Why Baking Together Is One of Our Favorite Summer Traditions

My kids love spending time in the kitchen trying new recipes, but they especially enjoy baking sweet desserts. Fortunately for my husband and me, we thoroughly enjoy sweet treats- especially ones made by our kids.

While we all get to enjoy the desserts at the end, the memories we make together are priceless. It’s more about connecting with our kids and having sweet conversations than the recipe itself.

When we bake together, we grow together in our relationship. Plus, it’s a beautiful way to bring Christ into our conversations while appreciating the creativity He’s given to them.

10 Simple Summer Desserts to Make with Your Kids

The Best Strawberry Blueberry Shortcake

A bite of buttery shortcake piled high with juicy berries and clouds of whipped cream. It’s sweet, tender, fruity, and the perfect ending to any summer meal.

No-Bake Mini Chocolate Cheesecakes

These creamy No-Bake Mini Chocolate Cheesecakes are the perfect solution and are easy to whip up in less than 20 minutes.

The best Fudgy 1-minute Brownie Mug Cake

This fudgy brownie mug cake is an easy one-minute dessert recipe that you need in your life!

The Best Peach Cobbler

Made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar broiled on top.

Refreshing Strawberry Frozen Yogurt

Made with ripe strawberries, creamy yogurt, and a touch of natural sweetness, this guilt-free dessert is the perfect way to beat the heat.

Strawberry Lemon Sorbet

A quick and easy dessert the whole family will enjoy on hot summer days.

Homemade Oreo Ice Cream Sandwiches

Creamy vanilla ice cream is layered between rich, chocolatey Oreo cookie crusts for a fun and delicious dessert everyone will love.

S’mores Dip

This easy ooey-gooey s’mores dip is the perfect s’mores treat to have at home with the family, combining creamy chocolate, fluffy marshmallows, and graham crackers into a delicious, ready-to-eat treat in under 10 minutes!

Cookie Ice Cream Sandwiches

These Cookie Ice Cream Sandwiches are perfect on a hot summer day and feature vanilla ice cream nestled between two of the most delicious soft and chewy chocolate chip cookies. 

Viral Frozen S’mores

These no-bake frozen s’mores bars are cold, creamy, and high in protein. Perfect for Fourth of July parties, BBQs, and hot summer nights.

Tips for Baking with Kids

While baking with kids is plenty of fun, there are some ways to help it run smoothly.

For starters, it will get messy- especially with little hands around. And that’s okay (a good reminder for me, too). It’s easy to forget that learning in the kitchen involves messes and won’t be perfect. But again, that’s okay and totally normal.

Patience will be needed, and saying a prayer beforehand is a great way to bring Christ into daily life, like baking with your kids.

Additionally, assigning age-appropriate tasks will allow everyone to pitch in while managing messes. Little hands can help measure ingredients while older kids can combine them. An all-hands-on-deck approach, with assigned jobs, will lead to a better experience for everyone.

Remember, baking with kids will naturally take longer, may need more clean-up, and will require lots of patience. BUT that’s okay- learning is occurring, and memories are being made. That is what’s most important.

Use this opportunity to ask questions and talk about God. His presence in the small, mundane moments in life matters and adds up in your child’s faith walk.

Creating Sweet Memories Together

One of the sweetest parts of homemaking isn’t having everything perfectly put together. It’s about creating a peaceful home where your children feel deeply loved, always encouraged, and grow in confidence.

Children are full of wonder and curiosity. They are always learning and trying to figure out the why behind all they see. And it’s a blessing to be around them, and a blessing that God has entrusted us with raising them.

Enjoy baking with your kids and find joy in the mess, the clean-up, and all the many questions. We’re living in the good ‘ole days after all.

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This Strawberry Blueberry Shortcake is the kind of dessert that makes people smile. It’s rustic, a little messy, and bursting with summery goodness. Whether you serve it up at a dinner party or eat it barefoot on the porch, it’s guaranteed to be a hit.

Want more strawberry recipes? Try my comforting Strawberry Cream Stuffed French Toast, or my fresh Goat Cheese Strawberry Salad with a creamy balsamic poppyseed vinaigrette.

WHY YOU’LL LOVE This Best Strawberry Blueberry Shortcake

• Bursting with Fresh Berries – Juicy strawberries and plump blueberries come together for a perfectly sweet and tangy combo that tastes like summer in every bite.
• Simple, Pantry-Friendly Ingredients – Made with everyday staples like flour, sugar, butter, and buttermilk—no complicated steps, no fancy tools.
• Crowd-Pleasing & Customizable – Easy to double for gatherings and endlessly adaptable—add other berries, a hint of lemon zest, or even a splash of vanilla.

INGREDIENTS

Strawberries– The star of the show! Strawberries bring vibrant color, natural sweetness, and juiciness. Macerating them with sugar enhances their flavor and creates a lovely syrup that soaks into the shortcake.

Blueberries– Blueberries add a burst of tartness and color contrast to the strawberries. Their natural juiciness complements the strawberries and adds depth to the fruit mixture.

Sugar– Used in two places: 3 tbsp for sweetening the berries and drawing out their juices, and 2 tbsp in the shortcake dough for subtle sweetness.

All-Purpose Flour– The base of the shortcake dough. Provides structure and texture. It’s versatile and ideal for a tender, biscuit-style shortcake.

Baking Powder– This leavening agent helps the shortcakes rise, creating a light, fluffy texture.

Baking Soda– Works in tandem with the acidic buttermilk to boost the rise and enhance tenderness.

Salt– A small but mighty ingredient! Salt balances sweetness and enhances all the other flavors.

Buttermilk– Adds moisture and a slight tang. Its acidity activates the baking soda and tenderizes the dough for a soft, delicate crumb.

Butter– Butter adds rich flavor and helps create a soft, tender texture in the shortcake. Melted butter is easy to mix into the dough and adds a hint of crispness to the edges when baked.

Whipped Cream- The creamy, fluffy topper that pulls everything together. It adds richness and lightness, complementing the tart berries and buttery shortcake. You can use homemade or store-bought, depending on your time and preference.

INSTRUCTIONS

1. In a large bowl, place half of the strawberries and use a potato masher to crush strawberries. Slice the remaining strawberries and add them to the bowl with the crushed strawberries. Add the 1 cup of blueberries and 3 tablespoons of sugar to the bowl. Stir until combined and let sit in the fridge until the sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
2. Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
4. Using a measuring glass, stir the buttermilk and melted butter with a fork until well combined. Add the buttermilk mixture to the flour mixture bowl and, using a rubber spatula, stir until combined.
5. Drop scoops of biscuit batter, using a 1/3 measuring cup, onto the baking sheet to make 6 biscuits, leaving space between biscuits. Sprinkle each biscuit with extra sugar.
6. Bake biscuits until tops are golden brown, 10-12 minutes. Remove from the oven and let the biscuits cool on the baking sheet for 10 minutes. 
7. Using a fork or knife, split each biscuit in half, spooning a generous amount of strawberry/blueberry mixture onto each biscuit bottom. Top each with a spoonful of whipped cream and 1 biscuit top. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Homemade Whipped Cream Tip: Whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.

• Make Ahead: The shortcakes can be baked a few hours ahead—just store them in an airtight container until ready to use.

• Berry Swap: Try adding raspberries or blackberries for even more flavor and color.

Tips for Perfect Strawberry Blueberry Shortcake

1. Let the berries macerate.
Give them at least 30 minutes (longer if you can!) to sit with the sugar. This draws out their natural juices and creates that irresistible syrupy texture.

2. Don’t overmix the dough.
Stir just until the ingredients come together. Overmixing will make the shortcakes tough instead of light and tender.

3. Use cold buttermilk and melted (not hot) butter.
This combo gives the dough richness and helps create the perfect rise and texture.

4. Sprinkle sugar on top before baking.
A little sugar on top adds a subtle crunch and a pretty, golden finish.

5. Slice shortcakes gently.
Let them cool slightly before cutting. Use a serrated knife to avoid crushing them.

6. Assemble just before serving.
The shortcakes can get soggy if they sit too long with berries and cream. Keep everything separate until you’re ready to eat.

Storage Tips

Shortcakes: Store in an airtight container at room temperature for up to 2 days.

Berries: Store macerated berries in the fridge in a covered container for up to 2 days. Stir before using, as the juices may settle.

Assembled Shortcakes: Best enjoyed fresh! If you have leftovers, store them in the fridge and eat within a day—just know the shortcake may soften from the berry juices.

The Best Strawberry Blueberry Shortcake

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 6

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Description

This Strawberry Blueberry Shortcake is one of my all-time favorites because it’s simple, fresh, and loaded with flavor. Whether you’re hosting a backyard barbecue or just looking for a light and delicious dessert, this one checks all the boxes- a bite of buttery shortcake piled high with juicy berries and clouds of whipped cream. It’s sweet, tender, fruity, and the perfect ending to any summer meal.

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Ingredients

• 4 cups strawberries
• 1 cup blueberries
• 5 tbsp sugar, plus extra for sprinkling
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup buttermilk 
• 8 tbsp butter, melted 
• whipped cream, store-bought or homemade 

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Instructions

1. In a large bowl, place half of the strawberries and use a potato masher to crush strawberries. Slice the remaining strawberries and add them to the bowl with the crushed strawberries. Add the 1 cup of blueberries and 3 tablespoons of sugar to the bowl. Stir until combined and let sit in the fridge until the sugar has dissolved and strawberries are juicy, at least 30 minutes or up to 2 hours.
2. Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
4. Using a measuring glass, stir the buttermilk and melted butter with a fork until well combined. Add the buttermilk mixture to the flour mixture bowl and, using a rubber spatula, stir until combined.
5. Drop scoops of biscuit batter, using a 1/3 measuring cup, onto the baking sheet to make 6 biscuits, leaving space between biscuits. Sprinkle each biscuit with extra sugar.
6. Bake biscuits until tops are golden brown, 10-12 minutes. Remove from the oven and let the biscuits cool on the baking sheet for 10 minutes. 
7. Using a fork or knife, split each biscuit in half, spooning a generous amount of strawberry/blueberry mixture onto each biscuit bottom. Top each with a spoonful of whipped cream and 1 biscuit top. Enjoy!

Notes

• Homemade Whipped Cream Tip: Whip 1 cup of heavy cream with 2 tbsp powdered sugar and 1/2 tsp vanilla extract until soft peaks form.

• Make Ahead: The shortcakes can be baked a few hours ahead—just store them in an airtight container until ready to use.

• Berry Swap: Try adding raspberries or blackberries for even more flavor and color.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

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