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Strawberry Blackberry Shortcakes

May 17, 2010 by Joy the Baker 96 Comments

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.

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Filed Under: Cakes, Fruit, Recipes, Vanilla

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Reader Interactions

Comments

  1. Michelle

    December 10, 2013 at 4:22 pm

    I love shortcake and I ESPECIALLY love strawberries and blackberries. My grandmother makes the absolute best homemade shortcake that will make your jaw drop. I noticed while she was making her shortcake that she used a lot of different utensils and her hands were very sore after. I think Ill make this dessert but I will use a stand mixer so I dont dirty as many dishes or hurt my hands.

    Reply
  2. Ayana

    April 1, 2013 at 1:19 pm

    Made these for Easter. They were a hit! Thanks J!

    Reply
  3. Emilyinmichigan

    June 11, 2012 at 9:25 am

    Best shortcake recipe EVER! Thanks Joy!!

    Reply
  4. DW

    May 27, 2012 at 7:39 am

    oh my. Made this yesterday and it was really good. Made all steps, incl. fresh berries, whipped cream and short bread. The shortbread looks much larger in the picture than it turned out. It’s more biscuit size. But it was filling. Will make again. Thanks for such a great dessert recipe.

    Reply
  5. Whitney

    August 27, 2011 at 6:55 pm

    So delicious and simple!! I added a little fresh lemon juice to the berries which in my humble opinion made them even more yummy than they already were. :)

    Reply
  6. Michaela

    June 12, 2011 at 8:14 am

    Joy – I made this last week with my friend during our summer “cooking class”.
    Thank you x infinityofstrawberryshortcakebliss
    I will never make a biscuit other than these again – so tender and flavorful and delicious…oh and that cream-brushed, sugared top? Yes. “Dang Good”, I agree.
    I found the perfect shortcake recipe, and my friend learned how to make homemade whipped cream. A successful night, I must say :)
    I share about it here:
    https://thisistolove.blogspot.com/2011/06/strawberry-blackberry-shortcake.html

    Reply
  7. Hollie

    July 28, 2010 at 4:00 am

    I made these the other day for friends who came over for dinner. The shortcake recipe was really easy and fun to make and everything came out delicious. Thanks, Joy!

    Reply
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Trackbacks

  1. Shortcake for Breakfast | Writing in the Rain says:
    June 20, 2014 at 10:29 am

    […] I’m looking to bake something, I usually turn to either Deb or Joy. This is a version of Deb’s, and it won’t […]

    Reply
  2. Independence Day! | btypes says:
    July 3, 2013 at 2:36 pm

    […] I am making Joy the Baker’s Strawberry + Blueberry Shortcake: […]

    Reply
  3. Easter in Los Angeles | allboldeverything says:
    April 16, 2013 at 7:20 pm

    […] My sister sometimes tries to be accommodating to all taste palates by making some sort of other dessert along a chocolate dessert. I see this year she made biracial strawberry shortcakes with these chocolate shortcake towers from Cooking with Chopin along side Joy the Baker’s shortcakes […]

    Reply
  4. AHO Menu June 18-24, 2012 | De Ma Cuisine says:
    June 15, 2012 at 11:49 am

    […] Dessert Strawberry-Blackberry Shortcakes Green Beans: Toss beans with olive oil, salt, and pepper. Bake for 10-15 min at 375F or 400F. Toss with cooked bacon and chopped almonds. You could also grill, then toss with olive oil, S&P, bacon, and almonds. […]

    Reply
  5. Vegan Strawberry Shortcakes « theeverydaykitchen says:
    April 6, 2012 at 7:10 am

    […] started with a simple shortcake recipe and substituted the butter for margarine and the egg and heavy cream for coconut milk. Margarine […]

    Reply
  6. Something for Summer! — Joy the Baker says:
    July 10, 2011 at 11:22 pm

    […] Strawberry Blackberry Shortcakes. […]

    Reply
  7. Strawberry Shortcake « Eating Plants: A Quasi-Vegetarian's Kitchen says:
    July 4, 2011 at 9:54 am

    […] Shortcake adapted slightly from Joy the Baker    topping: 1 lb strawberries, rinsed and sliced 2 tablespoons sugar 2 teaspoons maple syrup 1/8 […]

    Reply
  8. Happyolks » Moving and Mason Jars says:
    March 24, 2011 at 6:46 am

    […] Seventy-five percent of our meals this weekend can be found at your local Whole Foods cold case (Golden Beet and Fennel salad for me, Calzones for him) I did get around to experimenting with marmalades and preserves as an excuse to test-drive my new mason jars. Yes, I just used “test drive” and mason jars in the same sentence. First, a Grapefruit Ginger Thyme Marmalade and second, a Strawberry Rhubarb Basil Jam. They’re both sweet, and a little savory. That’s kinda what life feels like right about now around these parts. The marmalade is on the sour side, and I think it pairs well will poultry and mild greens. The jam would be lovely with biscuits or shortcake. If you’re feeling virtuous try a gluten free biscuit recipe at either Whole Life Nutrition or Gluten-Free Girl. Wanna splurge? Go for the shortcake recipe with cream from Joy the Baker. […]

    Reply

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