Description
Strawberry Shortcake with Blueberries is a delightful summer dessert featuring tender lemon zest-infused biscuits layered with sweet macerated strawberries, fresh blueberries, and fluffy homemade whipped cream. This classic American treat is simple to prepare and perfect for festive gatherings or a refreshing summer treat.
Ingredients
For the Shortcakes
- 3 cups all purpose flour
- 2 teaspoons lemon zest
- 3 tablespoons granulated sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 1 ½ cups heavy cream
- 1 ½ teaspoons vanilla extract
For the Strawberries + Blueberries
- 1 pound strawberries, tops removed and sliced
- ⅓ cup white sugar
- 1 pint blueberries
For the Cream
- 2 cups heavy cream
- ⅔ cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
- Prepare the biscuit dough: Combine the all-purpose flour, lemon zest, granulated sugar, baking powder, and salt in a food processor. Pulse for 30 seconds to evenly mix the dry ingredients.
- Incorporate the butter: Add the cold, small pieces of unsalted butter to the food processor. Pulse for 20–30 seconds until the mixture resembles small pea-sized chunks, ensuring the butter is well distributed for flaky biscuits.
- Mix the cream and vanilla: In a separate small bowl, whisk together the heavy cream and vanilla extract until combined.
- Form the dough: Add the cream and vanilla mixture to the food processor and blend for 30 seconds until a cohesive dough forms. Avoid overmixing to maintain tenderness.
- Shape the biscuits: Remove the dough from the food processor and divide it into 9 equal portions, approximately 3 ounces each. Gently shape each portion into a biscuit about ¾ inch thick without overworking the dough.
- Chill the dough: Place the formed biscuits on a baking sheet lined with parchment paper. Chill them in the refrigerator for 20 minutes to help them hold their shape and promote flakiness during baking.
- Preheat oven: Set your oven to 425ºF (220ºC) to get ready for baking the biscuits.
- Bake the biscuits: Transfer the chilled baking sheet with biscuits into the preheated oven. Bake for 18 to 20 minutes until the biscuits turn medium golden brown and are cooked through.
- Macerate the berries: While biscuits bake, combine sliced strawberries and white sugar in a bowl. Let them sit to macerate, drawing out their natural juices. Add fresh blueberries just before serving to keep them firm and vibrant.
- Prepare the whipped cream: In a chilled mixing bowl, whip the heavy cream with powdered sugar and vanilla extract using a hand mixer until soft peaks form, creating a light and fluffy topping.
- Assemble the shortcakes: Once biscuits have cooled slightly, split them in half horizontally. Layer the bottom half with the macerated strawberries and blueberries, then add a generous dollop of whipped cream. Top with the biscuit’s other half to complete this classic summer dessert.
Notes
- Ensure the butter is very cold for flaky biscuits.
- Do not overwork the dough to keep the biscuits tender.
- Chilling the biscuits before baking helps maintain their shape and texture.
- You can substitute strawberries or blueberries with other fresh summer berries as desired.
- For extra flavor, add a splash of lemon juice to the berries while macerating.
- Use chilled bowls and beaters when whipping the cream to achieve better volume.
