Strawberry Blueberry Shortcakes
This recipe combines flaky lemon-scented biscuits with juicy strawberries and blueberries, topped with a luscious vanilla-infused whipped cream. The golden-brown biscuits serve as the perfect base for the sweet and tangy berry mixture, all brought together by the indulgent cream. Enjoy this delightful dessert that is sure to impress your guests with its beautiful presentation and delicious flavors.
— Constant Cookbook
Ingredients
- 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
- 1 pound strawberries, tops removed and sliced
- 1/3 cup white sugar
- 1 pint blueberries
- 2 cups heavy cream
- 2/3 cup powdered sugar
- Seeds 1 vanilla bean (optional) or use 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.
Nutrition
- Calories: 731 kcal
- Carbohydrate Content: 67 g
- Protein Content: 8 g
- Fat Content: 49 g
- Saturated Fat Content: 31 g
- Trans Fat Content: 1 g
- Cholesterol Content: 145 mg
- Sodium Content: 500 mg
- Fiber Content: 3 g
- Sugar Content: 31 g
- Unsaturated Fat Content: 14 g
- Serving Size: 1 serving
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