 cup (50 g) sugar, 1 tbsp lemon juice, and (if using) 1/2 tsp lemon zest. Let sit at room temperature for 15 minutes, stirring once halfway through.

This rest time pulls out the berry juices and creates a naturally sweet “sauce” that soaks into the biscuit in the best way.

Step 3: Combine the dry ingredients

In a large mixing bowl, whisk together the flour, baking powder, 1/4 cup (50 g) sugar, and salt until evenly mixed.

Step 4: Cut in the butter until crumbly

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut/rub the butter into the flour until you have a mix of pea-size pieces and some smaller crumbs.

Tip: If the butter starts to feel soft or greasy, place the bowl in the refrigerator for 5 minutes before moving on. Cold butter is what creates flaky layers.

Step 5: Add the wet ingredients and form a tender dough

In a small bowl or measuring cup, whisk together 3/4 cup (180 ml) cold heavy cream, the egg, and 1 tsp vanilla extract. Pour into the dry mixture and stir with a fork just until a shaggy dough forms and there are no large dry patches.

The dough should look a little rough and messy. Avoid overmixing, which can make the biscuits tough.

Step 6: Shape, cut, and chill briefly for the best rise

Turn the dough out onto a lightly floured surface. Pat (don’t roll) into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, then pat it back down to 1 inch thick. Repeat once more for a total of 2 folds (this builds layers).

Cut 6 biscuits using a 2 3/4-inch (7 cm) round cutter. Press straight down (don’t twist), then lift straight up. Transfer biscuits to the prepared baking sheet, spacing them about 2 inches apart.

Brush tops with 2 tbsp (30 ml) heavy cream and sprinkle with 2 tbsp coarse sugar (optional). Chill the tray in the refrigerator for 10 minutes to help the biscuits hold their shape and rise taller in the oven.

Step 7: Bake until tall and golden

Bake at 425°F (220°C) for 13–15 minutes, or until the tops are golden brown and the sides look set. If you have an instant-read thermometer, the center of a biscuit should read about 205°F (96°C).

Cool the biscuits on the pan for 10 minutes before slicing. Warm is good; piping hot makes them more likely to crumble when split.

Step 8: Make vanilla bean whipped cream and assemble

In a chilled bowl, combine 1 cup (240 ml) cold heavy cream, 2 tbsp powdered sugar, and the vanilla bean seeds (and 1/8 tsp salt if using). Whip with a whisk or hand mixer on medium-high until medium peaks form (about 2–4 minutes). The cream should be billowy and spoonable, not stiff or grainy.

To assemble: split each biscuit horizontally. Spoon a generous layer of berries and their juices onto the bottom half, add a big dollop of vanilla bean whipped cream, then cap with the top half. Add an extra spoonful of berries and a final swoosh of cream on top if you like.

Pro Tips

• Keep everything cold for flakier biscuits: Cold butter and cold cream create steam in the oven, which helps the biscuits lift.
• Don’t twist the cutter: Twisting seals the edges and can prevent a tall rise.
• Fold the dough a couple of times: Two simple folds create distinct layers without making the dough tough.
• Whip to medium peaks: Medium peaks hold up well and still feel creamy with the berries (stiff peaks can taste a bit dry).
• Let the berries sit: That 15-minute maceration makes a sauce that flavors every bite.

Variations

• Strawberry-only classic: Use 5 cups (about 750 g) sliced strawberries and increase sugar to 1/3 cup (67 g) if your berries aren’t very sweet.
• Lemon-vanilla shortcakes: Add 1 tbsp lemon zest to the biscuit dry ingredients for a brighter flavor.
• Almond-vanilla twist: Replace vanilla extract in the biscuits with 1/2 tsp almond extract, keeping the vanilla bean whipped cream as written.

Storage & Make-Ahead

Best day-of: Shortcakes are most tender and crisp the day they’re baked.

Make ahead (berries): Macerated berries can be refrigerated in a covered container for up to 24 hours. Stir before using.

Make ahead (biscuits): Bake biscuits, cool completely, and store airtight at room temperature for 1 day. Rewarm on a baking sheet at 325°F (165°C) for 6–8 minutes.

Make ahead (whipped cream): Vanilla bean whipped cream is best freshly whipped, but you can make it up to 6 hours ahead and refrigerate it covered. Rewhisk briefly by hand if it softens.

Assembled shortcakes: Once assembled, serve within 30 minutes for the best texture (otherwise the biscuits start to soak up too much juice).

Nutrition (per serving)

Approximate, assuming 1 of 6 servings: 520 calories, 33 g fat, 52 g carbs, 4 g fiber, 20 g sugar, 7 g protein, 330 mg sodium.