Blueberry Vanilla Shortcake with Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 45 minutes

Quick Ingredients

• 2 cups (250 g) all-purpose flour
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 6 tbsp (85 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp coarse sugar (optional, for tops)
• 4 cups (560 g) fresh blueberries
• 1/4 cup (50 g) granulated sugar (for berries)
• 2 tsp vanilla extract (for berries)
• 1 tbsp lemon juice
• 1 cup (240 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract (for whipped cream)
• Pinch of salt (for whipped cream)

Do This

• 1) Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 2) Toss blueberries with sugar, vanilla, and lemon; lightly mash about 1/3. Rest 15 minutes.
• 3) Mix flour, sugar, baking powder, and salt; cut in cold butter until crumbly.
• 4) Stir in cold buttermilk just until a shaggy dough forms; pat into a 1-inch thick round and cut 6 biscuits.
• 5) Bake 14–16 minutes until tall and deeply golden; cool 10 minutes.
• 6) Whip cream with powdered sugar, vanilla, and salt to soft-medium peaks; split biscuits, spoon berries and juices, top with whipped cream.

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Why You’ll Love This Recipe

• The biscuits are tender and buttery with crisp, golden tops.
• The blueberries are juicy and bright, lightly mashed so you get both syrup and whole berries.
• Vanilla shows up in every layer for a classic “berries and cream” flavor.
• Everything is simple, makeable, and ready in under an hour.

Grocery List

• Produce: fresh blueberries (4 cups / 560 g), lemon (for 1 tbsp juice)
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, fine salt, vanilla extract, coarse sugar (optional)

Full Ingredients

Sweet Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus more for dusting
• 1/4 cup (50 g) granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine salt
• 6 tbsp (85 g) unsalted butter, very cold, cut into 1/2-inch (1.25 cm) cubes
• 3/4 cup (180 ml) buttermilk, very cold
• 1 tbsp coarse sugar (optional, for sprinkling tops)

Vanilla Blueberry Topping

• 4 cups (560 g) fresh blueberries, rinsed and dried
• 1/4 cup (50 g) granulated sugar
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• Pinch of fine salt

Vanilla Whipped Cream

• 1 cup (240 ml) heavy cream, very cold
• 2 tbsp (16 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of fine salt

For Serving (Optional)

• Extra blueberries for topping
• A light dusting of powdered sugar

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pan

Arrange a rack in the center of the oven and preheat to 425°F (218°C). Line a large baking sheet with parchment paper (or use an ungreased sheet pan if you prefer crisper bottoms).

This is also a good time to put your mixing bowl for whipped cream in the fridge so it’s cold later.

Step 2: Macerate the blueberries with sugar and vanilla

In a medium bowl, add the blueberries, granulated sugar, vanilla extract, lemon juice, and a pinch of salt.

Using a fork or potato masher, lightly mash about one-third of the berries to release juices. You want a mix of broken berries and plenty left whole.

Let the mixture sit at room temperature for 15 minutes, stirring once halfway through. It will turn glossy and syrupy.

Step 3: Mix the dry ingredients for the biscuits

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

Tip: whisking well here prevents uneven rise and salty pockets later.

Step 4: Cut in the cold butter and add buttermilk

Add the cold cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut/rub the butter into the flour until it looks like coarse crumbs with some pea-size pieces still visible.

Pour in the cold buttermilk. Stir with a fork just until the dough looks shaggy and most dry flour is moistened. Avoid overmixing; the dough should look a little rough.

Step 5: Shape, cut, and bake the shortcakes

Lightly flour a work surface. Turn the dough out and gently bring it together. Pat (don’t roll) into a round that is about 1 inch (2.5 cm) thick.

Using a 2 1/2-inch (6.5 cm) biscuit cutter, cut 6 biscuits. Press straight down (don’t twist) so they rise tall. Gently re-pat scraps once if needed to get all 6.

Place biscuits on the prepared baking sheet with about 2 inches (5 cm) between them. Sprinkle tops with coarse sugar if using.

Bake at 425°F (218°C) for 14–16 minutes, until the tops are deeply golden and the biscuits feel set when lightly tapped.

Cool on the pan for 10 minutes. Warm is perfect for assembling.

Step 6: Whip the vanilla cream

In a cold bowl, combine the heavy cream, powdered sugar, vanilla extract, and pinch of salt.

Whisk by hand or with an electric mixer on medium-high until soft to medium peaks form, about 2–4 minutes with a mixer. It should hold shape but still look creamy and spoonable (not stiff or grainy).

Step 7: Assemble the blueberry vanilla shortcakes

Split each biscuit horizontally with a serrated knife. Place the bottom half on a plate. Spoon on a generous amount of the vanilla-scented blueberries, including plenty of the syrupy juices.

Add a big dollop of whipped cream, then cap with the top half of the biscuit. Finish with an extra spoonful of berries and a final swoop of whipped cream if you like.

Serve right away for the best contrast of warm biscuit, cool cream, and juicy berries.

Pro Tips

• Keep everything cold for tender biscuits: Cold butter and cold buttermilk create steam pockets as they bake, giving you a higher rise and flakier texture.
• Don’t twist the cutter: Twisting seals the edges and can prevent the biscuits from rising well.
• Mash only part of the berries: Lightly crushing some berries makes a quick syrup, while whole berries keep a fresh, poppy texture.
• Whip to soft-medium peaks: Slightly softer whipped cream melts into the warm biscuit and mixes with blueberry juices like a sauce.
• Want extra syrup? Let the berries sit the full 15 minutes, then stir again right before serving to redistribute the juices.

Variations

• Lemon-vanilla blueberry shortcake: Add 1 tsp finely grated lemon zest to the blueberry bowl and 1 tsp zest to the biscuit dry ingredients.
• Brown sugar biscuits: Replace the 1/4 cup (50 g) granulated sugar in the biscuits with 1/4 cup (55 g) packed light brown sugar for a deeper, caramel note.
• Make it a mixed-berry shortcake: Use 3 cups (420 g) blueberries plus 1 cup (140 g) sliced strawberries; macerate the same way.

Storage & Make-Ahead

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 6–8 minutes to refresh.

Blueberry topping: Refrigerate in a covered container for up to 3 days. Stir well before using (the syrup settles). Serve cold, or bring to room temperature for 20 minutes.

Whipped cream: Best the day it’s made, but it can be refrigerated for up to 24 hours. Whisk briefly to re-fluff if it loosens.

Best practice: Keep components separate and assemble right before serving so the biscuits stay tall and not soggy.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): 540 calories, fat 28 g, carbohydrates 67 g, protein 7 g, fiber 3 g, sugars 29 g, sodium 420 mg.