Breads & Doughs Mixed Berry Shortcake No ratings yet Create a Profile! × Sign Up Already have an account? Sign In Jump To Recipe Save Recipe Imagine taking a Strawberry Shortcake and giving it a twist, and you've got my Mixed Berry Shortcake recipe — filled with the summer berries you know and love! By Gemma Stafford | July 13, 2022 | 0 This post may contain affiliate links. Please see my full disclosure for details. Hi Bold Bakers! WHAT YOU GET: A fantastic twist on a classic bursting with all the different flavors and textures of the berries. My Mixed Berry Shortcake recipe is the perfect way to make use of all the berries of the season! Strawberry shortcakes are wonderful, but I want to be sure I’m taking full advantage of berry season by cramming as many berries as I can into these tender shortcakes! The sweet, flavorful berries taste amazing together, and I love the way their different textures change this old classic. The berries and the Homemade Whipped Cream are the perfect compliments to the tender crumb of these simple shortcakes. I love how fresh and light this dessert feels on a hot summer day while still feeling like a real dessert — not just cut-up watermelon! These homemade shortcakes are perfect for any summer evening, from nights when you’re just grilling up hot dogs to hosting friends and the whole family for a slow-cooked BBQ. What Are Shortcakes? Are Shortcakes Biscuits? Shortcakes are somewhat like biscuits but with a touch of sweetness. The pillow dough also bakes to be much richer and moister than a typical biscuit because my recipe calls for cold butter and cold sour cream. The outside of a baked shortcake should have a sweet crust while the inside remains tender and chewy. Can I Use Frozen Berries To Make Mixed Berry Shortcake? I love this recipe with fresh, ripe berries, but you can also use frozen. Do remember that it will not look the same, and the texture will be different. How Do I “Macerate” Fruit? While “macerate” may seem a bit menacing, it simply means letting your berries sit in sugar at room temperature. The sugar and time help draw out the fruits’ natural juices and creates a delicious syrup. Tools You Need To Make Mixed Berry Shortcake Measuring cups and spoons Mixing bowls Electric mix (or jar) for whipping your cream Baking sheet Gemma’s Pro Chef Tips For Making Mixed Berry Shortcake When making the shortcakes, ensure all ingredients are as cold as possible and handle the dough as little as possible for the most tender results. If you are not planning to serve these after a meal, you can divide the shortcakes into 6 pieces for larger treats. If this is for adults, a tablespoon or two of Chambord or crème de cassis mixed into the berries makes a lovely addition. Mixed berries usually mean strawberries, raspberries, blackberries, and blueberries, but if you have ripe local berries in your area that are different, by all means, use these! Unfilled shortcakes can be frozen for up to 2 months. Defrost at room temperature, then reheat in a 250°F (120°C) oven for 10 minutes. Make More Shortcake Recipes Grilled Homemade Shortcake With Strawberries & Lime Cream Strawberry Shortcake Recipe Homemade Strawberry Shortcake Ice Cream Bars Try These Recipes! Farfalle Pasta Recipe (How to Make Farfalle Pasta)Homemade Penne Pasta RecipeRigatoni Pasta recipe (How to Make Rigatoni Pasta)Homemade Krispy Kreme Donuts Recipe Mixed Berry Shortcake Recipe No ratings yet Print Recipe Add to Favorites Loading… Take a Strawberry Shortcake and give it a twist! That's my Mixed Berry Shortcake recipe — filled with the summer berries you know and love! Author: Gemma Stafford Servings: 8 people Dessert Fruit Baking Pans Prep Time 30 minutes minsCook Time 18 minutes minsCooling Time 1 hour hr Take a Strawberry Shortcake and give it a twist! That's my Mixed Berry Shortcake recipe — filled with the summer berries you know and love! Author: Gemma Stafford Servings: 8 people Ingredients Shortcakes2¾ cups (13¾ oz/389 g) all-purpose flour¼ cup (2 oz/57 g) granulated sugar4 teaspoons baking powder1 teaspoon salt¾ cup (6 oz/170 g) butter, cold and diced1 cup (8 oz/225 g) sour cream, cold2 large eggs, cold1 teaspoon vanilla extract2 tablespoons milkMixed Berries4 cups (20 oz/568 g) fresh mixed berries (halved or quartered if large)6 to 8 tablespoons granulated sugar, to taste2 cups (16 fl oz/480 ml) heavy whipping cream Instructions Make the ShortcakesPreheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.In a medium bowl, combine the flour, sugar, baking powder, and salt, then cut in the butter with a pastry blender until the mixture is crumbly.In a separate medium bowl, whisk together the sour cream, eggs, and vanilla extract, then stir into the dry ingredients just until a dough is formed.On a lightly floured surface, pat the dough into a 5x10-inch (12½x25½-cm) rectangle that is 1 inch (2½ cm) high.Cut the shortcake lengthwise down the middle, then cut each half into 4 squares. Transfer to the prepared baking sheet, spacing them evenly apart.Brush the tops of the shortcakes with the milk and bake for 18 to 20 minutes or until golden and firm when tapped lightly. Let cool completely, for about 1 hour.Make the FillingIn a large bowl, combine the berries with the desired amount of sugar and let them macerate at room temperature.In the bowl of a stand mixer fitted with a whisk attachment or with a medium bowl and a handheld electric mixer, whip the cream to soft peaks. Refrigerate until needed.When ready to serve, split the shortcakes in half horizontally and place the bottoms on individual plates. Divide the berry mixture among the shortcakes, then top with a big dollop of whipped cream and place the shortcake tops on the cream. Serve immediately.