Blueberry Strawberry Shortcake with Vanilla Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 55 minutes

Quick Ingredients

• Strawberries: 1 lb (454 g), hulled & sliced
• Blueberries: 2 cups (300 g)
• Granulated sugar (for fruit): 1/3 cup (67 g)
• Lemon juice: 1 tbsp (15 ml)
• All-purpose flour: 2 cups (260 g)
• Granulated sugar (for biscuits): 1/4 cup (50 g)
• Baking powder: 1 tbsp (12 g)
• Baking soda: 1/2 tsp
• Kosher salt: 1/2 tsp
• Unsalted butter: 6 tbsp (85 g), very cold
• Buttermilk: 3/4 cup (180 ml), cold
• Egg wash: 1 large egg + 1 tbsp (15 ml) buttermilk
• Heavy cream: 1 1/2 cups (360 ml), cold
• Powdered sugar: 3 tbsp (24 g)
• Vanilla extract: 1 1/2 tsp

Do This

• 1. Heat oven to 425°F (220°C). Line a sheet pan with parchment.
• 2. Toss strawberries + blueberries with 1/3 cup (67 g) sugar and lemon juice; rest 20 minutes.
• 3. Whisk biscuit dry ingredients; cut in cold butter; stir in cold buttermilk just until a shaggy dough forms.
• 4. Pat dough to 1-inch thick; cut 8 biscuits; brush with egg wash.
• 5. Bake 15–18 minutes until tall and golden; cool 10 minutes.
• 6. Whip heavy cream with powdered sugar + vanilla to soft peaks.
• 7. Split biscuits; layer berries + juices + vanilla whipped cream; serve right away.

---

Why You’ll Love This Recipe

• Classic but better: tender, buttery biscuits with crisp edges and a fluffy center.
• Double-berry goodness: strawberries and blueberries macerate into a jammy, glossy topping.
• Soft, not stiff: vanilla whipped cream stays pillowy and melts into the warm biscuit.
• Make-ahead friendly: prep the fruit and biscuits separately, then assemble in minutes.

Grocery List

• Produce: 1 lb (454 g) strawberries, 2 cups (300 g) blueberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy whipping cream
• Pantry: all-purpose flour, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, vanilla extract

Full Ingredients

Berry Filling

• Strawberries: 1 lb (454 g), hulled and sliced 1/4-inch thick
• Blueberries: 2 cups (300 g)
• Granulated sugar: 1/3 cup (67 g)
• Lemon juice: 1 tbsp (15 ml)
• Lemon zest: 1 tsp (optional, but great)
• Vanilla extract: 1/2 tsp (optional)
• Kosher salt: 1 small pinch

Classic Shortcake Biscuits

• All-purpose flour: 2 cups (260 g), plus more for shaping
• Granulated sugar: 1/4 cup (50 g)
• Baking powder: 1 tbsp (12 g)
• Baking soda: 1/2 tsp
• Kosher salt: 1/2 tsp
• Unsalted butter: 6 tbsp (85 g), very cold and cut into 1/2-inch cubes
• Cold buttermilk: 3/4 cup (180 ml), plus up to 2 tbsp (30 ml) as needed

Egg Wash (for a glossy top)

• Large egg: 1
• Buttermilk: 1 tbsp (15 ml)
• Optional topping: 1 tbsp coarse sugar (for sparkle and crunch)

Soft Vanilla Whipped Cream

• Cold heavy whipping cream: 1 1/2 cups (360 ml)
• Powdered sugar: 3 tbsp (24 g)
• Vanilla extract: 1 1/2 tsp
• Kosher salt: a small pinch

Step-by-Step Instructions

Step 1: Prep the pan and preheat the oven

Place a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed baking sheet with parchment paper (this helps the biscuits brown evenly and prevents sticking).

If your kitchen is warm, you can pop the lined baking sheet into the fridge while you mix the dough to keep everything nice and cold.

Step 2: Macerate the berries until juicy

In a medium bowl, add the sliced strawberries, blueberries, 1/3 cup (67 g) granulated sugar, lemon juice, optional lemon zest, optional 1/2 tsp vanilla, and a pinch of salt. Toss gently until the sugar is evenly distributed.

Let the mixture stand at room temperature for 20 minutes. During this time, the berries will release juices and become glossy and syrupy (exactly what you want for spooning over biscuits).

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together the flour, 1/4 cup (50 g) sugar, baking powder, baking soda, and salt until evenly combined.

This quick whisking step helps your biscuits rise evenly and keeps the texture light.

Step 4: Cut in the cold butter

Add the cold butter cubes to the flour mixture. Use a pastry cutter or your fingertips to work the butter into the flour until you have a mix of sandy crumbs plus some pea-sized butter pieces.

Those little butter pieces are a good thing: they melt in the oven and create flaky layers.

Step 5: Add buttermilk and gently form the dough

Pour in 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until the dough looks shaggy and most of the flour is moistened. If there are very dry patches, drizzle in up to 2 tbsp (30 ml) more buttermilk, 1 tablespoon at a time.

Turn the dough out onto a lightly floured counter. Gently pat it into a rectangle about 1 inch thick. Fold it in half, then pat back down to 1 inch thick. Repeat the fold-and-pat 2 more times (3 folds total). This simple folding creates tender layers without overworking the dough.

Step 6: Cut and bake the biscuits

Using a 2 1/2-inch round biscuit cutter, cut out 8 biscuits. Press straight down (don’t twist) to help them rise tall.

Place biscuits on the prepared baking sheet with about 1 1/2 inches between each. Whisk the egg with 1 tbsp (15 ml) buttermilk and brush a thin layer over the tops. If using coarse sugar, sprinkle it on now.

Bake at 425°F (220°C) for 15–18 minutes, until the tops are deeply golden and the biscuits feel set when gently tapped. Cool on the pan for 10 minutes before assembling.

Step 7: Whip the vanilla cream to soft peaks

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla, and a pinch of salt. Whip with a hand mixer (or stand mixer) on medium-high speed until soft peaks form, about 2–4 minutes.

Soft peaks means the cream looks thick and billowy, and the tip gently droops when you lift the beaters. This texture is perfect for shortcake because it’s creamy, not stiff.

Step 8: Assemble the blueberry strawberry shortcakes

Split each biscuit horizontally with a serrated knife. Spoon a generous amount of berries and their juices over the bottom half. Add a big dollop of vanilla whipped cream, then cap with the top half of the biscuit.

Finish with an extra spoonful of berries and a little more cream on top. Serve immediately while the biscuits are still a little warm.

Pro Tips

• Keep everything cold for flaky biscuits: cold butter and cold buttermilk make the biggest difference. If the dough feels warm or sticky, chill it for 10 minutes before cutting.
• Don’t twist the cutter: twisting can seal the edges and prevent the biscuits from rising as high.
• Soft peaks are the goal: stop whipping as soon as the cream holds soft peaks. Overwhipped cream looks grainy and won’t spoon as nicely.
• Let the berries sit the full 20 minutes: that rest time creates the syrup that soaks into the biscuit in the best way.
• Want extra-juicy berries? Lightly mash about 1/4 of the strawberries with a fork before resting.

Variations

• Lemon shortcakes: add 1 tbsp lemon zest to the biscuit dry ingredients and swap vanilla in the berries for an extra 1 tsp lemon juice.
• Almond-vanilla cream: replace 1/2 tsp of the vanilla with 1/2 tsp almond extract for a bakery-style flavor.
• Skillet shortcakes: bake the cut biscuits in a 10-inch cast iron skillet (they’ll bake up tall and cozy). Keep the same oven temperature and bake time.

Storage & Make-Ahead

Best tip: store everything separately and assemble right before serving.

Biscuits: Cool completely, then store airtight at room temperature for up to 2 days. Rewarm in a 300°F (150°C) oven for 6–8 minutes. For longer storage, freeze airtight for up to 2 months and thaw at room temperature.

Macerated berries: Refrigerate in a covered container for up to 24 hours. (They’ll get softer and juicier as they sit.)

Whipped cream: Refrigerate for up to 24 hours. Re-whisk by hand for 10–15 seconds if it settles.

Assembled shortcakes: Best eaten within 1–2 hours; after that the biscuits will soften from the berry juices.

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1 biscuit + berries + whipped cream): 430 calories, 24 g fat, 49 g carbohydrates, 4 g fiber, 22 g sugar, 6 g protein, 310 mg sodium.