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Mixed Berry Shortcakes Recipe

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4 from 8 reviews

Delight in these classic Mixed Berry Shortcakes, featuring tender, buttery shortcakes topped with a vibrant blend of fresh berries, whipped cream, and optional indulgent toppings like vanilla ice cream and chocolate sauce. This easy-to-make dessert bakes to golden perfection in just 30 minutes, perfect for a refreshing summer treat or any special occasion.

Ingredients

Shortcake Dough

  • 2 cups all-purpose flour (plus more for rolling)
  • ⅓ cup granulated sugar (divided)
  • 2½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup cold unsalted butter (sliced into 8 pieces)
  • 1 large egg
  • ¼ cup heavy cream (plus additional as needed)
  • ¼ cup buttermilk

Berry Topping

  • 4 cups fresh mixed berries (strawberries, raspberries, blueberries or mixture)
  • 1 tablespoon granulated sugar

Serving & Optional Toppings

  • 1 cup prepared whipped cream (or whipped topping)
  • Vanilla ice cream
  • Chocolate sauce
  • Sweetened shredded coconut (lightly toasted)
  • Sliced almonds

Instructions

  1. Preheat the oven: Position a rack in the center of the oven and preheat to 400 degrees F. Line a large baking sheet with parchment paper to prevent sticking and for easy cleanup.
  2. Combine dry ingredients: In a food processor bowl, pulse together the flour, 1/3 cup sugar, baking powder, baking soda, and salt to evenly distribute the leavening agents and sugar.
  3. Incorporate butter: Add the sliced cold butter pieces to the flour mixture and pulse until the mixture resembles coarse crumbs, ensuring the butter is distributed without melting.
  4. Prepare wet mixture: In a small bowl, beat the egg with ¼ cup heavy cream using a fork. Stir in the buttermilk, creating a combined wet mixture.
  5. Combine wet and dry: With the food processor running, pour the wet mixture through the feed tube into the flour mixture. Continue pulsing until the dough comes together and holds its shape. If too dry, add heavy cream one teaspoon at a time until moist enough to hold.
  6. Shape and cut dough: Turn the dough onto a lightly floured surface and roll it into a 9- x 5-inch rectangle, about ¾ to 1 inch thick. Square the edges with your hands for even baking. Cut lengthwise down the center, then make two cuts across the width to yield 6 equal shortcakes.
  7. Prepare for baking: Transfer the shortcakes to the prepared baking sheet. Brush the tops with a little heavy cream and sprinkle with the remaining 1 tablespoon sugar to encourage golden browning.
  8. Bake: Bake in the preheated oven for 15 to 18 minutes, monitoring closely near the end. Remove the shortcakes when they are lightly browned and a toothpick inserted comes out clean.
  9. Prepare berries: While baking, rinse and slice the strawberries. Combine them with raspberries and blueberries in a serving bowl. Sprinkle with 1 tablespoon sugar and mix well. Let the mixture rest for 20 to 30 minutes to macerate and release juices.
  10. Assemble shortcakes: After letting the shortcakes cool slightly, slice each in half horizontally. Layer the bottom half with the mixed berries and a generous dollop of whipped cream. Top with the other half of the shortcake.
  11. Serve with optional toppings: Set out vanilla ice cream, chocolate sauce, toasted shredded coconut, and sliced almonds for guests to customize their shortcakes according to taste.

Notes

  • Use cold butter for the best flaky texture in the shortcakes.
  • Allow berries to macerate so they become juicy and flavorful.
  • Optionally, add a splash of vanilla extract to the whipped cream for extra flavor.
  • Store leftover shortcakes separately from berries to prevent sogginess.
  • Shortcakes are best enjoyed the same day for optimal texture and freshness.

Find it online: https://simpleplatter.com/mixed-berry-shortcakes-recipe/