Bursting Sweet Berry Shortcakes are one of my favorite desserts (or even breakfast). Fresh, plump berries on a sweet shortcake and smothered with fluffy whipped cream make this a simple, yet amazing treat.
Spring has officially begun!
I love when it’s in full gear (April – May).
Each year, I like to go berry-picking and come home
with baskets full of great fruit.
Berries are my favorite. Just last week, I made this berry dessert. I’ve also been known to have berries for lunch.
I’m getting antsy for berry season to begin.
In the mean time I buy frozen and just sit tight.
What’s the best way to eat berries?
Berry shortcakes of course!
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Sweet Berry Shortcakes Recipe
3/4 C Flour
1.5 C Cake Flour
1/3 C Sugar
1 T Baking Powder (I use aluminum-free)
1/8 tsp Salt
1/4 C Cold Butter
2/3 C Milk
1/4 C Cream
In a large bowl, sift together the first five ingredients. Cut in the butter using a pastry cutter.
In a medium bowl, mix together the remaining ingredients. Pour the wet ingredients into
the dry ingredients and stir just until combined. Cover dough and place it in the refrigerator
for 20 minutes. Preheat oven to 400 degrees. Flour a work surface and roll dough to 3/4″
thickness. Use a biscuit cutter to cut 3-4″ circles and place on baking sheet. Sprinkle with
sparkling sugar and bake until golden (about 15 min).
The measurements are not precise.
*If you don’t have fresh berries, frozen berries will also work.
*I like my berries naked. They’re equally delicious when prepared using the following method…
1/2 C Water
1/3 C Sugar
Measure about one cup of berries, 1/2 cup of water, juice of one lemon, and 1/3 cup of sugar
into a saucepan. Bring it to a boil. Turn the heat off and let it cool.
1/2 C Heavy Whipping Cream
2 T Powdered Sugar
the cream. Pour cream into the mixer and whisk at high speed until soft peaks form. Add
sugar and mix just until incorporated.
Slice shortcakes horizontally. Place bottom half on plate. Top with berry syrup, fresh berries,
LOTS of whipped cream. Top with remaining shortcake half and repeat toppings.
Optional: Sprinkle a pinch of lemon zest on top and serve!