Mixed Berry Shortcake with Milk Biscuits and Vanilla Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour (includes 20 minutes for berries to get juicy)

Quick Ingredients

• Flour: 2 cups (260 g) all-purpose flour
• Leavening: 1 tablespoon baking powder
• Sugar + salt: 2 tablespoons granulated sugar + 1/2 teaspoon fine salt
• Butter + milk: 6 tablespoons (85 g) cold unsalted butter + 3/4 cup (180 ml) cold whole milk
• Milk wash: 2 tablespoons whole milk (for brushing)
• Mixed berries: 1 lb (454 g) strawberries + 1 cup (150 g) blueberries + 1 cup (125 g) raspberries
• Berry sweetener: 1/3 cup (67 g) granulated sugar + 1 tablespoon lemon juice + 1/2 teaspoon vanilla extract
• Vanilla whipped cream: 1 1/2 cups (360 ml) cold heavy cream + 3 tablespoons (24 g) powdered sugar + 2 teaspoons vanilla extract + pinch of salt

Do This

• 1) Heat oven to 425°F (218°C). Line a sheet pan with parchment.
• 2) Toss berries with sugar, lemon juice, vanilla. Rest 20 minutes.
• 3) Whisk flour, baking powder, sugar, and salt. Cut in cold butter, then stir in cold milk just until a shaggy dough forms.
• 4) Pat dough to a 1-inch thick rectangle; cut 8 biscuits. Brush tops with milk.
• 5) Bake 14–16 minutes until tall and golden. Cool 10 minutes.
• 6) Whip cream with powdered sugar, vanilla, and salt to medium peaks.
• 7) Split biscuits, add berries and juices, top with whipped cream, and serve right away.

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Why You’ll Love This Recipe

• Soft, tender biscuits: These are milk-based and fluffy inside with lightly crisp edges.
• Big berry flavor: A quick maceration makes the berries glossy, juicy, and naturally syrupy.
• Classic shortcake vibes: Vanilla whipped cream + warm biscuits + bright fruit is always a win.
• Built for real life: You can prep the berries and whip ahead, then assemble in minutes.

Grocery List

• Produce: strawberries, blueberries, raspberries, 1 lemon
• Dairy: unsalted butter, whole milk, heavy cream
• Pantry: all-purpose flour, baking powder, granulated sugar, powdered sugar, vanilla extract, fine salt

Full Ingredients

Creamy Milk Biscuits

• 2 cups (260 g) all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 2 tablespoons (25 g) granulated sugar
• 1/2 teaspoon fine salt
• 6 tablespoons (85 g) cold unsalted butter, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold whole milk
• 2 tablespoons (30 ml) whole milk, for brushing biscuit tops

Mixed Berry Topping

• 1 lb (454 g) strawberries, hulled and sliced 1/4-inch thick
• 1 cup (150 g) blueberries
• 1 cup (125 g) raspberries
• 1/3 cup (67 g) granulated sugar
• 1 tablespoon (15 ml) fresh lemon juice
• 1/2 teaspoon vanilla extract
• Pinch of fine salt

Vanilla Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 3 tablespoons (24 g) powdered sugar
• 2 teaspoons vanilla extract
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the center and preheat the oven to 425°F (218°C). Line a baking sheet with parchment paper.

If you have time, place a medium mixing bowl (for whipping cream later) in the refrigerator to chill while you make the biscuits.

Step 2: Macerate the berries for a juicy topping

In a medium bowl, combine the sliced strawberries, blueberries, and raspberries with the 1/3 cup (67 g) granulated sugar, 1 tablespoon (15 ml) lemon juice, 1/2 teaspoon vanilla, and a pinch of salt.

Gently toss (especially carefully once the raspberries go in) and let sit at room temperature for 20 minutes. This draws out juices and creates that classic shortcake syrup.

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together the 2 cups (260 g) flour, 1 tablespoon baking powder, 2 tablespoons (25 g) sugar, and 1/2 teaspoon salt.

This quick whisk distributes the baking powder evenly so the biscuits rise tall and bake evenly.

Step 4: Cut in cold butter, then add milk

Add the 6 tablespoons (85 g) cold cubed butter to the flour mixture. Use a pastry cutter or your fingertips to work the butter in until the mixture looks like coarse crumbs with some pea-size bits of butter still visible.

Pour in the 3/4 cup (180 ml) cold whole milk. Stir with a fork just until the dough looks shaggy and no big dry patches remain. Stop mixing as soon as it comes together; overmixing makes biscuits tough.

Step 5: Shape, cut, and brush

Lightly flour a clean work surface. Turn the dough out and gently pat it into a rectangle about 1 inch thick. If the dough feels sticky, dust the top lightly with flour (use just enough to handle it).

Use a 2 1/2-inch round cutter to cut 8 biscuits. Press straight down (don’t twist) for the best rise. Gather scraps gently and re-pat to cut the final biscuits.

Place biscuits on the prepared baking sheet with sides just barely touching (this helps them climb upward). Brush tops with 2 tablespoons (30 ml) milk.

Step 6: Bake until tall and golden

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden and the biscuits look set and tall.

Cool on the baking sheet for 10 minutes. Warm biscuits are perfect for shortcake, but give them a few minutes so they split cleanly.

Step 7: Whip the cream and assemble the shortcakes

In a chilled bowl, combine the 1 1/2 cups (360 ml) cold heavy cream, 3 tablespoons (24 g) powdered sugar, 2 teaspoons vanilla, and a pinch of salt. Whip with a hand mixer (or a whisk) until medium peaks form, about 2–4 minutes with a mixer.

To assemble: split each biscuit in half horizontally. Spoon a generous amount of berries and their juices over the bottom half, add a big dollop of whipped cream, and cap with the biscuit top. Finish with a little extra whipped cream and a few berries on top. Serve immediately for the best contrast of warm biscuit, cool cream, and juicy fruit.

Pro Tips

• Keep everything cold for the biscuits: Cold butter + cold milk = steam in the oven = flaky, tender layers.
• Don’t twist the biscuit cutter: Twisting seals the edges and can limit how high the biscuits rise.
• Handle raspberries gently: Fold them in last so they stay mostly whole and don’t turn the whole bowl pink.
• Medium peaks are the sweet spot: The whipped cream will hold up on the warm biscuits without becoming grainy.
• Let the berries sit the full 20 minutes: That syrupy juice is what makes shortcake taste “complete.”

Variations

• Lemon-vanilla shortcake: Add 1 teaspoon lemon zest to the biscuit dry ingredients and increase vanilla in the berries to 1 teaspoon.
• Brown sugar berries: Swap the berry sugar for 1/3 cup (73 g) packed light brown sugar for a deeper, caramel-like note.
• Mini shortcakes: Pat dough to 3/4-inch thick and cut smaller biscuits (about 12), baking 12–14 minutes.

Storage & Make-Ahead

Biscuits: Bake and cool completely, then store airtight at room temperature for up to 2 days. Rewarm in a 350°F (177°C) oven for 6–8 minutes before serving. You can also freeze baked biscuits for up to 2 months; thaw at room temp and rewarm as above.

Berries: Macerated berries are best within 4 hours (they stay bright and fresh). Refrigerate up to 24 hours; the fruit will soften and release more juice.

Whipped cream: For the best texture, whip close to serving. If needed, refrigerate for up to 8 hours and gently whisk again to smooth it out.

Assembled shortcakes: Assemble right before serving. Once assembled, the biscuits will start soaking up juice and soften within 30–60 minutes.

Nutrition (per serving)

Approximate, based on 8 servings: Calories: 470; Protein: 6 g; Fat: 26 g; Saturated Fat: 16 g; Carbohydrates: 55 g; Fiber: 4 g; Sugars: 23 g; Sodium: 280 mg.