Blackberry Honey Shortcake with Buttery Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes (serves 6)
• Prep Time: 25 minutes
• Cook Time: 16 minutes
• Total Time: 55 minutes

Quick Ingredients

• Blackberries: 4 cups (560 g) fresh blackberries, 1/4 cup (85 g) honey, 1 tbsp (15 ml) lemon juice, 1 tsp lemon zest, pinch salt
• Biscuits: 2 cups (250 g) all-purpose flour, 1 tbsp baking powder, 1/4 tsp baking soda, 2 tbsp (25 g) sugar, 1/2 tsp fine salt, 8 tbsp (113 g) cold unsalted butter, 3/4 cup (180 ml) cold buttermilk, 1 tbsp buttermilk (to brush), 1 tbsp turbinado sugar (optional)
• Whipped cream: 1 cup (240 ml) cold heavy cream, 1 1/2 tbsp (30 g) honey, 1/2 tsp vanilla extract, pinch salt

Do This

• 1. Toss blackberries with honey, lemon juice/zest, and salt; rest 10 minutes.
• 2. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 3. Mix dry biscuit ingredients; cut in cold butter until crumbly.
• 4. Stir in cold buttermilk just until a shaggy dough forms; pat to 1-inch thick and cut 6 biscuits.
• 5. Bake 14–16 minutes until tall and deeply golden; cool 10 minutes.
• 6. Whip cream with honey, vanilla, and salt to soft peaks.
• 7. Split biscuits, spoon on honeyed blackberries and syrup, add whipped cream, cap with the tops, and serve.

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Why You’ll Love This Recipe

• Buttery, flaky biscuits that bake up tall and sturdy enough to hold juicy fruit and cream.
• Blackberries sweetened with honey (not refined sugar-heavy), with a bright lemony lift.
• Softly whipped honey cream that tastes rich but stays light and airy.
• Elegant enough for guests, straightforward enough for an easy weekend dessert.

Grocery List

• Produce: 4 cups (560 g) fresh blackberries; 1 lemon (for zest and juice)
• Dairy: unsalted butter; buttermilk; heavy cream
• Pantry: all-purpose flour; baking powder; baking soda; granulated sugar; honey; fine salt; vanilla extract; turbinado sugar (optional)

Full Ingredients

Honey-Sweetened Blackberries

• 4 cups (560 g) fresh blackberries, rinsed and thoroughly dried
• 1/4 cup (85 g) honey
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp finely grated lemon zest
• Pinch of fine salt

Buttery Shortcake Biscuits

• 2 cups (250 g) all-purpose flour, plus extra for shaping
• 1 tbsp (12 g) baking powder
• 1/4 tsp baking soda
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp fine salt
• 8 tbsp (113 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tbsp (15 ml) buttermilk (or heavy cream), for brushing
• 1 tbsp (12 g) turbinado sugar, for topping (optional but great for crunch)

Honey Whipped Cream

• 1 cup (240 ml) cold heavy cream
• 1 1/2 tbsp (30 g) honey
• 1/2 tsp vanilla extract
• Pinch of fine salt

Optional for Serving

• Extra lemon zest for a fresh finish
• More honey for drizzling

Step-by-Step Instructions

Step 1: Macerate the blackberries

Add the blackberries to a medium bowl. Drizzle with the honey, then add the lemon juice, lemon zest, and a pinch of salt. Toss gently (blackberries bruise easily) until evenly coated.

Let the mixture sit at room temperature for 10 minutes to draw out juices and form a glossy blackberry-honey syrup. Give it one more gentle stir before serving.

Step 2: Preheat the oven and prep your pan

Arrange an oven rack in the center position. Preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper (or use an ungreased light-colored sheet pan).

If your kitchen is warm, pop the prepared baking sheet in the fridge while you make the dough. A cold pan helps biscuits rise higher.

Step 3: Mix dry ingredients and cut in the butter

In a large mixing bowl, whisk together the flour, baking powder, baking soda, sugar, and salt.

Add the cold butter cubes. Using a pastry cutter, two knives, or your fingertips, work the butter into the flour until you have a mix of pea-sized pieces and smaller crumbs. The visible butter bits are what create flaky layers.

Step 4: Add buttermilk and gently bring the dough together

Pour in the cold buttermilk. Stir with a fork until you have a shaggy dough with a few dry patches; it should look messy but hold together when pressed.

Turn the dough onto a lightly floured surface. Gently pat it into a rough rectangle about 1 inch (2.5 cm) thick. Fold it in half, pat it back to 1 inch thick, then fold once more (two folds total). This quick folding creates light layers without overworking the dough.

Step 5: Cut and bake the biscuits

Pat the dough to a final thickness of 1 inch (2.5 cm). Using a 2 1/2-inch (6.5 cm) round biscuit cutter, cut 6 biscuits. Press straight down (don’t twist) so the edges can rise properly.

Place biscuits on the prepared baking sheet with sides just barely touching for tall, soft-sided biscuits (or spaced apart for crisper sides).

Brush the tops with 1 tbsp (15 ml) buttermilk (or cream). Sprinkle with turbinado 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.

Step 6: Cool briefly and whip the honey cream to soft peaks

Let the biscuits cool on the baking sheet for 10 minutes. They should be warm, not piping hot, when you assemble (hot biscuits can melt the whipped cream).

Meanwhile, in a cold bowl, combine the heavy cream, honey, vanilla, and a pinch of salt. Whip until soft peaks form: the cream should mound and curl over gently, not stand stiff. This keeps it silky and easy to spoon.

Step 7: Assemble the blackberry honey shortcakes

Split each biscuit horizontally using a serrated knife (or gently pull apart with a fork for a more rustic look). Place the bottom halves on plates.

Spoon a generous amount of honeyed blackberries over each bottom, including some of the syrupy juices. Add a big dollop of honey whipped cream, then cap with the biscuit tops.

Finish with an extra spoonful of berries and syrup, and a little lemon zest or a light honey drizzle if you like. Serve immediately.

Pro Tips

• Keep everything cold for tall biscuits. Cold butter and cold buttermilk create steam in the oven, which helps the biscuits rise.
• Don’t twist the cutter. Twisting seals the edges and can prevent a good rise.
• Stop whipping at soft peaks. Softly whipped cream is plush and spoonable; overwhipped cream gets grainy quickly.
• Adjust sweetness based on your berries. Taste a blackberry first; if they’re very tart, add 1 more tablespoon (21 g) honey to the fruit.
• Let the berries rest the full 10 minutes. That short maceration makes a naturally syrupy sauce without cooking.

Variations

• Lavender-lemon version: Add 1/4 tsp culinary lavender (crushed) to the blackberries while they macerate; strain it out if you want a subtler floral note.
• Brown sugar biscuits: Replace the granulated sugar with 2 tbsp (25 g) light brown sugar for a deeper, caramel-y flavor.
• Skillet shortcakes: Bake the biscuits in a 10-inch cast iron skillet (biscuits snug together). Add 1–2 minutes to bake time if needed for a deep golden top.

Storage & Make-Ahead

Biscuits: Store cooled biscuits in an airtight container at room temperature for up to 2 days. Rewarm in a 350°F (177°C) oven for 6–8 minutes before serving.

Honeyed blackberries: Refrigerate in a covered container for up to 3 days. Bring to room temperature for 20 minutes before serving so the honey syrup loosens.

Whipped cream: Best made the day-of. You can make it up to 24 hours ahead and refrigerate, covered. If it softens, gently whisk by hand for a few seconds to restore texture.

Make-ahead plan: Bake biscuits earlier in the day, macerate berries while the oven preheats, whip cream right before serving, then assemble at the last minute for the best texture.

Nutrition (per serving)

Approximate per 1 assembled shortcake (1/6 recipe): 520 calories, fat 28 g, saturated fat 17 g, carbohydrates 62 g, fiber 6 g, sugars 28 g, protein 6 g, sodium 430 mg.