In My Kitchen: Strawberry and Blueberry Shortcakes

If there’s anything better than sweet, salty, buttery biscuits, it’s sweet, salty, buttery biscuits topped with cold fresh fruit. These Strawberry Blueberry Shortcakes are easy to make and put together for an A+ presentation.

Bring them to your next backyard BBQ, or make them for a patriotic holiday.

Prep time: 20 min // Cook time: 20 min // Total time: 40 min

You’ll need:

For the shortcakes:

  • 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

For the fruit:

  • 1 pound strawberries, sliced
  • 1 pint blueberries
  • 1/3 cup granulated sugar


  1. Combine the sliced strawberries, blueberries and sugar in a large bowl. Refrigerate for at least 2 hours.
  2. In a food processor, combine flour, lemon zest, sugar, baking powder and salt. Pulse until everything is combined, about 30 seconds.
  3. Add the butter and pulse for 30 seconds, until the butter is cut into small pea-sized chunks.
  4. In a small bowl, combine cream and vanilla. Add the cream mixture to the food processor. Combine for 30 seconds, or until you have a dough.
  5. Remove the dough and divide it into 9 equal portions. Form each portion of dough into a biscuit about 3/4 inch thick.
  6. Transfer the biscuits to a baking sheet lined with parchment paper. Chill for 20 minutes in the fridge.
  7. Preheat the oven to 425. Place the baking sheet in the oven and bake until the biscuits are medium golden brown, 20 minutes.
  8. Slice the biscuits in half. Top with a large spoonful of berries and top with the remaining biscuit half. Serve immediately as is, with whipped cream or with vanilla ice cream.

Source: What’s Gaby Cooking

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