Blackberry Vanilla Shortcake With Flaky Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• 2 cups (250 g) all-purpose flour
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 tablespoons (113 g) cold unsalted butter, cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tablespoon buttermilk (for brushing)
• 1 tablespoon coarse sugar (optional, for topping)
• 4 cups (about 560 g) fresh blackberries
• 1/3 cup (67 g) granulated sugar
• 1 tablespoon lemon juice
• 1 cup (240 ml) cold heavy cream
• 2 tablespoons (16 g) powdered sugar
• 1 1/2 teaspoons vanilla extract

Do This

• 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2. Toss blackberries with 1/3 cup sugar and lemon juice; rest 20 minutes.
• 3. Mix biscuit dry ingredients; cut in cold butter until pea-sized.
• 4. Stir in 3/4 cup cold buttermilk; gently fold into a shaggy dough. Pat to 1-inch thick and cut 6 biscuits.
• 5. Chill biscuits 10 minutes, brush with buttermilk, sprinkle coarse sugar, bake 16–18 minutes until deep golden.
• 6. Whip cream with powdered sugar and vanilla to medium peaks.
• 7. Split warm biscuits; layer berries and vanilla whipped cream; cap with tops and spoon on extra juices.

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Why You’ll Love This Recipe

• Flaky, buttery biscuits that feel bakery-worthy but are very doable at home.
• Sweetened blackberries turn juicy and jammy without needing to cook them.
• Vanilla whipped cream brings a classic shortcake finish with minimal fuss.
• Easy to scale up for brunch, cookouts, or a casual weeknight dessert.

Grocery List

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

Full Ingredients

Flaky Biscuit Shortcakes

• 2 cups (250 g) all-purpose flour, plus more for the counter
• 1 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 8 tablespoons (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tablespoon cold buttermilk (or heavy cream), for brushing
• 1 tablespoon coarse sugar (optional, for sprinkling)

Sweetened Blackberries

• 4 cups (about 560 g) fresh blackberries
• 1/3 cup (67 g) granulated sugar
• 1 tablespoon lemon juice
• 1/8 teaspoon kosher salt

Vanilla Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 2 tablespoons (16 g) powdered sugar
• 1 1/2 teaspoons vanilla extract
• Pinch of kosher salt

For Serving (Optional)

• Extra blackberries for topping
• A small handful of mint leaves

Step-by-Step Instructions

Step 1: Heat the oven and set up your pan

Arrange a rack in the middle of the oven and preheat to 425°F (218°C). Line a large baking sheet with parchment paper (or use an ungreased light-colored baking sheet).

This recipe moves quickly once the dough comes together, so it helps to have the pan ready.

Step 2: Macerate the blackberries

In a medium bowl, gently toss together 4 cups (about 560 g) blackberries, 1/3 cup (67 g) granulated sugar, 1 tablespoon lemon juice, and 1/8 teaspoon kosher salt.

Let sit at room temperature for 20 minutes, stirring once halfway through. The berries will release juices and become glossy and spoonable (perfect shortcake syrup).

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together 2 cups (250 g) all-purpose flour, 1 tablespoon granulated sugar, 1 tablespoon baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon kosher salt.

Whisking well distributes the leaveners evenly, which helps your biscuits rise straight and tall.

Step 4: Cut in the cold butter

Add the 8 tablespoons (113 g) cold unsalted butter to the bowl. Using a pastry cutter or your fingertips, work the butter into the flour mixture until most pieces are pea-sized, with a few slightly larger flakes.

Those cold butter bits melt in the oven and create steam, which is what gives you flaky layers.

Step 5: Add buttermilk, fold gently, and cut the biscuits

Pour in 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until a shaggy dough forms and there are no big pockets of dry flour.

Turn the dough onto a lightly floured counter. Gently press it together (don’t knead), then pat into a rectangle about 1 inch thick. Fold the dough in half, then pat back to 1 inch thick. Repeat this fold-and-pat 2 more times (so, 3 folds total) to build flaky layers without overworking the dough.

Pat to a final thickness of 1 inch. Cut 6 biscuits using a 3-inch round cutter. Press straight down (don’t twist) for the best rise. Gather scraps gently and cut more if needed.

Step 6: Chill briefly, then bake until deeply golden

Place the biscuits on the prepared baking sheet with at least 2 inches between them. Chill in the freezer for 10 minutes (or the refrigerator for 20 minutes) to firm up the butter.

Brush the tops with 1 tablespoon cold buttermilk (or heavy cream). Sprinkle with 1 tablespoon coarse sugar if you like a sparkly, crisp top.

Bake at 425°F (218°C) for 16–18 minutes, until the tops are a deep golden brown and the biscuits feel set when gently tapped.

Cool on the pan for 10 minutes before assembling (warm is great; piping hot can melt the cream too quickly).

Step 7: Whip the vanilla cream and assemble the shortcakes

In a cold mixing bowl, combine 1 cup (240 ml) cold heavy cream, 2 tablespoons (16 g) powdered sugar, 1 1/2 teaspoons vanilla extract, and a pinch of kosher salt. Whip to medium peaks, about 2–4 minutes with a hand mixer (a whisk works too; it will just take a bit longer).

To serve, split each biscuit horizontally. Spoon a generous amount of sweetened blackberries (including juices) over the bottom half, add a big dollop of vanilla whipped cream, then set the top half on at a slight angle. Finish with another spoonful of berries and a little extra syrup.

Pro Tips

• Keep everything cold for the flakiest biscuits: cold butter and cold buttermilk are key. If your kitchen is warm, chill the flour bowl for 10 minutes before starting.
• Don’t twist the cutter: twisting seals the edges and can prevent a high rise. Press straight down and lift straight up.
• Go for deep golden tops: pale biscuits can taste floury. Baking to a rich golden brown improves flavor and texture.
• Medium peaks are perfect for topping: the whipped cream should hold a soft shape but still look creamy, not grainy or stiff.
• Use the berry juices: that syrup is the “sauce” in this dessert. Spoon it over the top right before serving.

Variations

• Lemon-vanilla shortcake: Add 1 teaspoon finely grated lemon zest to the blackberries and 1/2 teaspoon lemon zest to the biscuit dry ingredients.
• Almond twist: Replace vanilla with 1/2 teaspoon almond extract in the whipped cream (keep the vanilla too, or swap entirely).
• Mixed berry version: Use 2 cups (280 g) blackberries plus 2 cups (300 g) sliced strawberries; keep the sugar the same.

Storage & Make-Ahead

Best assembled right before eating so the biscuits stay crisp and flaky.

Biscuits: Store baked biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 325°F (163°C) oven for 8–10 minutes. For longer storage, freeze baked biscuits (well wrapped) up to 2 months; thaw at room temperature and rewarm as above.

Blackberries: Refrigerate macerated berries in a covered container for up to 24 hours. Stir before serving.

Whipped cream: For the best texture, whip the same day. You can refrigerate whipped cream in a covered bowl for up to 6 hours; whisk briefly by hand to refresh if it loosens.

Nutrition (per serving)

Approximate, based on 1 of 6 servings: 520 calories, 28 g fat, 63 g carbohydrates, 6 g protein, 27 g sugar, 5 g fiber, 520 mg sodium.