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Easy Patriotic Berry Shortcake Recipe with Homemade Whipped Cream

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A simple and quick dessert featuring tender biscuit-like shortcakes, fresh strawberries and blueberries, and homemade whipped cream. Perfect for summer celebrations and backyard barbecues.

Ingredients

Scale
  • 2 cups (250g) all-purpose flour
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (115g) unsalted butter, cold and cubed
  • 2/3 cup (160ml) whole milk or buttermilk
  • 1 large egg
  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 cup (150g) fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon fresh lemon juice
  • 1 cup (240ml) heavy cream, cold
  • 2 tablespoons powdered sugar
  • 1 teaspoon pure vanilla extract

Instructions

  1. Prepare the Berry Filling: In a medium bowl, combine sliced strawberries, blueberries, sugar, and lemon juice. Toss gently to coat the berries evenly. Let them sit at room temperature while you prepare the shortcakes.
  2. Make the Shortcake Dough: Preheat oven to 425°F (220°C). In a large mixing bowl, whisk together flour, sugar, baking powder, and salt. Add cold cubed butter and cut it into the flour mixture until it resembles coarse crumbs with some pea-sized chunks.
  3. Mix Wet Ingredients: In a small bowl, whisk the egg and milk (or buttermilk) together. Pour into the flour-butter mixture and stir just until combined. Dough should be slightly sticky but hold together when pressed.
  4. Shape and Bake Shortcakes: Turn dough onto a lightly floured surface. Pat into a 1-inch thick rectangle. Cut out 6 rounds with a biscuit cutter or glass. Place on parchment-lined baking sheet spaced 2 inches apart. Brush tops lightly with milk or melted butter.
  5. Bake: Bake for 15-18 minutes until golden brown and a toothpick inserted comes out clean. Remove and cool slightly on a wire rack.
  6. Whip the Cream: Chill mixing bowl and beaters if possible. Pour cold heavy cream into bowl, add powdered sugar and vanilla extract, and whip on medium-high speed until soft peaks form. Do not overwhip.
  7. Assemble the Shortcakes: Slice each shortcake in half horizontally. Spoon macerated berries onto bottom half, top with whipped cream, then place top half over cream. Add extra berries and cream if desired.
  8. Serve immediately for best texture.

Notes

Use cold butter to create flaky layers. Do not overmix dough to avoid tough shortcakes. Chill bowl and beaters for whipped cream to whip faster and fluffier. Macerate berries to release natural syrup. Assemble just before serving to avoid soggy shortcakes. For dairy-free or gluten-free options, substitute ingredients as suggested.

Nutrition

Keywords: berry shortcake, patriotic dessert, whipped cream, summer dessert, easy shortcake, fresh berries, 4th of July dessert

Find it online: https://realityeats.com/easy-patriotic-berry-shortcake-recipe-with-homemade-whipped-cream/