Description
This Perfect Berry Shortcakes recipe features tender, buttery shortcakes baked to golden perfection and topped with fresh mixed berries and homemade vanilla whipped cream. A classic dessert that balances sweet and tangy flavors with a light, fluffy texture, perfect for any occasion or seasonal treat.
Ingredients
Scale
Shortcakes
- 2 cups all-purpose flour
- 1/4 cup granulated sugar, plus extra for sprinkling
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup cold unsalted butter, cut into cubes
- 2/3 cup heavy cream, plus extra for brushing
- 1 teaspoon vanilla extract
Berry Topping
- 2 cups mixed berries (strawberries, blueberries, raspberries)
Whipped Cream
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven and prepare baking sheet: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking.
- Make the dough: In a large bowl, combine the flour, 1/4 cup granulated sugar, baking powder, and salt. Add the cold butter cubes and use a pastry cutter or your hands to cut the butter into the dry ingredients until the mixture resembles coarse crumbs.
- Add cream and vanilla: Pour in the 2/3 cup heavy cream and 1 teaspoon vanilla extract. Stir gently just until the dough starts to come together; be careful not to overmix to keep the shortcakes tender.
- Shape the dough: Turn the dough onto a lightly floured surface and gently knead a few times. Pat the dough into a 1-inch thick rectangle. Use a round biscuit cutter to cut out 6-8 shortcakes and place them on the prepared baking sheet.
- Prepare for baking: Brush the tops of the shortcakes with a little extra heavy cream and sprinkle granulated sugar over the top to create a lightly crunchy, sweet crust.
- Bake the shortcakes: Bake in the preheated oven for 12-15 minutes or until the tops are golden brown and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool slightly.
- Make the whipped cream: While the shortcakes bake, whip 1 cup heavy whipping cream with 1/4 cup powdered sugar using a hand mixer or stand mixer until soft peaks form. Add 1/2 teaspoon vanilla extract and continue beating until stiff peaks form. Set aside.
- Assemble and serve: Once the shortcakes have cooled enough to handle, slice each in half horizontally. Layer the bottom half with fresh mixed berries and a generous dollop of whipped cream. Top with the other half of the shortcake and serve immediately for the best texture and flavor.
Notes
- Use cold butter to ensure flaky shortcakes.
- Do not overmix the dough to avoid tough biscuits.
- Feel free to substitute the mixed berries with your favorite fresh fruit according to season.
- Serve immediately after assembling to prevent sogginess.
- Shortcakes can be stored separately in an airtight container for up to 2 days.
