When I think of summer, I think of days at the beach, throwing some steaks on the grill while the kids play outside, and fresh berries! This recipe is the epitome of summer in a dessert! Fresh berries, whipped cream, and homemade shortcakes. It seriously can’t get any better than this.
Besides being super easy to make, either by yourself or with the kids, it’s also versatile to accommodate any berries you might already have. I personally, enjoy the combination of strawberries and blackberries together, but you can always swap those out for one or the other, or blueberries, raspberries – you name it!
Strawberry Blackberry Shortcakes
Yield: 6 servings
2 cups all purpose flour
3 tablespoons white sugar, plus extra to sprinkle on top
1 tablespoon baking powder
1/2 teaspoon salt
4 tablespoons cold butter, diced
1 cup milk
Combine dry ingredients into a large mixing bowl.
Then, blend in cold, diced butter with a fork until mixture comes to a coarse crumble.
Pour in the milk and mix until a dough forms. (It will have a tacky consistency)
Drop heaping piles of dough into 6 evenly sized mounds.
Bake for 15 minutes at 425 degrees until lightly browned.
Brush with melted butter and sprinkle with white sugar.
Let cool, then slice before filling and topping with berries and whipped cream.
1 cup diced strawberries
1 cup diced blackberries
2 TBS fresh lemon juice
1 TBS white sugar
1 TBS lemon zest, if desired
Wash berries and chop into a rough dice.
Add sugar and fresh lemon juice, along with lemon zest if desired.
Stir mixture until sugar and lemon juice are well blended with the berries.
1 1/2 cups whipping or heavy cream
1 can store bought whipped cream
Best if you chill your bowl and whisk prior to use.
Whisk cream vigorously in a bowl until stiff peaks begin to form.
*1 cup cream equals about 2 cups whipped.