Strawberry Blackberry Shortcakes

Strawberry Blackberry Shortcakes

Is it summer yet?  Seriously… can we just go ahead and kick this season off a little early?

I’m in… you should totally join me.

What does it mean to kick summer off a little early?  Well, here’s a list of things I’m going to get rollin’… like toot sweet.

Strawberry Blackberry Shortcakes

Summertime means:

Consuming abnormal amounts of pink wine.  Yea… that’s totally going to happen.

Driving around town with all of the windows all the way down.  Hair be damned.

Summer soundtrack… this one comes with time.  So far I’m thinking a little Kanye and little Jay-Z and a smattering of  Fleetwood Mac.  I know… nuts-o.

How often will I be in a bikini?  Nope… not often at all.  How often will I not be in a bikini.  Most of the summer.  Believe that.

Strawberry Blackberry Shortcakes.  Kickin’ off early summer right on time.  Go and do.

Strawberry Blackberry Shortcakes

Maybe these pictures are a little dark.  Maybe these pictures are a little blurry.  Maybe I didn’t have a lot of pictures to choose from.  Maybe I just wanted to snap away as fast as I could so that I could shovel this shortcake into my mouth as soon as possible.  Maybe…. definitely.

Strawberry Blackberry Shortcakes

Here’s what we’re dealing with:  sweet and tender vanilla biscuits, fresh summer berries and berry juice, topped with lightly sweetened whipped cream.  Simple.  Divine.

Strawberry Blackberry Shortcakes

Just go ahead and quit your job and make shortcakes all day.

Dang… I’m full of such great advice.

Strawberry Blackberry Shortcakes

Strawberry Blackberry Shortcake

makes 6 servings

Print this Recipe!

For the berry mixture:

1 pint fresh strawberries, sliced

1 large handful fresh blackberries, cut in half

3 tablespoons granulated sugar

For the whipped cream:

1 1/2 cups heavy whipping cream

3 Tablespoons powdered sugar

1 teaspoon vanilla extract

For the biscuit mixture:

2 cups all-purpose flour

1/4 cup sugar

2 teaspoons baking powder

1/8 teaspoon salt

1/3 cup cold unsalted butter, cut into small cubes

1 large egg

1 teaspoon vanilla extract

1/2 cup heavy whipping cream, plus more for brushing the tops before baking

about 2 Tablespoons of granulated sugar to sprinkle before baking

Slice the strawberries and blackberries and place in a medium sized bowl.  Sprinkle with sugar.  Stir.  Cover and place in the fridge to macerate for at least 2 hours.

In the bowl of a stand mixer, or using simple a bowl and whisk, whip the cream, powdered sugar and vanilla extract together until soft peaks form.  Cover place in the fridge for later.

Now let’s make the biscuits!

Preheat oven to 400 degrees F.  Place a rack in the center of the oven.

In a large bowl whisk together the flour, sugar, baking powder and salt.  In a small bowl whisk together the egg, vanilla extract and heavy cream.  Cut the cold butter into small pieces and, using your fingers, incorporate the butter into the flour mixture.  Work quickly, the butter and flour mixture will look like coarse crumbs.

Make a well in the center of the butter and flour mixture and pour in the wet ingredients.  Mix just until the dough comes together.  Dump out onto a clean, floured surface and bring it together with your hands.  Knead once or twice then pat the dough out into a rectangle roughly 7-inches long, 4 -inches tall and 1-inch thick.  Cut the dough into six equal pieces.

Place the shortcakes onto a parchment lined baking sheet.  Brush the tops of each shortcake with a bit of cream and sprinkle with granulated sugar.  Bake for 15-20 minutes until nicely browned.

Remove from the oven.  Cool completely.

To assemble, cut the shortcakes in half, top with a few spoonfuls of berries and juice, whipped cream and the biscuit top.  Dang good.

94 thoughts on “Strawberry Blackberry Shortcakes

  1. Quit my job and make shotcakes all day? I’m in! Where do I sign up?

    This dessert is the symbol of summer for me too… July 4th clambake in my parents backyard always ends with berry shortcake. We do strawberries and blueberries because, hey, what’s more patriotic than stuffing your face?

  2. mmmmmmmmm. Shortcakes made with biscuits are my favorite kind! (no pound cake or sponge cake for me). I like to drizzle some cream over the top instead of whipped cream. Heaven!

  3. Woo hoo! Scones with jam and cream – delicious! And your’s look extra delicious. Think I’ll forgo the wine and have extra cake instead!

  4. Summer, meet cake. Cake, meet summer. You can have babies now – oh, you did!

    Face, meet Strawberry Blackberry Shortcake.

    Strawberry Blackberry Shortcake, meet your doom.

  5. So incredibly good, makes me want to go in the kitchen straight away.
    Still I’m curious, how do you manage to bake during the summer, when it’s really hot? I get usually get depressed because I can’t prepare anything.

  6. This looks so good, Joy. I’ve been seeing them everywhere but I like the fact that you add blackberries since I absolutely love them. This does remind me of summer, must be the berries. :)

  7. So incredibly good, makes me wanto to go in the kitchen straight away.
    Still I’m curious, how do you manage to bake during the summer, when it’s really hot? I get usually get depressed because I can’t prepare anything.

  8. Oh dear, I’ve been making Victoria Sponges to tempt the summer out of its hidey-hole, but I’m thinking these may need to be made and consumed asap, too.

    Berries will be purchased, cream will be whipped, butter (loosely disguised as a shortcake) will be eaten. Hurrah!

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