Homemade sweet biscuits, sweet seasoned berries, and freshly whipped cream….this dessert is seriously good. Whether it is Independence Day and you need a patriotic dessert, or you just want to enjoy the fresh berries of summer, this dessert brings the wonderful flavors of a sweet treat made from scratch, with love.
These homemade sweet biscuits are super easy to make and are dropped rather than rolled and cut for extra ease. The berries are sweetened with sugar and seasoned with the added tartness of lemon juice and zest which gives an extra touch of sophistication to the dessert. And, of course, you can’t beat freshly whipped cream. yum!
I’ve served mine up in mason jars for that trendy chic look, but you can always just serve it up on a plate. This dessert holds up in the fridge well so you can make it ahead of time and easily plate it up after dinner. And because I’m so nice and like to make my recipe convenient, I’ve made it so that 1 pint carton of heavy cream you buy gets all used up. 1 pint is equals 2 cups. Seriously, don’t you hate it when you get left with extra? Usually I make my sweet biscuits with 3/4 cup half and half. You can do it, if you have it, but you can make it work with just milk and heavy cream. Anyway you roll, I hope you enjoy this patriotic treat!
Be sure to watch the video where I show you just how to make this scrumptious dessert. It’s super easy, and I promise, your tastebuds will be in love! And check out my YouTube channel where I have more than 100 tasty videos.
Red, White, and Blueberry Shortcakes
- 2 cups all-purpose flour
- ¾ cup powdered sugar
- 1 tablespoons baking powder
- 1 teaspoon salt
- 4 tablespoons cold butter
- ½ cup milk
- ¼ cup heavy cream
- 2 pints strawberries, hulled and sliced
- 12 oz blueberries
- 1 lemon, zested and juiced
- ¼ cup sugar
- 1¾ cup heavy cream
- 2 tablespoons sugar
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium-size mixing bowl, stir together flour, powdered sugar, baking powder and salt. Use a pastry cutter to cut in cold butter until mixture resembles cornmeal. Stir in the milk and heavy cream until a sticky dough forms.
- Use a dinner spoon to scoop spoonfuls of dough onto the prepared parchment-lined baking sheet, leaving about 2-inches between each.
- Bake in the preheated oven for about 15 minutes, until tops begin to turn a golden brown. Remove from oven and cool completely on a wire rack.
- Meanwhile, either combine the berries into one bowl and stir together with lemon zest, lemon juice and ¼ cup sugar, or keep the berries separate and divide the lemon zest, lemon juice, and sugar amongst the different berries.
- Whip the heavy cream with 2 TB. sugar using either a hand or stand mixer until the cream forms stiff peaks.
- Serve in mason jars or glass cups layering with a biscuit on bottom with cream, then berries, and repeat until jar or glass is full. Alternatively, you can serve a biscuit on a plate topped with fresh cream and berries.