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Simple Recipes for Every Day

Mixed Berry Shortcake

Mixed berry short cake with whipped cream on a plate
  • Serves:  6
  • Prep Time:  30 min
  • Cook Time:  15 min

Ingredients

Biscuits

  • 2¼ cups all-purpose flour
  • ⅓ cup sugar
  • 1 tablespoon baking powder
  • 11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
  • 2 tablespoons orange or lemon zest
  • ¾ cup buttermilk, chilled

Whipped Cream

  • 2 cups heavy whipping cream, chilled
  • 3 tablespoons sugar
  • 1 tablespoon pure vanilla extract

Toppings

  • 4 cups fresh seasonal berries (we like blueberries, raspberries, strawberries, blackberries and cherries)
  • 2 tablespoons raw sugar
  • 2 tablespoons minced fresh mint

Method

  1. Preheat the oven to 425°F with a rack in the center position. Line a rimmed sheet pan with parchment paper.

  2. Make the biscuits. In a large bowl, whisk together the flour, sugar, and baking powder.

  3. Add butter pieces to the bowl and toss to coat in flour. Using a pastry cutter or a fork, cut the butter into the dry ingredients until the pieces are the size of peas. Alternatively use a food processor to cut in the butter by pulsing the mixture about 12 times. Dump the mixture into a large bowl. Add the zest and toss to combine. Stir in the buttermilk until just combined and there are no more dry parts. Do not overmix.

  4. Dump the dough onto a lightly floured surface and press to incorporate all the crumbs. Break into 8 equal parts and form into shaggy rounds about 1-inch thick.

  5. Arrange the dough pieces 1-inch apart on the prepared sheet pan. Bake until slightly golden on top, 12-15 minutes. Allow to cool slightly before serving.

  6. Meanwhile, make the whipped cream. Place the heavy whipping cream, sugar, and vanilla, into a large mixing bowl. Whisk vigorously until the cream forms medium-stiff peaks. Alternatively, use an electric or stand mixer on high to whip until the cream has medium-stiff peaks.

  7. Place the biscuits on a serving platter, dollop with whipped cream, top with berries, and sprinkle with raw sugar, and mint.