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.

Ingredients

Scale

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

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.
Meanwhile, preheat the oven to 450 degrees and line a baking sheet with parchment paper. Set it aside.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and the remaining 2 tablespoons of sugar. Set it aside.
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.
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.
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.
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