Mixed Berry Shortcake with Toasted Sugar Biscuits

Quick Recipe Version (TL;DR)

• Yield: 8 shortcakes
• Prep Time: 35 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 15 minutes (includes toasting sugar and cooling)

Quick Ingredients

• 1 cup (200 g) granulated sugar (to toast; you will use 3/4 cup / 150 g total in the recipe)
• 4 cups (about 680 g) mixed berries
• 1/3 cup (67 g) toasted sugar, for berries
• 1 tbsp lemon juice + 1 tsp lemon zest
• 2 cups (250 g) all-purpose flour
• 1 tbsp (12 g) baking powder + 1/2 tsp baking soda
• 1 tsp fine salt
• 3 tbsp (36 g) toasted sugar, for biscuit dough
• 8 tbsp (113 g) cold unsalted butter
• 3/4 cup (180 ml) cold buttermilk, plus 1 tbsp for brushing
• 2 tbsp (24 g) toasted sugar, for biscuit tops
• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp (24 g) toasted sugar + 1 tsp vanilla extract, for whipped cream

Do This

• 1. Toast sugar at 300°F (150°C) for 25 minutes, stirring every 8 minutes; cool 10 minutes.
• 2. Macerate berries with 1/3 cup toasted sugar, lemon juice, and zest for 20–30 minutes.
• 3. Mix dry biscuit ingredients, cut in cold butter, then stir in cold buttermilk to form a shaggy dough.
• 4. Pat dough to 1-inch thick, cut 8 biscuits, brush tops with buttermilk, and sprinkle with toasted sugar.
• 5. Bake at 425°F (218°C) for 16–18 minutes until tall and deeply golden; cool 10 minutes.
• 6. Whip cream with toasted sugar, vanilla, and salt to soft-medium peaks; split biscuits, fill with berries and cream.

---

Why You’ll Love This Recipe

• Crackly, caramel-scented toasted sugar tops make the biscuits taste extra special without extra fuss.
• Juicy mixed berries create their own quick syrup while the biscuits bake.
• Tender, flaky biscuits hold up to berries and cream (no soggy shortcake problems).
• Everything can be prepped ahead, then assembled right before serving.

Grocery List

• Produce: 4 cups mixed berries (strawberries, blueberries, raspberries, blackberries), 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: granulated sugar, all-purpose flour, baking powder, baking soda, fine salt, vanilla extract

Full Ingredients

Toasted Sugar (make once, use throughout)

• 1 cup (200 g) granulated sugar

Mixed Berries

• 4 cups mixed berries (about 680 g total), any combination of strawberries (hulled and sliced), blueberries, raspberries, and blackberries
• 1/3 cup (67 g) toasted sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp lemon zest
• 1/8 tsp fine salt

Toasted Sugar Biscuits

• 2 cups (250 g) all-purpose flour
• 1 tbsp (12 g) baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 3 tbsp (36 g) toasted sugar
• 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) buttermilk (for brushing biscuit tops)
• 2 tbsp (24 g) toasted sugar (for sprinkling on tops)

Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp (24 g) toasted sugar
• 1 tsp vanilla extract
• 1/8 tsp fine salt

Step-by-Step Instructions

Step 1: Toast the sugar (for that warm, caramel-like flavor)

Preheat the oven to 300°F (150°C). Spread 1 cup (200 g) granulated sugar in an even layer on a rimmed baking sheet.

Bake for 25 minutes, stirring and re-spreading the sugar every 8 minutes so it toasts evenly. The sugar should look slightly ivory/tan and smell lightly caramelized (it should not be dark brown).

Let cool on the pan for 10 minutes. Measure out what you need for the recipe: 3 tbsp (36 g) for the biscuit dough, 2 tbsp (24 g) for topping the biscuits, 1/3 cup (67 g) for the berries, and 2 tbsp (24 g) for whipped cream. (Any extra is great in coffee, oatmeal, or future baking.)

Step 2: Macerate the berries into a quick syrup

In a medium bowl, combine the mixed berries (4 cups / about 680 g), 1/3 cup (67 g) toasted sugar, 1 tbsp (15 ml) lemon juice, 1 tsp lemon zest, and 1/8 tsp fine salt.

Stir gently (especially if using raspberries) and let stand at room temperature for 20–30 minutes. This draws out juices and makes a glossy berry syrup for spooning over the shortcakes.

Step 3: Preheat the oven and set up your pan

Increase the oven temperature to 425°F (218°C). Line a baking sheet with parchment paper (or use an unlined, light-colored sheet if you prefer crisper bottoms).

Tip: keep the butter and buttermilk cold while the oven heats. Cold fat is what creates flaky layers.

Step 4: Mix the biscuit dough (quickly, and with cold ingredients)

In a large bowl, whisk together 2 cups (250 g) flour, 1 tbsp (12 g) baking powder, 1/2 tsp baking soda, 1 tsp salt, and 3 tbsp (36 g) toasted sugar.

Add the cold cubed butter (8 tbsp / 113 g). Using a pastry cutter or your fingertips, cut/rub the butter into the flour until you have a mix of pea-sized pieces and some flatter shards.

In a small bowl or measuring cup, stir together 3/4 cup (180 ml) cold buttermilk and 1 tsp vanilla. Pour into the flour mixture and stir with a fork just until a shaggy dough forms and no dry flour remains. Do not overmix.

Step 5: Shape, sugar-top, and bake until crackly and golden

Turn the dough onto a lightly floured surface. Gently pat into a rectangle about 1 inch (2.5 cm) thick. For extra layers, fold the dough in half once, pat back to 1 inch thick, then stop.

Cut 8 biscuits using a 2 1/2-inch round cutter (or cut into 8 squares with a knife). Press straight down (no twisting) so the biscuits rise tall.

Arrange biscuits on the prepared baking sheet with about 1 inch space between each. Brush the tops with 1 tbsp (15 ml) buttermilk, then sprinkle evenly with 2 tbsp (24 g) toasted sugar for a crackly top.

Bake at 425°F (218°C) for 16–18 minutes, until the tops are deeply golden and the biscuits feel set. Cool on the pan for 10 minutes before splitting.

Step 6: Whip the cream to soft-medium peaks

In a chilled bowl, combine 1 1/2 cups (360 ml) cold heavy cream, 2 tbsp (24 g) toasted sugar, 1 tsp vanilla, and 1/8 tsp salt.

Whip until soft-medium peaks form: the cream should hold its shape but still look smooth and spoonable (avoid stiff peaks for the prettiest, most tender bite).

Step 7: Assemble the shortcakes (and serve right away)

Split each biscuit horizontally with a serrated knife. Spoon a generous layer of berries and their syrup onto the bottom half, add a big dollop of whipped cream, then cap with the biscuit top.

Finish with an extra spoonful of berries and syrup over the top. Serve immediately while the biscuits are still slightly warm and the sugar tops are crisp.

Pro Tips

• Keep everything cold for flaky biscuits: If your kitchen is warm, chill the cut biscuits on the baking sheet for 10 minutes before baking.
• Don’t twist the cutter: Twisting seals the edges and reduces rise.
• Use the berry syrup: The juices are a big part of the dessert. Spoon them over the cream for a “sauce” effect.
• Toasted sugar is subtle, not burnt: If it smells sharp or looks brown, it’s over-toasted. Aim for light tan and fragrant.
• Soft-medium whipped peaks: Slightly softer whipped cream blends better with berry juices and won’t look grainy.

Variations

• Lemon-vanilla shortcakes: Add 1 tsp lemon zest to the biscuit dry mix for a brighter, bakery-style flavor.
• Brown sugar vibe (without changing texture): Replace the toasted sugar topping with 2 tbsp (24 g) turbinado sugar for extra crunch and sparkle.
• Skillet-baked biscuits: Arrange biscuits in a 10-inch cast iron skillet (sides touching for taller rise) and bake the same time and temperature.

Storage & Make-Ahead

Best the day it’s made: Shortcakes are ideal assembled right before serving.

Make ahead: Toasted sugar can be made up to 1 month ahead and stored airtight at room temperature. Macerated berries can be made up to 8 hours ahead and refrigerated; bring to room temperature for 20 minutes before serving. Whipped cream is best freshly whipped, but you can make it up to 4 hours ahead and refrigerate in a covered bowl; gently whisk by hand if it settles.

Leftovers: Store biscuits airtight at room temperature for 1 day (re-crisp in a 350°F (177°C) oven for 6–8 minutes). Store berries and cream separately in the refrigerator for up to 2 days. Avoid storing fully assembled shortcakes (they soften quickly).

Nutrition (per serving)

Approximate, per 1 assembled shortcake (1 biscuit + berries + whipped cream): 520 calories, 29 g fat, 60 g carbohydrates, 6 g protein, 27 g sugar, 520 mg sodium.