![Mixed Berry Shortcake stuffed with whipped cream and berries](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 2048 1365"></svg>)
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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.
![The shortcake portion of mixed berry short cake before assembly.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1366 2048"></svg> "Mixed Berry Shortcakes are baked to golden brown and are the perfect place for your berries and cream.")
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
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.
![A close up of an assembled mixed berry shortcake.](data:image/svg+xml,<svg xmlns="http://www.w3.org/2000/svg" viewBox="0 0 1365 2048"></svg> "Always add fresh cream.")
Make More Shortcake Recipes
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Prep Time 30 mins
Cook Time 18 mins
Cooling Time 1 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
Shortcakes
- 2¾ cups (13¾ oz/389 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (6 oz/170 g) butter, cold and diced
- 1 cup (8 oz/225 g) sour cream, cold
- 2 large eggs, cold
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Mixed Berries
- 4 cups (20 oz/568 g) fresh mixed berries (halved or quartered if large)
- 6 to 8 tablespoons granulated sugar, to taste
- 2 cups (16 fl oz/480 ml) heavy whipping cream
Instructions
Make the Shortcakes
Preheat 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 Filling
In 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.