Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Assembling berry shortcakes on a black wire rack. Bowl of cream. White background.

Easy Berry Shortcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These mixed berry shortcakes are not-too-sweet biscuits topped with whipped cream and fresh, juicy berries. They're a perfect blend of sweet, fresh, creamy, texture and a great dessert for when there's an abundance of berries and to celebrate holidays like Mother's Day and the 4th of July.

  • Total Time: 40 minutes
  • Yield: 6 servings

Ingredients

Units

For the biscuits:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup cold butter, in pieces
  • 2 eggs
  • 1/2 cup of cream, cold

For the berry filling:

  • 1 and 1/2 cups whole fresh mixed berries
  • 1/2 tablespoon granulated white sugar

For the whipped cream topping:

  • 1 cup heavy cream (or heavy whipping cream), cold
  • 2 tablespoons cream cheese, at room temperature
  • 3 tablespoons powdered sugar

Instructions

For the shortcake biscuits:

  1. Have ready a baking tray or cookie sheet lined with parchment paper. 
  2. In a large bowl, mix flour, sugar, baking powder and salt.
  3. Add cold butter in small pieces and mix until it is the size of peas.
  4. In another bowl, combine eggs and cream. Do not beat but integrate thoroughly. 
  5. Add the wet ingredients to the dry ones and stir with a fork until moistened. It might have floury patches. Don’t overmix. 
  6. Turn this shaggy dough onto a lightly floured counter and dust the top lightly with flour. 
  7. Handling it as little as possible, bring the dough together until you have a rough ball. Do so without kneading; it may be uneven and that is fine. 
  8. Using a floured rolling pin, roll out a rectangle about 1 inch tall. Cut circles of dough with a round cookie cutter about 2-2.5 inches.
  9. Place on the prepared baking sheet and freeze for 10 minutes or refrigerate for 20 minutes.
  10. Meanwhile, turn the oven to 375°F/190°C.
  11. Brush the tops with milk (or water) and sprinkle lightly with sugar.
  12. Bake for about 20 minutes until golden brown, puffed and dry. Check that the inside is fully baked by lifting the middle of a biscuit with a fork. If the tops brown too quickly, cover loosely with a piece of aluminum foil and keep baking. 
  13. Let cool on a wire rack completely before serving cut in half with whipped cream and red berries.

For the sweetened whipped cream:

  1. Put the heavy cream and cream cheese in a medium or large mixing bowl. 
  2. Add sugar and beat with an electric hand mixer at medium speed until firm peaks (stiff peaks) form, it will take about 4-5 minutes, depending on the speed of your beaters and the size of the bowl (smaller bowls take longer). 
  3. Beating: if using the stand mixer with the whisk attachment, beat at low speed, especially towards the end so you don't curdle the topping. I use an electric hand-held mixer for this reason.
  4. Importantwhipped cream can curdle very quickly when overbeaten. To avoid this, I always beat it at medium-high speed until soft peaks start to form, lower the speed to medium and continue beating until medium-firm peaks form. Then, I finish beating by hand with a whisk until I get stiff peaks. It takes a bit of arm muscle, but it's harder to overbeat cream by hand. 

For the berry topping:

  1. Wash and carefully dry berries without crushing them. Stem the strawberries if using. Do this about 30 minutes before you're ready to assemble them. 
  2. Cut them into little pieces, mix them with the sugar and reserve. It will release a syrupy juice. 
  • Author: Paula Montenegro
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American