Blueberry Cream Shortcake with Biscuits, Crushed Berries, and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes

Quick Ingredients

• 2 cups (260 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 3 tbsp (38 g) granulated sugar
• 1/2 tsp kosher salt
• 8 tbsp (113 g) unsalted butter, cold and cubed
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract
• 1 tbsp (15 ml) heavy cream or buttermilk (for brushing)
• 1 1/2 lb (680 g) blueberries
• 3 tbsp (38 g) granulated sugar (for berries)
• 1 tbsp (15 ml) lemon juice
• 1 cup (240 ml) cold heavy whipping cream
• 2 tbsp (15 g) powdered sugar

Do This

• 1) Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2) Mix flour, baking powder, sugar, and salt; cut in cold butter.
• 3) Stir in cold buttermilk + vanilla just until dough forms; pat to 1-inch thick and cut 6 biscuits.
• 4) Bake 14–16 minutes until tall and golden; cool 10 minutes.
• 5) Toss blueberries with sugar + lemon; lightly crush about 1/3 of the berries; rest 10 minutes.
• 6) Whip cream + powdered sugar to medium peaks.
• 7) Split biscuits, spoon on juicy blueberries, top with whipped cream, and cap with biscuit tops.

---

Why You’ll Love This Recipe

• Classic, tender biscuits with crisp golden edges and a soft, fluffy center.
• Blueberries are lightly crushed for a naturally jammy sauce without extra cooking.
• Rich whipped cream ties everything together for a simple, comforting dessert.
• Easy to make ahead in pieces, then assemble in minutes.

Grocery List

• Produce: 1 1/2 lb (680 g) blueberries; 1 lemon (for 1 tbsp / 15 ml juice)
• Dairy: unsalted butter; buttermilk; heavy whipping cream
• Pantry: all-purpose flour; baking powder; granulated sugar; powdered sugar; kosher salt; vanilla extract

Full Ingredients

Classic Biscuit Shortcakes

• 2 cups (260 g) all-purpose flour, plus a little extra for dusting
• 1 tbsp (12 g) baking powder
• 3 tbsp (38 g) granulated sugar
• 1/2 tsp kosher salt
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk
• 1 tsp vanilla extract
• 1 tbsp (15 ml) heavy cream or buttermilk, for brushing tops
• Optional: 1 tsp (4 g) granulated sugar, for sprinkling tops

Lightly Crushed Blueberries

• 1 1/2 lb (680 g) blueberries, rinsed and well dried
• 3 tbsp (38 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1/8 tsp kosher salt

Rich Whipped Cream

• 1 cup (240 ml) heavy whipping cream, very cold
• 2 tbsp (15 g) powdered sugar
• 1 tsp vanilla extract
• Pinch of kosher salt

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange an oven rack in the middle 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 you have time, chill a mixing bowl for the whipped cream later. Keeping ingredients cold is the secret to tall, tender biscuits.

Step 2: Mix the dry ingredients

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

Step 3: Cut in the butter until crumbly

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

Those little pieces of butter melt in the oven and create the flaky layers.

Step 4: Add buttermilk and shape the biscuits

In a small measuring cup, stir together the cold buttermilk and vanilla extract. Pour into the flour-butter mixture and gently stir with a fork just until a shaggy dough forms. If you see dry flour at the bottom, add up to 1 tbsp (15 ml) extra buttermilk, a splash at a time.

Turn the dough onto a lightly floured surface. Pat (don’t roll) into a rectangle about 1 inch (2.5 cm) thick. Fold the dough in half, pat it back down to 1 inch thick, and repeat the fold once more (this helps create layers without overworking).

Cut out 6 biscuits using a 3-inch round cutter (or cut into 6 squares with a knife). Press straight down; don’t twist, or the biscuits won’t rise as well. Place on the prepared baking sheet with the sides just barely touching for taller biscuits.

Step 5: Bake until tall and golden

Brush the tops with 1 tbsp (15 ml) heavy cream or buttermilk. If you like, sprinkle with 1 tsp (4 g) granulated sugar for a lightly crisp top.

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden and the biscuits feel set. Cool on the pan for 10 minutes before slicing and assembling.

Step 6: Make the lightly crushed blueberry topping

While the biscuits bake and cool, add the blueberries to a medium bowl. Sprinkle over the 3 tbsp (38 g) sugar, 1 tbsp (15 ml) lemon juice, and 1/8 tsp salt.

Using a fork or potato masher, gently crush about 1/3 of the berries to release their juices while leaving the rest whole. Let the mixture stand for 10 minutes to get syrupy and glossy.

Step 7: Whip the cream to medium peaks

In a chilled bowl, combine the heavy whipping cream, powdered sugar, vanilla, and a pinch of salt. Whip with a whisk or hand mixer until medium peaks form (about 2–4 minutes with a hand mixer). The cream should hold its shape but still look smooth and plush.

Avoid overwhipping; if it starts looking grainy, you’re heading toward butter.

Step 8: Assemble the shortcakes

Split each biscuit in half horizontally. Spoon a generous layer of juicy blueberries over the bottom half, making sure to include some of the syrup.

Add a big dollop of whipped cream, then place the biscuit top on. Finish with a little more whipped cream and a few berries if you want a taller, more dramatic shortcake. Serve right away while the biscuits are still slightly warm.

Pro Tips

• Keep everything cold: Cold butter and cold buttermilk are what make biscuits rise tall and bake flaky.
• Don’t overmix: Stir just until the dough comes together. Overworking develops gluten and makes biscuits tough.
• Press straight down when cutting: Twisting the cutter seals the edges and reduces lift.
• Let the berries rest: The 10-minute rest creates a natural syrup that soaks into the biscuit in the best way.
• Medium peaks for the win: Soft peaks can slump; stiff peaks can taste buttery. Medium peaks are stable and creamy.

Variations

• Lemon blueberry shortcake: Add 1 tbsp lemon zest to the dry ingredients and increase lemon juice in the berries to 2 tbsp (30 ml).
• Vanilla-bean cream: Swap vanilla extract for 1 tsp vanilla bean paste in the whipped cream.
• Brown sugar biscuits: Replace granulated sugar in the biscuits with 3 tbsp (38 g) light brown sugar for a deeper, caramel note.

Storage & Make-Ahead

Best fresh: Shortcakes are at their best assembled right before serving.

Make ahead: Bake biscuits up to 1 day ahead. Cool completely, store airtight at room temperature, then rewarm in a 300°F (149°C) oven for 8–10 minutes. Macerate blueberries up to 24 hours ahead and refrigerate in a covered container. Whipped cream is best the same day, but can be made up to 24 hours ahead and refrigerated (whisk briefly to refresh if it softens).

Leftovers: Store components separately if possible. Refrigerate blueberries for up to 3 days and whipped cream for up to 2 days. Biscuits keep at room temperature for 2 days or freeze for up to 2 months.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1/6 of recipe): 430 calories, 23 g fat, 50 g carbohydrates, 6 g protein, 2 g fiber, 18 g sugar, 420 mg sodium.