Mixed Berry Shortcake Recipe

The smell of freshly baked shortcake wafts through the kitchen, mingling with the sweet aroma of ripe berries. It’s like a fragrant hug that wraps around you and whispers, “Everything will be alright.” The moment you slice into that golden confection and see the juicy berries bursting with color inside, your heart does a little happy dance.

I remember the first time I made this Mixed Berry Shortcake for a summer picnic. My friends were skeptical when I told them I was baking. But when they tasted it, their eyes lit up like fireworks on the Fourth of July. Just picture it: laughter echoing under the sun while we devoured slice after slice of this delightful treat.

I once brought this treat to a family gathering, and let me tell you, my relatives were ready to fight over the last piece.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use good quality flour for best results; this forms the base of your shortcake.
• Granulated Sugar: Sweeten your shortcake just right; adjust according to your taste preferences.
• Baking Powder: This magical ingredient helps your shortcakes rise beautifully; fresh powder makes all the difference.
• Salt: Just a pinch enhances sweetness; don’t skip this important detail.
• Unsalted Butter: Use cold butter for flaky layers; it’s like magic in baking.
• Heavy Cream: Whip it up for clouds of creaminess atop your cake; nothing beats fresh whipped cream!
• Mixed Berries (Strawberries, Blueberries, Raspberries): Choose ripe berries for maximum flavor; they’re the stars of this dessert!
• Lemon Zest: Add brightness to balance sweetness; it elevates the entire dish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Preheat and Prepare

Preheat your oven to 425°F (220°C). Meanwhile, line a baking sheet with parchment paper to prevent sticking later on.

Mix Dry Ingredients

In a large bowl, combine flour, sugar, baking powder, and salt. Whisk these dry ingredients together until well blended—like a party before the guests arrive!

Blend in Butter

Cut cold butter into small cubes and add it to the dry mixture. Using a pastry cutter or your fingers (yes, get messy!), work until it resembles coarse crumbs—a little elbow grease goes a long way!

Stir in Cream

Pour in heavy cream gradually while stirring gently until just combined. Avoid over-mixing; we want those flaky layers! If you’re feeling adventurous, fold in some lemon zest here for an extra zing.

Shape Shortcakes

Turn out your dough onto a floured surface and pat it down gently until about 1 inch thick. Cut out rounds using a biscuit cutter or even a glass—whatever works! Place them on your prepared baking sheet.

Bake Until Golden

Bake for 12-15 minutes or until golden brown on top. Your kitchen will smell heavenly; resist eating them straight off the tray!

Assemble Your Creation

Allow shortcakes to cool slightly before slicing them in half horizontally. Load those halves up with mixed berries and generous dollops of whipped cream! Top with more berries because why not? You’re worth it!

Now step back and admire your masterpiece before digging in—if you can resist!

And there you have it—an irresistible Mixed Berry Shortcake that’ll steal the show at any gathering!

Perfecting the Cooking Process

Start by baking the shortcakes first while the berries macerate in sugar to release their juices. Then whip up your cream and assemble just before serving for optimal texture.

Add Your Touch

Feel free to swap out strawberries for raspberries or blueberries based on your preference. You can also add a hint of vanilla extract to your whipped cream for extra flavor.

Storing & Reheating

Keep any leftover shortcakes in an airtight container at room temperature for up to two days. Store whipped cream separately in the fridge, but avoid freezing it as it may change texture.

The first time I made Mixed Berry Shortcake, my friends devoured it so quickly that I barely had time to snap a photo! Their compliments still make me smile.

FAQ

What types of berries work best for Mixed Berry Shortcake?

Strawberries, blueberries, raspberries, and blackberries all make excellent choices for this dessert.

Can I use frozen berries instead of fresh?

Yes, but be sure to thaw and drain them well to avoid excess moisture in your shortcake.

How do I prevent my shortcakes from becoming soggy?

Assemble just before serving and use fresh whipped cream to keep everything light and fluffy.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Print

Mixed Berry Shortcake

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Sophie
• Total Time: 35 minutes
• Yield: Serves approximately 8

Print Recipe

Pin Recipe

Description

Mixed Berry Shortcake is a delightful summer dessert featuring layers of fluffy shortcake, fresh berries, and whipped cream. It’s the perfect treat for gatherings or a sweet indulgence.

---

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1 cup heavy cream
• 2 cups mixed berries (strawberries, blueberries, raspberries)
• Zest of 1 lemon

Cook Mode Prevent your screen from going dark

---

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. 2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. 3. Cut in the cold butter until the mixture resembles coarse crumbs.
4. 4. Gradually stir in the heavy cream until just combined; fold in lemon zest if desired.
5. 5. Turn dough onto a floured surface and pat down to about 1-inch thickness; cut into rounds.
6. 6. Place on prepared baking sheet and bake for 12-15 minutes or until golden brown.
7. 7. Allow to cool slightly before slicing in half; layer with mixed berries and whipped cream.

Notes

• Use ripe seasonal berries for the best flavor.
•  You can substitute or mix different types of berries according to your preference.
•  Consider adding vanilla extract to the whipped cream for an extra flavor boost.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 shortcake (90g)
• Calories: 320
• Sugar: 15g
• Sodium: 180mg
• Fat: 19g
• Saturated Fat: 11g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 2g
• Protein: 4g
• Cholesterol: 50mg