Old-Fashioned Cream Shortcake With Sugared Berries and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 55 minutes

Quick Ingredients

• Mixed berries, 5 cups (about 750 g); granulated sugar, 1/3 cup (67 g); lemon juice, 1 tsp; pinch of salt
• All-purpose flour, 2 cups (260 g); granulated sugar, 1/3 cup (67 g); baking powder, 1 tbsp; fine salt, 1/2 tsp
• Unsalted butter, 8 tbsp (113 g), cold; heavy cream, 3/4 cup (180 ml), cold; 1 large egg; vanilla extract, 1 tsp
• Heavy cream (for brushing), 1 tbsp; coarse sugar (for topping), 1 tbsp
• Heavy cream (for whipping), 1 1/2 cups (360 ml), cold; powdered sugar, 2 tbsp; vanilla extract, 1 tsp; pinch of salt

Do This

• 1. Toss berries with sugar, lemon juice, and a pinch of salt; let sit 20 minutes.
• 2. Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• 3. Mix flour, sugar, baking powder, and salt; cut in cold butter until crumbly.
• 4. Stir in cream, egg, and vanilla just until a shaggy dough forms; pat and cut 8 rounds.
• 5. Brush tops with cream, sprinkle with coarse sugar; bake 13–15 minutes until golden.
• 6. Lightly whip cold cream with powdered sugar, vanilla, and salt to thick, soft peaks.
• 7. Split biscuits, spoon on berries and juices, add a generous dollop of cream, and serve.

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Why You’ll Love This Recipe

• Classic old-fashioned flavor: tender sweet biscuits, juicy sugared berries, and thick whipped cream.
• Fast baking time and simple ingredients you can find anywhere.
• Easy to scale up for a crowd and great for make-ahead components.
• Flexible: use any mix of berries, and adjust sweetness to taste.

Grocery List

• Produce: strawberries (optional but recommended), raspberries, blueberries, lemon
• Dairy: unsalted butter, heavy cream, 1 large egg
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, coarse sugar (or sparkling sugar), vanilla extract

Full Ingredients

Sugared Berries

• Mixed berries: 5 cups total (about 750 g). For example: 3 cups sliced strawberries (about 450 g) + 1 cup blueberries (150 g) + 1 cup raspberries (125 g)
• Granulated sugar: 1/3 cup (67 g)
• Lemon juice: 1 tsp
• Fine salt: 1 pinch

Sweet Cream Biscuits (Shortcakes)

• All-purpose flour: 2 cups (260 g), plus more for shaping
• Granulated sugar: 1/3 cup (67 g)
• Baking powder: 1 tbsp
• Fine salt: 1/2 tsp
• Unsalted butter: 8 tbsp (113 g), very cold, cut into 1/2-inch cubes
• Heavy cream: 3/4 cup (180 ml), very cold
• Large egg: 1
• Vanilla extract: 1 tsp
• Heavy cream (for brushing): 1 tbsp
• Coarse sugar (for topping): 1 tbsp (or granulated sugar)

Thick Lightly Whipped Cream

• Heavy cream: 1 1/2 cups (360 ml), very cold
• Powdered sugar: 2 tbsp (15 g)
• Vanilla extract: 1 tsp
• Fine salt: 1 pinch

Step-by-Step Instructions

Step 1: Macerate the berries

In a medium bowl, gently toss the 5 cups mixed berries with 1/3 cup (67 g) granulated sugar, 1 tsp lemon juice, and a pinch of salt. Let the berries sit at room temperature for 20 minutes to release their juices. Give them one more gentle stir before serving.

Step 2: Prep the oven and pan

Arrange a rack in the center of the oven. Preheat to 425°F (220°C). Line a baking sheet with parchment paper (or use an ungreased, light-colored sheet pan).

Step 3: Mix the dry ingredients

In a large bowl, whisk together 2 cups (260 g) all-purpose flour, 1/3 cup (67 g) granulated sugar, 1 tbsp baking powder, and 1/2 tsp fine salt until evenly combined.

Step 4: Cut in the cold butter

Add the 8 tbsp (113 g) cold butter cubes to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until the mixture looks like coarse crumbs with some pea-sized pieces of butter still visible. Those little bits of butter are what make the shortcakes tender and flaky.

Step 5: Add the wet ingredients and shape the shortcakes

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

Turn the dough out onto a lightly floured counter. Pat it into a rectangle about 3/4 inch (2 cm) thick. Fold it in half once, pat it back down to 3/4 inch thick, then cut 8 rounds using a 2 1/2-inch round cutter. Press straight down (don’t twist) so the shortcakes rise well.

Place the rounds on the prepared baking sheet, spacing them about 2 inches apart.

Step 6: Brush, sugar, and bake

Brush the tops lightly with 1 tbsp heavy cream, then sprinkle evenly with 1 tbsp coarse sugar. Bake at 425°F (220°C) for 13–15 minutes, until the tops are golden brown and the shortcakes feel set when gently pressed.

Cool on the pan for 5 minutes, then transfer to a rack to cool for another 5 minutes before assembling (they’re best slightly warm, not piping hot).

Step 7: Whip the cream to thick, soft peaks

In a cold mixing bowl, combine 1 1/2 cups (360 ml) cold heavy cream, 2 tbsp powdered sugar, 1 tsp vanilla extract, and a pinch of salt. Whip with a hand mixer or stand mixer on medium-high speed until the cream holds soft to medium peaks (thick and spoonable, but still plush and not stiff), about 2–4 minutes. Stop and check often; overwhipping can make it grainy.

Step 8: Assemble and serve

Split each shortcake horizontally with a serrated knife. Spoon a generous amount of berries and their juices over the bottom half. Add a thick dollop of lightly whipped cream, then cap with the top half of the biscuit. Finish with an extra spoonful of berries and another small dollop of cream, if you like. Serve immediately.

Pro Tips

• Keep everything cold for tender biscuits: Cold butter and cold cream create steam in the oven, helping the shortcakes puff and stay flaky.
• Don’t overwork the dough: Stir and pat just until it comes together. Overmixing makes biscuits tough.
• Cut straight down: Twisting the cutter can seal the edges and reduce rise.
• Stop whipping at soft-to-medium peaks: You want thick, spoonable cream that still looks soft and luxurious, not stiff.
• Let the berries sit the full 20 minutes: This creates that syrupy juice that soaks into the shortcake in the best way.

Variations

• All-strawberry classic: Use 5 cups (about 750 g) sliced strawberries; increase lemon juice to 2 tsp for brightness.
• Brown sugar berries: Swap granulated sugar for 1/3 cup (73 g) packed light brown sugar for a deeper, caramel note.
• Citrus-vanilla shortcakes: Add 1 tsp finely grated lemon zest to the dry ingredients for a fresh lift.

Storage & Make-Ahead

Best approach: Store components separately and assemble right before serving so the biscuits stay tender and not soggy.

Shortcakes: Cool completely, then store airtight at room temperature for up to 1 day. Rewarm in a 300°F (150°C) oven for 6–8 minutes. For longer storage, freeze in a freezer bag for up to 2 months; thaw at room temperature, then rewarm as above.

Sugared berries: Cover and refrigerate up to 2 days. Stir before using. (The berries will soften more as they sit.)

Whipped cream: Refrigerate covered up to 24 hours. Whisk briefly by hand to refresh if it loosens.

Nutrition (per serving)

Approximate, based on 1 assembled shortcake (1 biscuit + 1/8 of berries + 1/8 of whipped cream): 480 calories, fat 28 g (saturated 17 g), carbohydrates 51 g (sugars 22 g, fiber 3 g), protein 6 g, sodium 320 mg.