Strawberry Blueberry Shortcakes
Strawberry Blueberry Shortcakes are the dessert recipe of summer! Simple, delicious and festive!
Servings: 9 people
Ingredients
For the Shortcakes
- 3 cups all purpose flour
- 2 teaspoons lemon zest
- 3 tablespoons granulated sugar
- 1 1/2 tablespoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter cut into small pieces
- 1 1/2 cups heavy cream
- 1 1/2 teaspoons vanilla extract
For the Strawberries + Blueberries
- 1 pound strawberries tops removed and sliced
- 1/3 cup white sugar
- 1 pint blueberries
For the Cream
- 2 cups heavy cream
- 2/3 cup powdered sugar
- 2 teaspoons vanilla extract
Instructions
For the Biscuits
- Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.
- Add the butter and pulse for 20-30 seconds until the butter is cut into small pea sized chunks.
- Combine the cream and vanilla in small bowl.
- Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.
- Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. Form each portion of dough into a biscuit about 3/4 inch thick.
- Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.
- Preheat the oven to 425ºF.
- Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.
For the Strawberries + Blueberries
- Combine the sliced strawberries and sugar in a large bowl and set aside for at least 2 hours until the strawberries are juicy.
- Before serving, toss the marinated strawberries with the blueberries
For the Cream
- Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.
To Assemble
- Slice the biscuits in half and place the bottom half in a bowl. Top with a large spoonful of the fruit and a large dollop of the cream. Place the other half of the biscuit on top and serve immediately.