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5 from 3 votes

Blueberry Strawberry Shortcake

Blueberry strawberry shortcake is a twist on an iconic summer dessert! This easy strawberry shortcake recipe is baked in one pan with an extra fruity boost from fresh blueberries.

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
  • 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.
  • Mix in the frozen shreds of grated butter.
  • Make a well in the center of the bowl and pour in the 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.
  • To make the whipped cream, add the cream, powdered sugar, and vanilla extract to a mixing bowl and whisk until stiff peaks form.
  • Once cool, cut the biscuit into 9 servings and top each with the macerated berries and a dollop of whipped cream!

Notes

*Measure your flour properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
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!