Berry Burst Shortcakes

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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 BISCUITS

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.

MACERATED FRUIT

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.

Add buttermilk and stir to combine.

The mixture will be sticky, and that’s what you want!

Using a 1/4 cup scoop, drop mixture onto Baking Sheet lined with Parchment Paper.

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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