The Best Strawberry Blueberry Shortcake

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.

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.

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