Blueberry-Strawberry Shortcake Recipe
Let's give an iconic summer dessert an extra fruity boost with this blueberry-strawberry shortcake! These ultra flaky shortcakes are filled with a homemade whipped cream and juicy macerated strawberries and blueberries for a dessert that tastes like summer in every bite.
How to Make the Best Blueberry-Strawberry Shortcake
There’s nothing quite like the taste of summer captured in a single bite, and this blueberry-strawberry shortcake delivers exactly that. This showstopping dessert features ultra-flaky shortcake biscuits layered with clouds of homemade whipped cream and juicy macerated berries that are tossed with just a hint of Grand Marnier and fresh orange zest.
Why This Recipe Works
The secret to an exceptional shortcake is in the technique and the temperature of your ingredients. By keeping your flour, butter, and buttermilk ice cold, you achieve those incredibly tender, flaky layers that make people close their eyes and sigh with contentment. The combination of fresh strawberries and blueberries gives you all the patriotic flair of a red, white, and blue dessert while the bright citrus notes from the orange zest tie everything together beautifully.
Perfect for Summer Entertaining
Whether you’re hosting a Fourth of July barbecue, a summer garden party, or simply want to celebrate the season’s bounty, this blueberry-strawberry shortcake is an elegant yet approachable dessert that’s sure to impress. With minimal prep work and straightforward instructions, you’ll have an Instagram-worthy dessert on the table in under an hour. The combination of buttery shortcakes, whipped cream, and fresh berries is timeless for a reason—it’s simply delicious.
Blueberry-Strawberry Shortcake
Let's give an iconic summer dessert an extra fruity boost with this blueberry-strawberry shortcake! These ultra flaky shortcakes are filled with a homemade whipped cream and juicy macerated strawberries and blueberries for a dessert that tastes like summer in every bite.
Ingredients
Blueberry-Strawberry Mixture
Shortcakes
Whipped Cream
Instructions
Blueberry-Strawberry Mixture
- Combine strawberries, blueberries, sugar, Grand Marnier, orange zest, and cinnamon in a bowl.
- Toss gently and let sit at room temperature for at least 30 minutes to macerate.
Shortcakes
- Preheat oven to 400°F.
- In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Add the grated frozen butter and toss until the mixture resembles coarse crumbs.
- Pour in the cold buttermilk and stir until just combined. Do not overmix.
- Drop 6 portions of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart.
- Brush the tops with additional buttermilk.
- Bake for 12-15 minutes until golden brown and a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
Whipped Cream
- In a bowl, combine cold heavy cream, sugar, and vanilla extract.
- Whip until stiff peaks form, being careful not to over-whip.
Assembly
- Split each cooled shortcake in half horizontally.
- Place the bottom half on a plate and top with whipped cream.
- Spoon the macerated berries and their juices over the whipped cream.
- Top with the other half of the shortcake.
- Serve immediately.
Notes
- For ultra flaky shortcakes, keep all ingredients as cold as possible.
- Frozen grated butter creates the best texture—freeze your butter before grating.
- The berries can be macerated up to 2 hours ahead of time.
- Shortcakes are best served the same day they are baked.