An iconic summer dessert gets a one-pan twist and extra fruity boost into this blueberry strawberry shortcake!
Blueberry strawberry shortcake is a dessert that tastes like summer in every single bite!
My version is so easy to make with a pan-baked flaky shortbread biscuit, juicy macerated berries, and dollops of homemade whipped cream.
A crowd-pleasing dessert, these shortcakes are even better with the addition of blueberries.
Perfect for any casual summer party, they are so easy to make and even easier to serve!
For more fresh fruit recipes, try Blueberry Crumb Cake, Blueberry Crumble Blondies, Chocolate Raspberry Cake, Strawberry Lemon Blondies, and Raspberry Lemon Muffins.
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why this blueberry strawberry shortcake recipe works
- The ultimate, crowd-pleasing dessert for any summer party.
- So easy to make and assemble in one pan.
- Made with juicy macerated strawberries, blueberries, and homemade whipped cream!
ingredient notes
Full ingredient measurements and instructions can be found in the recipe card below!
- Milk: For ultra-tender and flaky biscuits, you want to use whole or 2% milk and not a milk alternative!
- Butter: My trick is to first freeze the sticks of butter, then grate them with a cheese grater. When you mix it into the flour, they form the perfect-sized balls for flaky biscuits!
recipe instructions
Before you start: Freeze the butter sticks until completely solid, then grate them with a cheese grater. Keep the grated butter in the freezer at all times until ready to use.
Step 1: In a large bowl, whisk together the all-purpose flour, baking powder, and salt until combined.
Step 2: Mix in the frozen grated butter until fully combined.
Step 3: Make a well in the center of the bowl and pour in the cold milk. Mix with a spoon to combine and hydrate the dough until it starts to clump together.
Step 4: Transfer the dough to a lined square 8x8 baking pan and press it into the pan. Use your fingers to smooth out the cracks on the top as best as possible, otherwise, the biscuit will separate after baking. Bake at 450F/235C for 15-20 minutes, or until the top is golden brown. Let it cool on a wire cooling rack.
Step 5: Combine the cut strawberries, blueberries, and sugar in a bowl and set aside to macerate. Stir occasionally. When the berries are juicy, cut the shortcake into 9 squares and serve with the macerated berries and fresh whipped cream!
expert baking tips
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use cold ingredients: The secret to flaky shortcake biscuits is cold butter and milk! I always measure my ingredients and keep them in the fridge or freezer until ready to use.
- Don't work the dough too much: The dough will have some dry pockets of flour which is normal! If the dough is worked too much to get rid of all the dry flour the biscuits will be tough and not tender.
- Cooking times may vary: All ovens are different, and your shortcake may bake quicker or take longer than the indicated baking time. I recommend always checking on it occasionally and looking for the top to be golden brown to know when it's done!
storage
- Room temperature: Once baked, store the shortcake biscuit in a sealed container at room temperature. Warm it in the microwave or oven before serving for even more of a delicious treat!
- Fridge: Keep the macerated berries in a sealed container in the fridge to keep them fresh. They will keep for 2-3 days.
faq's
Cut the baked biscuit into 9 squares, then top it with the macerated berries, and a dollop of whipped cream!
Yes! You can macerate the berries and keep them in the fridge until ready to use. You can also bake the biscuit ahead of serving and keep it at room temperature.
I haven't tried freezing them yet, but I think the biscuits could be frozen just fine!
I have not tested this recipe with gluten-free flour but would love to hear how they turn out!
more summer recipes you'll love
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Recipe 📖
Easy Blueberry Strawberry Shortcake
Equipment
Ingredients
For the Shortcake
- 3 cups all-purpose flour
- 1 ¼ teaspoon salt
- 1 tablespoon baking powder
- 1 ½ tablespoon sugar
- ¾ cup unsalted butter freeze the sticks first, then grate them with a cheese grater. keep them frozen until ready to use!
- 1 cup whole or 2% milk cold
For the Berries
- ¾ cup blueberries
- 1 ½ cup strawberries cut into quarters
- ⅛ cup sugar
For the Whipped Cream
- ¾ cup heavy cream cold
- 3 tablespoon powdered sugar
- ½ teaspoon vanilla extract
Instructions
Making the Shortcake
- Line a 8x8 baking pan with parchment paper and preheat the oven to 450F/235C.
- Combine the flour, salt, baking powder, and sugar together in a large bowl.3 cups all-purpose flour, 1 ¼ teaspoon salt, 1 tablespoon baking powder, 1 ½ tablespoon sugar
- Mix in the frozen shreds of grated butter.¾ cup unsalted butter
- Make a well in the center of the bowl and pour in the milk.1 cup whole or 2% milk
- Use a spoon to gently combine the dough until it starts to clump together.
- Transfer the biscuit dough to the baking pan and press it to fill the entire pan. Use your fingers to smooth the top of the dough and fill in any cracks in the dough. This keeps it from falling apart after baking.
- Bake for 15-20 minutes, or until the top is a light golden brown.
- Let the pan cool on a wire rack.
Make the Toppings
- In a medium bowl, combine the strawberries, blueberries, and sugar together and set them aside to macerate and get juicy.¾ cup blueberries, 1 ½ cup strawberries, ⅛ cup sugar
- To make the whipped cream, add the cream, powdered sugar, and vanilla extract to a mixing bowl and whisk until stiff peaks form.3 tablespoon powdered sugar, ¾ cup heavy cream, ½ teaspoon vanilla extract
- Once cool, cut the biscuit into 9 servings and top each with the macerated berries and a dollop of whipped cream!
Notes
- Use a kitchen scale: Baking with a scale is faster, easier, and overall much more accurate than cup measurements.
- Use cold ingredients: The secret to flaky shortcake biscuits is cold butter and milk! I always measure my ingredients and keep them in the fridge or freezer until ready to use.
- Don't work the dough too much: The dough will have some dry pockets of flour which is normal! If the dough is worked too much to get rid of all the dry flour the biscuits will be tough and not tender.
- Cooking times may vary: All ovens are different, and your shortcake may bake quicker or take longer than the indicated baking time. I recommend always checking on it occasionally and looking for the top to be golden brown to know when it's done!
Anjali says
This shortcake looks absolutely amazing and I love the red white & blue theme of it! I can't wait to make this for the 4th of July!