Easy Blueberry Strawberry Shortcake
An iconic summer dessert gets a one-pan twist and extra fruity boost into this blueberry strawberry shortcake! Made with a pan-baked flaky shortbread biscuit and topped with juicy macerated berries and homemade whipped cream.
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
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!
- 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!
Serving: 1serving | Calories: 416kcal | Carbohydrates: 45g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 483mg | Potassium: 156mg | Fiber: 2g | Sugar: 12g | Vitamin A: 818IU | Vitamin C: 15mg | Calcium: 140mg | Iron: 2mg