Berry Burst Shortcakes is a homemade, fresh and easy dessert that’s ready in about 40 minutes. Whip up a batch for your summer entertaining, and these shortcakes are perfect for a make-your-own dessert bar
I’m not much of a dessert person. I like desserts, and when I do eat them I go all in. But normally I can’t even think about eating anything else by the time I’m done with dinner.
When I do make an exception, I make it count. So I do it for a homemade dessert or something I’ve been craving.
In the spirit of summertime, I wanted an easy and fresh dessert. I recently learned to make homemade whipped cream, and also love my Cheddar Chive Drop Biscuits. So I used those as the inspiration for BERRY BURST SHORTCAKES
WHY THIS RECIPE WORKS
- It’s very easy to make.
- It’s perfect for a party dessert bar.
- Everything is homemade.
Homemade drop biscuits are so easy to make! All you do is mix, drop, and bake.
Use cold butter…if not, your biscuits will be dense.
I prefer to use unsalted butter for baking.
HOMEMADE WHIPPED CREAM
Fresh whipped cream is easier than you think! All you need is heavy whipping cream, Vanilla Extract, and Powdered Sugar. And in about 4 minutes, it’s done.
Use pure vanilla extract. Yes, it’s more expensive than imitation, but it tastes so much better.
Use powdered sugar. It has a little bit of cornstarch, which helps stabilize the whipped cream and hold its integrity longer.
Use a chilled metal bowl, and don’t add the sugar until the cream begins to thicken. I put the bowl into the fridge before starting anything else.
You can use a Stand Mixer or a Hand Mixer. I typically use a stand mixer.
It’s nearly impossible to mess up macerated fruit. All you need is fresh fruit, Granulated Sugar, and 30 minutes.
I use strawberries for this recipe, but you can macerate any type of fruit. The sugar extracts the juice and creates a beautiful “sauce”.
Use fresh fruit. That makes a big difference in flavor, and the fruit practically melts in your mouth.
STEP BY STEP INSTRUCTIONS
MASCERATE THE FRUIT
Core the strawberries and cut into pieces. I cut each strawberry into 4 pieces.
Add strawberries to a bowl, pour in sugar and mix together. Let rest for 30 minutes, stirring once halfway through.
MAKE THE BISCUITS
Dice butter into small cubes, and put the butter into a bowl.
The heat from your hands will begin to soften the butter almost immediately, so put the bowl into the freezer for about 5 minutes.
In a large bowl, combine all dry ingredients. Add butter and, using a Pastry Cutter or a long-tined fork, cut the butter into the flour mixture. The mixture should look like coarse meal.
Space scoops evenly on the baking sheet, and bake for 10-12 minutes. Remove from oven. After 2 minutes, transfer biscuits to a Cooling Rack to cool.
MAKE THE WHIPPED CREAM
Add heavy cream to the chilled metal bowl. Mix on medium-high for 1 minute. Stop mixer, add vanilla and powdered sugar, and beat for another 2 minutes, until stiff peaks have formed.
ASSEMBLE THE BERRY BURST SHORTCAKES
STEP 1: Carefully cut biscuits in half lengthwise. Lay the bottom halves on a platter.
STEP 2: Dollop a generous amount of whipped cream onto the bottom half of each biscuit
STEP 3: Carefully spoon strawberries onto whipped cream. Add a little of the sauce as well.
STEP 4: Place top half of biscuit on strawberries
STEP 5: Place a small dollop of whipped cream on top of the biscuit, and finish with a few blueberries
FREQUENTLY ASKED QUESTIONS
Can I use frozen fruit? Yes, but you will not get that same burst of flavor. Fresh fruit is highly recommended.
How far ahead can I make the whipped cream? You can make it about an hour ahead, and keep it in the freezer to help it maintain its integrity. I make it right before using.
Can I macerate the fruit with alcohol instead of sugar? Absolutely! I use bourbon or spiced rum when I want a deeper flavor. And I’ll use champagne or prosecco for a lighter bite. Regardless, the process is the same.
What if I don’t have buttermilk? You can use regular milk. I recommend whole milk.
MORE DELICIOUS SUMMER RECIPES
- Funfetti Macaroni Salad
- Bacon Cranberry Chicken Salad
- Black Eyed Susan Cocktail
- Orzo with Onions, Garlic and Peppers
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- 2 cups all-purpose flour (scoop and level to measure)
- 2 teaspoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup unsalted butter, cold and diced into cubes
- 1 cup buttermilk
- 2 cups cold heavy whipping cream
- 4 tablespoons powdered sugar
- 1 teaspoon vanilla
- 2 pints fresh strawberries
- 2 Tablespoons granulated sugar
- 1 pint fresh blueberries, for garnish
- Put a large metal bowl into the fridge to chill
- Core strawberries and cut into 4 pieces. Add strawberries and sugar to a large bowl, and toss
- Let strawberries macerate for 30 minutes, stirring once halfway through
- In a large mixing bowl whisk together flour, sugar, baking powder, baking soda, salt and pepper
- Add butter and, using a pastry cutter or long-pronged fork, cut butter into flour mixture. Continue until mixture resembles coarse meal.
- Pour in buttermilk and stir until mixture is fully combined. The dough will be sticky and that is what you want.
- Scoop dough 1/4 cup at a time. Run a butter knife around the inside of the measuring cup to help release the dough
- Drop scooped dough onto a parchment-lined baking sheet, spaced evenly apart.
- Bake 10-12 minutes, until golden brown. Remove from oven, and allow to cool for about 2 minutes. Transfer biscuits to a cooling rack
- WHIPPED CREAM
- Take the metal bowl out of the fridge, and add heavy whipping cream
- Using a hand mixer or stand mixer, beat on medium-high.
- When cream begins to thicken (about 1 minute), stop mixer and add vanilla extract and powdered sugar. Continue to beat for another 2 minutes, until stiff peaks form.
- ASSEMBLE BERRY BURST SHORTCAKES
- Slice biscuits in half lengthwise, and place bottom halves on on a platter
- Dollop a generous amount of whipped cream on the bottom half of each biscuit
- Top with a scoop of macerated strawberries
- Cover with the top half of the biscuits
- Add a small dollop of whipped cream, and finish with a few fresh blueberries
You want a cold metal bowl for the whipped cream. I put the bowl into the fridge first, and make the whipped cream last.
Powdered sugar has a little bit of cornstarch, which helps stabilize the whipped cream and hold its integrity longer.
Use cold butter for the biscuits. If not, the biscuits will be dense and not light and flaky.
Use the freshest fruit possible. You can use frozen in a pinch, but you won't get that same burst of flavor
- Professional Pastry Cutter with Heavy Duty Stainless Steel Blades
- KitchenAid 6 Qt. Professional 600 Series Bowl-Lift Stand Mixer
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving:Calories: 341 Total Fat: 23g Saturated Fat: 14g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 66mg Sodium: 213mg Carbohydrates: 31g Fiber: 2g Sugar: 13g Protein: 5g