Mixed Berry Brown Sugar Biscuit Shortcake with Vanilla 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

• Strawberries (2 cups sliced), blueberries (1 cup), raspberries (1 cup), granulated sugar (3 tbsp), lemon juice (1 tbsp)
• All-purpose flour (2 cups / 240 g), light brown sugar (2 tbsp / 25 g), baking powder (1 tbsp), baking soda (1/2 tsp), kosher salt (1/2 tsp)
• Cold unsalted butter (6 tbsp / 85 g), cold buttermilk (3/4 cup / 180 ml + 1 tbsp for brushing), brown sugar (1 tbsp for sprinkling)
• Heavy cream (1 cup / 240 ml), powdered sugar (2 tbsp / 15 g), vanilla extract (1 tsp)

Do This

• 1) Toss berries with sugar and lemon; let sit 20 minutes.
• 2) Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• 3) Mix dry biscuit ingredients; cut in cold butter until crumbly.
• 4) Stir in buttermilk just until a shaggy dough forms; pat to 1-inch thick and cut 8 biscuits.
• 5) Brush tops with buttermilk, sprinkle brown sugar, bake 14–16 minutes until golden.
• 6) Whip cream with powdered sugar and vanilla to soft-medium peaks.
• 7) Split warm biscuits; layer berries and vanilla cream; serve right away.

---

Why You’ll Love This Recipe

• Big flavor, simple method: tender brown sugar biscuits, juicy berries, and an easy vanilla cream.
• Perfect texture contrast: warm, lightly crisp biscuit edges with soft whipped cream and syrupy fruit.
• Works year-round: use peak-season berries, or mix in frozen berries in a pinch (with a few adjustments).
• Great for guests: make the components ahead and let everyone build their own shortcake.

Grocery List

• Produce: 2 cups sliced strawberries, 1 cup blueberries, 1 cup raspberries, 1 lemon (for juice; optional zest)
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, light brown sugar, granulated sugar, powdered sugar, baking powder, baking soda, kosher salt, vanilla extract

Full Ingredients

Mixed Berry Topping

• Strawberries: 2 cups (about 300 g) sliced
• Blueberries: 1 cup (about 150 g)
• Raspberries: 1 cup (about 125 g)
• Granulated sugar: 3 tablespoons (38 g)
• Lemon juice: 1 tablespoon (15 ml)
• Fine salt: 1 small pinch (optional, helps the fruit taste brighter)
• Lemon zest: 1/2 teaspoon (optional)

Brown Sugar Biscuits

• All-purpose flour: 2 cups (240 g), plus extra for dusting
• Light brown sugar (packed): 2 tablespoons (25 g)
• Baking powder: 1 tablespoon
• Baking soda: 1/2 teaspoon
• Kosher salt: 1/2 teaspoon
• Unsalted butter: 6 tablespoons (85 g), very cold and cut into 1/2-inch cubes
• Cold buttermilk: 3/4 cup (180 ml), plus 1 tablespoon (15 ml) for brushing tops
• Light brown sugar for topping: 1 tablespoon (12 g)

Vanilla Cream

• Heavy cream: 1 cup (240 ml), very cold
• Powdered sugar: 2 tablespoons (15 g)
• Vanilla extract: 1 teaspoon (5 ml)
• Fine salt: 1 pinch (optional)

Step-by-Step Instructions

Step 1: Macerate the berries for a juicy topping

In a medium bowl, gently toss the sliced strawberries, blueberries, and raspberries with the granulated sugar, lemon juice, and a tiny pinch of salt (and lemon zest, if using). Let the fruit sit at room temperature for 20 minutes to release its juices. Give it one gentle stir halfway through so the sugar dissolves evenly.

Step 2: Preheat the oven and prep your pan

Set the oven to 425°F (220°C). Line a large baking sheet with parchment paper. If your kitchen runs warm, pop the prepared baking sheet in the fridge while you make the dough to help keep the biscuits extra cold (cold dough = taller, flakier biscuits).

Step 3: Combine the dry ingredients for brown sugar biscuits

In a large mixing bowl, whisk together the flour, light brown sugar, baking powder, baking soda, and kosher salt until the brown sugar is well distributed and no lumps remain.

Step 4: Cut in the cold butter

Add the cold cubed butter to the flour mixture. Using a pastry cutter (or your fingertips, working quickly), cut the butter into the flour until it looks like coarse crumbs with some pea-sized bits of butter still visible. Those small butter pieces melt in the oven and create flaky layers.

Step 5: Add buttermilk, shape, and cut the biscuits

Pour in the 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until a shaggy dough forms and you no longer see dry flour. Do not overmix.

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

Pat to a final thickness of 1 inch (2.5 cm). Cut 8 biscuits using a 3-inch round cutter. Press straight down (no twisting) so the biscuits rise evenly. Gather scraps gently and cut as needed.

Step 6: Bake until tall and golden

Place biscuits on the lined baking sheet with sides just barely touching for higher rise (or spaced apart for slightly crisper edges). Brush the tops with 1 tablespoon (15 ml) buttermilk and sprinkle evenly with 1 tablespoon (12 g) light brown sugar.

Bake at 425°F (220°C) for 14–16 minutes, or until the tops are golden brown and the biscuits feel set. Cool on the pan for 5 minutes before assembling (they should still be pleasantly warm).

Step 7: Whip the vanilla cream

While the biscuits bake or cool slightly, make the cream. In a cold bowl, combine the heavy cream, powdered sugar, vanilla extract, and a pinch of salt (optional). Whip until soft to medium peaks form—when you lift the whisk, the cream should mound and gently curl. Keep chilled until ready to use.

Step 8: Assemble the shortcakes and serve

Split each warm biscuit in half horizontally. Spoon a generous amount of the mixed berries and their juices over the bottom half. Add a large dollop of vanilla cream, then cap with the biscuit top.

Finish with an extra spoonful of berries and a little more cream if you like. Serve immediately while the biscuits are warm and the berries are glossy and juicy.

Pro Tips

• Keep everything cold for the best biscuits: cold butter and cold buttermilk are key. If the dough feels warm or sticky, refrigerate it for 10 minutes before cutting.
• Don’t overmix the dough: stir just until it comes together. Overmixing makes biscuits tough instead of tender.
• Press the cutter straight down: twisting seals the edges and can prevent a good rise.
• Let the berries sit the full 20 minutes: this creates that syrupy berry juice that soaks beautifully into the biscuit.
• Soft-medium peaks for the cream: overwhipped cream looks grainy and won’t spoon nicely.

Variations

• Maple vanilla cream: swap the powdered sugar for 2 tablespoons (30 ml) pure maple syrup and keep the vanilla.
• Citrus twist: add 1 teaspoon orange zest to the berries and 1/2 teaspoon orange zest to the biscuit dry mix.
• Extra-rich “dessert” biscuits: add 1/2 teaspoon ground cinnamon to the biscuit dough and serve with a drizzle of warmed berry juices over the top.

Storage & Make-Ahead

Best day-of: Shortcakes are at their peak when the biscuits are freshly baked and still a bit warm.

Make ahead: You can macerate the berries up to 24 hours ahead; cover and refrigerate, then bring to room temperature for 15–20 minutes before serving. Whip the cream up to 8 hours ahead and refrigerate in a covered container (whisk briefly to re-fluff if needed).

Store biscuits: Keep baked biscuits airtight at room temperature for 1 day, or freeze for up to 2 months. Rewarm in a 350°F (175°C) oven for 8–10 minutes (from room temp) or 12–15 minutes (from frozen) before assembling.

Assembled shortcakes: Once assembled, they soften quickly. If you expect leftovers, store components separately and assemble right before eating.

Nutrition (per serving)

Approximate, based on 8 servings: 430 calories, 20 g fat, 58 g carbohydrates, 6 g protein, 22 g sugar, 4 g fiber, 360 mg sodium.