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Mixed Berry Shortcake Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Prepare the Filling: In a large bowl, combine the berries with sugar to taste. Let them macerate at room temperature to release their juices.
  6. 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.
  7. 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

Find it online: https://kitchenwithkai.com/mixed-berry-shortcake-recipe/