Description
Indulge in the perfect summertime dessert with these delectable berry shortcakes. Fresh mixed berries paired with tender, flaky shortcakes and billowy whipped cream create a delightful treat for any occasion.
Ingredients
Scale
Berries:
- 3 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Shortcakes:
- 2 cups all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter (cubed)
- ⅔ cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
- Prepare the berries: In a bowl, mix the berries with sugar and lemon juice. Set aside to macerate for at least 30 minutes.
- Make the shortcakes: Preheat the oven to 425°F (220°C). In a large bowl, whisk together the flour, sugar, baking powder, and salt. Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk and vanilla until a dough forms. Pat the dough to 1-inch thickness, cut out shortcakes, and bake for 12–15 minutes.
- Whip the cream: While the shortcakes bake, whip the cream, powdered sugar, and vanilla until soft peaks form.
- Assemble: Slice the shortcakes in half, spoon berries and their juices onto the bottom half, add whipped cream, and top with the other half. Serve immediately.
Notes
- For a citrusy twist, add lemon zest to the shortcake dough.
- Best served fresh, but unbaked dough rounds can be frozen and baked later.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 shortcake
- Calories: 360
- Sugar: 18g
- Sodium: 280mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
