Introduction

Mixed Berry Shortcake is a delightful dessert that balances tender, buttery biscuits with fresh, juicy berries and fluffy whipped cream. This easy-to-make treat is perfect for summer gatherings or anytime you crave a sweet, fruity indulgence.

The image shows two biscuit shortcakes on a white wavy-edged plate placed on a white marbled textured surface. Each shortcake has three visible layers: the bottom layer is a golden-brown biscuit with a crumbly texture, the middle layer is a mix of red raspberries and blackberries with some strawberry pieces, all juicy and shiny, and the top layer is thick, white whipped cream. The top biscuit halves are unevenly placed on the right shortcake, slightly tilted, while the left shortcake has its top biscuit more centered. There are some red juice drips and berry pieces on the plate around the shortcakes. In the background, a glass bowl filled with more mixed berries is partly visible on the left side. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2¾ cups (13¾ oz/389 g) all-purpose flour
¼ cup (2 oz/57 g) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
¾ cup (6 oz/170 g) butter, cold and diced
1 cup (8 oz/225 g) sour cream, cold
2 large eggs, cold
1 teaspoon vanilla extract
2 tablespoons milk
4 cups (20 oz/568 g) fresh mixed berries (halved or quartered if large)
6 to 8 tablespoons granulated sugar, to taste
2 cups (16 fl oz/480 ml) heavy whipping cream

Instructions

Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
Step 2: In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold, diced butter using a pastry blender until the mixture resembles coarse crumbs.
Step 3: In another medium bowl, whisk together the sour cream, eggs, and vanilla extract. Stir this wet mixture into the dry ingredients just until a dough forms.
Step 4: On a lightly floured surface, pat the dough into a 5×10-inch (12½x25½ cm) rectangle about 1 inch (2½ cm) thick.
Step 5: Cut the dough lengthwise in half, then cut each half into 4 squares. Arrange the squares evenly on the prepared baking sheet.
Step 6: Brush the tops of the shortcakes with milk. Bake for 18 to 20 minutes until golden and firm to the touch. Allow them to cool completely, about 1 hour.
Step 7: In a large bowl, combine the fresh berries with 6 to 8 tablespoons of sugar, adjusting to your taste. Let them macerate at room temperature while you prepare the cream.
Step 8: Using a stand mixer with a whisk attachment or a handheld mixer, whip the heavy cream to soft peaks. Keep refrigerated until serving.
Step 9: To serve, split each shortcake in half horizontally. Place the bottom halves on plates, spoon the sugared berries over them, then add a generous dollop of whipped cream. Top with the remaining shortcake halves and serve immediately.

Tips & Variations

For an extra burst of flavor, add a teaspoon of lemon zest to the berry mixture before macerating.
Use frozen berries if fresh are not in season; thaw and drain excess liquid before adding sugar.
Substitute sour cream with Greek yogurt for a slightly tangier shortcake.
Try flavored whipped cream by adding a teaspoon of vanilla or almond extract while whipping.

Storage

Store leftover shortcakes and whipped cream separately in airtight containers in the refrigerator for up to 2 days. Berries are best kept fresh overnight or added just before serving. Reheat shortcakes gently in a low oven (around 300°F/150°C) for 5–10 minutes to regain warmth before assembling.

How to Serve

The image shows a white plate on a white marbled surface holding a biscuit divided into two layers: the bottom layer is golden brown and crumbly, topped with a mix of fresh red strawberries, red raspberries, and dark blue blueberries, which adds color and juiciness between the biscuit layers. The top biscuit layer is placed slightly tilted on top of the berries, revealing the fruit underneath. A large dollop of white whipped cream sits to the left side on the plate. A white-handled fork lies next to the plate on the right side. In the blurred background, another similar biscuit with berries and whipped cream is visible on a matching white plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the shortcakes in advance?

Yes, you can bake the shortcakes a day ahead and store them in an airtight container at room temperature. Reheat before serving for the best texture.

What if I don’t have a pastry blender?

You can cut in the butter using two knives or your fingertips, working quickly to avoid melting the butter for a crumbly texture.

Mixed Berry Shortcake Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

A classic Mixed Berry Shortcake recipe featuring tender homemade shortcakes topped with sweet, macerated fresh berries and airy whipped cream for a delightful summer dessert.

Author: Kai
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Shortcake

2¾ cups (13¾ oz/389 g) all-purpose flour
¼ cup (2 oz/57 g) granulated sugar
4 teaspoons baking powder
1 teaspoon salt
¾ cup (6 oz/170 g) butter, cold and diced
1 cup (8 oz/225 g) sour cream, cold
2 large eggs, cold
1 teaspoon vanilla extract
2 tablespoons milk

Filling

4 cups (20 oz/568 g) fresh mixed berries (halved or quartered if large)
6 to 8 tablespoons granulated sugar, to taste
2 cups (16 fl oz/480 ml) heavy whipping cream

Instructions

Make the Shortcakes: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a medium bowl, combine the flour, sugar, baking powder, and salt. Cut in the cold diced butter using a pastry blender until the mixture is crumbly.
Mix Wet Ingredients: In a separate medium bowl, whisk together the cold sour cream, eggs, and vanilla extract. Stir this mixture into the dry ingredients just until a dough forms.
Shape the Dough: On a lightly floured surface, pat the dough into a 5×10-inch (12½x25½-cm) rectangle about 1 inch (2½ cm) thick. Cut lengthwise down the middle, then cut each half into 4 squares. Transfer these to the prepared baking sheet, spacing evenly.
Bake the Shortcakes: Brush the tops with milk and bake for 18 to 20 minutes or until golden and firm to the touch. Allow them to cool completely, about 1 hour, before assembling.
Prepare the Filling: In a large bowl, combine the berries with sugar to taste. Let them macerate at room temperature to release their juices.
Whip the Cream: Using a stand mixer with a whisk attachment or a hand mixer, whip the heavy cream until soft peaks form. Refrigerate until ready to use.
Assemble: When ready to serve, split each shortcake in half horizontally. Place the bottoms on plates, spoon the macerated berries over them, top with a generous dollop of whipped cream, and then place the shortcake tops on the cream. Serve immediately.

Notes

You can adjust the sugar for the berries according to your preferred sweetness.
Ensure the butter and other wet ingredients are cold for flaky shortcakes.
The shortcakes can be baked ahead and stored in an airtight container at room temperature for up to 1 day.
For extra flavor, add a splash of lemon juice or zest to the berry mixture.
Use a serrated knife to split the shortcakes for a clean cut.

Keywords: Mixed Berry Shortcake, berries, shortcake, whipped cream, summer dessert, homemade shortcake, easy dessert