Mixed Berry Shortcake with Vanilla Bean Whipped Cream

Quick Recipe Version (TL;DR)

• Yield: 6 servings (6 shortcakes)
• Prep Time: 25 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour (includes 20 minutes to macerate berries and 10 minutes cooling)

Quick Ingredients

• 1 lb (454 g) strawberries, hulled and sliced
• 6 oz (170 g) raspberries
• 6 oz (170 g) blackberries
• 1/3 cup (67 g) granulated sugar
• 1 tbsp lemon juice + 1 tsp lemon zest
• 2 cups (260 g) all-purpose flour
• 1 tbsp baking powder, 1/2 tsp baking soda, 1 tsp fine salt
• 2 tbsp (25 g) granulated sugar
• 8 tbsp (113 g) unsalted butter, cold and cubed
• 3/4 cup (180 ml) cold buttermilk (plus 2 tbsp for brushing)
• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp powdered sugar
• 1 vanilla bean (seeds) or 2 tsp vanilla bean paste

Do This

• 1. Toss strawberries, raspberries, and blackberries with sugar, lemon zest, and lemon juice; rest 20 minutes.
• 2. Heat oven to 425°F (220°C). Line a baking sheet with parchment.
• 3. Whisk flour, baking powder, baking soda, salt, and sugar; cut in cold butter until crumbly.
• 4. Stir in 3/4 cup buttermilk just until a shaggy dough forms; pat to 1-inch thick and cut 6 biscuits.
• 5. Bake 15–18 minutes until tall and deeply golden; cool 10 minutes.
• 6. Whip cream with powdered sugar and vanilla bean seeds to soft-medium peaks.
• 7. Split biscuits; layer berries and juices + whipped cream; cap with tops and serve right away.

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Why You’ll Love This Recipe

• Big, bright berry flavor: sweet strawberries plus tangy raspberries and juicy blackberries.
• Flaky, tender biscuits that hold up to the berry juices without getting soggy right away.
• Vanilla bean whipped cream adds a subtle, bakery-style aroma without being overly sweet.
• Make-ahead friendly: prep the berries and bake the biscuits earlier, then assemble in minutes.

Grocery List

• Produce: 1 lb strawberries, 6 oz raspberries, 6 oz blackberries, 1 lemon
• Dairy: unsalted butter, buttermilk, heavy cream
• Pantry: all-purpose flour, granulated sugar, baking powder, baking soda, fine salt, powdered sugar, vanilla bean (or vanilla bean paste)

Full Ingredients

Mixed Berry Filling (Macerated Berries)

• 1 lb (454 g) strawberries, hulled and sliced 1/4-inch thick
• 6 oz (170 g) raspberries
• 6 oz (170 g) blackberries (halve any very large berries)
• 1/3 cup (67 g) granulated sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp lemon zest
• 1/8 tsp fine salt

Flaky Buttermilk Biscuits (Shortcake Base)

• 2 cups (260 g) all-purpose flour, plus extra for shaping
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1 tsp fine salt
• 2 tbsp (25 g) granulated sugar
• 8 tbsp (113 g) unsalted butter, very cold, cut into 1/2-inch cubes
• 3/4 cup (180 ml) cold buttermilk, plus 2 tbsp (30 ml) for brushing

Vanilla Bean Whipped Cream

• 1 1/2 cups (360 ml) cold heavy cream
• 2 tbsp (16 g) powdered sugar
• 1 vanilla bean, split and seeds scraped (or 2 tsp vanilla bean paste)
• Pinch of fine salt

Step-by-Step Instructions

Step 1: Macerate the berries

In a medium bowl, gently toss the sliced strawberries, raspberries, and blackberries with the granulated sugar, lemon juice, lemon zest, and salt.

Let the berries sit at room temperature for 20 minutes. They’ll soften slightly and create a bright, syrupy juice that will soak into the biscuits in the best way.

Step 2: Preheat the oven and prep the pan

Arrange a rack in the center of the oven and preheat to 425°F (220°C).

Line a baking sheet with parchment paper (or use an ungreased light-colored baking sheet).

Step 3: Mix the dry ingredients and cut in the butter

In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.

Add the cold butter cubes. Using a pastry cutter, two forks, or your fingertips, work the butter into the flour until it looks like coarse crumbs with some pea-sized pieces remaining. Those little butter pieces are what create flaky layers.

Step 4: Add buttermilk and gently form the dough

Pour in 3/4 cup (180 ml) cold buttermilk. Stir with a fork just until a shaggy dough forms and there are no big pockets of dry flour. If it looks very dry, add 1–2 teaspoons more buttermilk; if it looks sticky, dust with a little flour.

Turn the dough onto a lightly floured surface. Pat (don’t roll) into a rectangle about 1 inch thick. For extra flakiness, fold the dough in half once, then pat back to 1 inch thick.

Step 5: Cut and bake the biscuits

Cut out 6 biscuits using a 3-inch round cutter (or the rim of a sturdy glass). Press straight down without twisting so they rise evenly.

Place the biscuits on the baking sheet with their sides just barely touching (this helps them rise tall). Brush the tops with the remaining 2 tbsp (30 ml) buttermilk.

Bake 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 splitting. Warm biscuits are great, but letting them cool slightly keeps the whipped cream from melting too fast.

Step 6: Whip the vanilla bean cream

In a cold mixing bowl, combine the heavy cream, powdered sugar, vanilla bean seeds (or vanilla bean paste), and a pinch of salt.

Whip with a whisk or hand mixer on medium-high speed until soft-to-medium peaks form. The cream should hold its shape but still look smooth and spoonable (not stiff or grainy).

Step 7: Assemble the mixed berry shortcakes

Split each biscuit in half horizontally using a serrated knife.

Place the bottom half on a plate. Spoon on a generous scoop of the mixed berries, making sure to include some of the juices. Add a big dollop of vanilla bean whipped cream. Set the top biscuit half on, then finish with a little more whipped cream and a few berries on top if you like.

Serve immediately so you get that perfect contrast of flaky biscuit, cool cream, and juicy berries.

Pro Tips

• Keep everything cold for tall biscuits: Cold butter and cold buttermilk help the biscuits rise higher and bake up flakier.
• Don’t overmix: Stir just until the dough comes together. Overmixing makes biscuits tough.
• Cut cleanly: Push the cutter straight down without twisting so the biscuit edges can rise.
• Control sweetness: Taste the berries after 20 minutes. If they’re very tart, add up to 1 additional tbsp (12 g) sugar.
• Soft peaks for the best texture: Slightly softer whipped cream melts into the berries and biscuit in a really pleasant way.

Variations

• Extra-lemon berry shortcake: Add 1/2 tsp lemon zest to the biscuit dough and another 1/2 tsp to the whipped cream.
• Almond-vanilla twist: Add 1/4 tsp almond extract to the whipped cream alongside the vanilla bean.
• Make it a skillet shortcake: Bake the biscuits in a 10-inch cast iron skillet (biscuits touching). Split and serve right from the skillet for a rustic presentation.

Storage & Make-Ahead

Biscuits: Best the day they’re baked. Store cooled biscuits airtight at room temperature for up to 1 day. Rewarm in a 350°F (175°C) oven for 5–7 minutes. For longer storage, freeze airtight up to 2 months; thaw and rewarm.

Macerated berries: Refrigerate in a covered container up to 2 days. The berries will soften more as they sit; stir gently before using.

Whipped cream: Refrigerate up to 24 hours. If it loosens, whisk briefly by hand to bring it back (avoid overwhipping).

Assembled shortcakes: Assemble right before serving. Once built, the biscuits will start absorbing juices and soften within 30–60 minutes.

Nutrition (per serving)

Approximate, per 1 shortcake (1 biscuit + berries + whipped cream): 520 calories, 28 g fat, 60 g carbohydrates, 6 g protein, 22 g sugar, 6 g fiber, 480 mg sodium.