Print

Fluffy Blueberry Shortcakes from Scratch

A close-up of a split biscuit topped with whipped cream, rich blueberry topping, making perfect blueberry shortcakes.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make easy homemade shortcakes with sweet biscuits and fresh macerated blueberries for a perfect summer berry dessert.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup granulated sugar plus 2 tablespoons for topping
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup cold heavy cream or whole milk
  • 4 cups fresh blueberries
  • 1/4 cup granulated sugar (for macerating berries)
  • 1 teaspoon lemon juice
  • 1 cup heavy whipping cream (for topping)
  • 2 tablespoons powdered sugar (for whipped cream)

Instructions

  1. Prepare the blueberry topping: In a bowl, gently combine the fresh blueberries, 1/4 cup granulated sugar, and lemon juice. Set aside at room temperature for at least 30 minutes to allow the berries to macerate and release juices.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
  3. Make the shortcake biscuits: In a large bowl, whisk together the flour, baking powder, salt, and 1/4 cup granulated sugar.
  4. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
  5. Pour in the cold heavy cream or milk all at once. Stir just until the dough comes together. Do not overmix.
  6. Turn the dough out onto a lightly floured surface. Gently pat or roll the dough to about 3/4-inch thickness.
  7. Use a 3-inch round biscuit cutter to cut out the shortcakes. Place them on the prepared baking sheet.
  8. Bake for 12 to 15 minutes, or until the tops are golden brown. Let the shortcakes cool slightly on a wire rack.
  9. Prepare the whipped topping: In a separate bowl, whip the 1 cup of heavy whipping cream with 2 tablespoons of powdered sugar until soft peaks form.
  10. Assemble the dessert: Split each warm or cooled shortcake in half horizontally. Place the bottom half on a plate. Spoon a generous amount of the macerated blueberries and their juices over the bottom layer.
  11. Top with the other half of the shortcake. Add a large dollop of the fresh whipped cream on top. Serve immediately.

Notes

  • For a richer flavor, use buttermilk instead of heavy cream or milk in the biscuit dough.
  • If you prefer a cooked topping, gently simmer the berries with the sugar and lemon juice until slightly thickened, then cool before serving.
  • You can substitute strawberries for blueberries if you want a strawberry shortcake substitute.

Nutrition

Find it online: https://pureplatepath.com/blueberry-shortcakes-recipe/