Mixed Berry Honey Shortcake With Tender Biscuits and Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 shortcakes
• Prep Time: 30 minutes
• Cook Time: 16 minutes
• Total Time: 1 hour 10 minutes

Quick Ingredients

• Mixed berries (strawberries, blueberries, raspberries, blackberries), 4 cups (about 600 g), plus optional extra for topping
• Honey, 1/4 cup (85 g) for berries + 2 tbsp (42 g) for biscuits + 3 tbsp (63 g) for whipped cream, plus optional drizzle
• Lemon zest, 1 tsp; lemon juice, 1 tbsp
• All-purpose flour, 2 cups (250 g)
• Granulated sugar, 2 tbsp (25 g)
• Baking powder, 1 tbsp; baking soda, 1/4 tsp; fine salt, 1/2 tsp
• Unsalted butter (cold), 6 tbsp (85 g)
• Buttermilk (cold), 3/4 cup (180 ml), plus up to 2 tbsp (30 ml) as needed
• Heavy cream (cold), 1 1/2 cups (360 ml)
• Vanilla extract, 1 1/2 tsp total; pinch of salt for berries and cream
• Egg wash (optional): 1 large egg + 1 tbsp (15 ml) milk or cream

Do This

• 1. Heat oven to 425°F (218°C). Line a baking sheet with parchment.
• 2. Toss berries with 1/4 cup honey, lemon zest/juice, 1/2 tsp vanilla, and a pinch of salt; rest 20–30 minutes.
• 3. Mix flour, sugar, baking powder, baking soda, and salt; cut in cold butter.
• 4. Stir in buttermilk + 2 tbsp honey just until a shaggy dough forms; pat, fold, and cut 6 biscuits.
• 5. Bake 14–16 minutes until tall and golden; cool 10 minutes.
• 6. Whip cold cream with 3 tbsp honey, 1 tsp vanilla, and a pinch of salt to soft-medium peaks.
• 7. Split biscuits; layer honey berries and honey whipped cream. Serve right away.

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Why You’ll Love This Recipe

• Big flavor, simple method: Sweet-tart berries, rich honey, and tender biscuits come together with basic techniques.
• Honey in every layer: It sweetens the berries and lightly perfumes the whipped cream without tasting heavy.
• Make-ahead friendly: The berries can macerate while the biscuits bake, and components can be prepped in advance.
• Perfect texture contrast: Warm, flaky shortcakes against cool cream and juicy berries.

Grocery List

• Produce: strawberries, blueberries, raspberries, blackberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream, (optional) milk or cream for egg wash
• Pantry: honey, all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, vanilla extract

Full Ingredients

Honey-Sweetened Mixed Berries

• Strawberries, 2 cups (about 300 g), hulled and sliced 1/4-inch thick
• Blueberries, 1 cup (about 150 g)
• Raspberries, 1/2 cup (about 60 g)
• Blackberries, 1/2 cup (about 75 g), halved if large
• Honey, 1/4 cup (85 g)
• Lemon zest, 1 tsp (finely grated)
• Lemon juice, 1 tbsp (15 ml)
• Vanilla extract, 1/2 tsp
• Fine salt, 1 small pinch

Tender Honey Biscuits (Shortcakes)

• All-purpose flour, 2 cups (250 g), plus more for dusting
• Granulated sugar, 2 tbsp (25 g)
• Baking powder, 1 tbsp
• Baking soda, 1/4 tsp
• Fine salt, 1/2 tsp
• Unsalted butter, 6 tbsp (85 g), very cold and cut into 1/2-inch cubes
• Buttermilk, 3/4 cup (180 ml), very cold, plus up to 2 tbsp (30 ml) as needed
• Honey, 2 tbsp (42 g)
• Optional egg wash for shine: 1 large egg + 1 tbsp (15 ml) milk or cream, whisked

Honey-vanilla Whipped Cream

• Heavy cream, 1 1/2 cups (360 ml), very cold
• Honey, 3 tbsp (63 g)
• Vanilla extract, 1 tsp
• Fine salt, 1 small pinch

For Serving (Optional)

• Extra honey for drizzling, 1–2 tsp per serving (to taste)
• Extra fresh berries for topping

Step-by-Step Instructions

Step 1: Prep the oven and pan

Arrange a rack in the center of the oven and preheat to 425°F (218°C). Line a rimmed baking sheet with parchment paper (or lightly butter it).

If your kitchen is warm, place the cubed butter back in the fridge while you measure the dry ingredients. Cold butter is the key to tall, tender biscuits.

Step 2: Macerate the berries with honey

In a medium bowl, gently toss together the strawberries, blueberries, raspberries, and blackberries with 1/4 cup (85 g) honey, 1 tsp lemon zest, 1 tbsp (15 ml) lemon juice, 1/2 tsp vanilla, and a small pinch of salt.

Let the berries stand at room temperature for 20–30 minutes, stirring once halfway through. They should look glossy and juicy as the honey pulls out their natural juices.

Step 3: Mix the dry ingredients for the biscuits

In a large bowl, whisk together 2 cups (250 g) flour, 2 tbsp (25 g) sugar, 1 tbsp baking powder, 1/4 tsp baking soda, and 1/2 tsp fine salt until evenly combined.

This quick whisk helps the biscuits rise evenly, so you don’t get salty or flat patches.

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 pea-size and small almond-size pieces.

The butter pieces should still be visible; they create steam pockets in the oven for flaky layers.

Step 5: Add buttermilk and honey, then shape the dough

In a small measuring cup, stir together 3/4 cup (180 ml) cold buttermilk and 2 tbsp (42 g) honey until the honey is loosened and mostly blended.

Pour into the bowl and stir with a fork just until a shaggy dough forms and there are no large dry streaks. If the dough seems very dry and won’t come together, drizzle in additional buttermilk 1 tbsp (15 ml) at a time (up to 2 tbsp / 30 ml).

Turn the dough out onto a lightly floured surface. Gently pat into a 1-inch-thick rectangle. Fold the dough in half, rotate, and pat back down to 1 inch thick. Repeat this gentle fold-and-pat 2 more times (for a total of 3 folds). This creates layers without overworking.

Step 6: Cut and bake the biscuits

Pat the dough to a final thickness of 1 inch. Cut 6 biscuits using a 3-inch round cutter (press straight down; don’t twist). Place them on the prepared baking sheet with the sides just barely touching for taller rise.

If using egg wash, brush the tops lightly with the egg wash mixture.

Bake at 425°F (218°C) for 14–16 minutes, until the tops are golden brown and the biscuits feel set. (Optional temperature check: the center should read about 200°F (93°C) on an instant-read thermometer.)

Cool on the pan for 10 minutes before assembling. Warm biscuits are great, but very hot biscuits can melt the whipped cream too quickly.

Step 7: Whip the honey cream

In a cold mixing bowl, combine 1 1/2 cups (360 ml) cold heavy cream, 3 tbsp (63 g) honey, 1 tsp vanilla, and a pinch of salt.

Whip until soft-to-medium peaks form. You want it billowy and spoonable, not stiff and dry. If you lift the whisk, the peak should droop slightly.

Step 8: Assemble and serve

Split each biscuit horizontally using a serrated knife. Spoon a generous amount of the honey-juiced berries onto the bottom half (including some of the syrupy juices), then add a big dollop of honey whipped cream.

Cap with the top half of the biscuit. Add a little more whipped cream and berries on top if you like, and finish with a small drizzle of honey for extra shine and aroma. Serve immediately.

Pro Tips

• Keep everything cold for better biscuits: Cold butter and cold buttermilk help the biscuits rise higher and stay tender. If the dough warms up, chill it for 10 minutes before baking.
• Don’t twist the cutter: Twisting seals the edges and can prevent the biscuits from rising evenly.
• Adjust berry sweetness thoughtfully: If your berries are very sweet, use 3 tbsp (63 g) honey in the berries instead of 1/4 cup. If they’re tart, keep the full amount.
• Watch the whipped cream peaks: Stop at soft-medium peaks so it stays silky. Overwhipped cream looks grainy and won’t spoon nicely.
• Serve with some berry juices: That honey-lemon syrup is a big part of the shortcake experience; don’t leave it behind in the bowl.

Variations

• Herbal honey berries: Add 1 tsp finely chopped fresh thyme or basil to the berries while they macerate for a subtle, grown-up twist.
• Citrus swap: Replace the lemon zest with 1/2 tsp orange zest for a softer citrus note that pairs beautifully with honey.
• Extra-tender “cream biscuit” version: Replace the buttermilk with 3/4 cup (180 ml) heavy cream (still cold). The flavor is richer and the crumb is more cake-like.

Storage & Make-Ahead

Best day-of: Shortcakes are at their peak the day they’re baked.

Biscuits: Store baked biscuits airtight at room temperature for 2 days. Rewarm in a 300°F (149°C) oven for 6–8 minutes. Freeze baked biscuits up to 2 months; thaw at room temp and rewarm as above.

Berries: Store macerated berries (with juices) covered in the refrigerator for up to 2 days. Bring to room temperature for 15 minutes before serving for the best flavor.

Whipped cream: Honey helps stabilize it slightly, but it’s still best within 24 hours. Store covered in the fridge; whisk briefly by hand to loosen if needed.

Make-ahead strategy: Bake biscuits earlier in the day, macerate berries while they cool, and whip cream right before serving.

Nutrition (per serving)

Approximate, based on 6 servings: 520 calories, 27 g fat, 66 g carbohydrates, 5 g protein, 3 g fiber, 36 g sugars, 430 mg sodium. Values vary by berry mix and exact biscuit size.