Blueberry Strawberry Shortcake Recipe

by Chef Adel
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Blueberry Strawberry Shortcake Recipe

Drawing inspiration from traditional recipes and infusing them with a modern twist, my quest was clear – to devise the ultimate Blueberry Strawberry Shortcake recipe. A recipe that not only showcases the harmonious blend of flavors but also encapsulates the warmth of summer gatherings, the cheer of shared meals, and the unadulterated joy of digging into a dessert that’s been made with love.

Table of Contents

How to make Blueberry Strawberry Shortcake

Blueberry Strawberry Shortcake is a delightful variation of the classic strawberry shortcake dessert. Instead of using only strawberries, this version includes blueberries and strawberries as a topping or mixed into the whipped cream or filling.

Ingredients:

For the Shortcakes:

  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar, plus extra for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 2/3 cup whole milk or heavy cream, plus extra for brushing
  • 1 teaspoon pure vanilla extract

For the Berry Mixture:

  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar, or to taste
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon (optional)

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners’ sugar
  • 1/2 teaspoon pure vanilla extract

Instructions:

Shortcakes:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
  3. Add the cold butter to the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the dry ingredients until you have a mixture resembling coarse crumbs.
  4. Stir in the milk or cream and vanilla extract, mixing until combined. Do not overmix, as this will toughen the dough.
  5. Dust a clean work surface with flour, turn out the dough, and gently knead it a few times until it comes together.
  6. Roll or pat out the dough to about 3/4-inch thickness. Using a biscuit cutter or a glass, cut out circles and place them on the prepared baking sheet. Gather any scraps, re-roll, and cut additional shortcakes.
  7. Brush the tops of the shortcakes with a bit of extra milk or cream and sprinkle with granulated sugar.
  8. Bake for 12-15 minutes or until the shortcakes are golden brown. Remove from the oven and allow to cool on a wire rack.

Berry Mixture:

  1. In a bowl, combine sliced strawberries, blueberries, 1/4 cup granulated sugar, lemon juice, and lemon zest if using.
  2. Mix gently and set aside for about 20 minutes to allow the berries to release their juices and the flavors to meld.

Whipped Cream:

  1. In a mixing bowl, beat the heavy whipping cream until soft peaks form.
  2. Add confectioners’ sugar and vanilla extract, then continue to beat until stiff peaks form. Be careful not to overbeat, as the cream can become buttery.

Assembly:

  1. Slice the cooled shortcakes in half horizontally.
  2. Spoon a generous layer of the berry mixture onto the bottom half of each shortcake.
  3. Dollop a hefty spoonful of whipped cream over the berries.
  4. Place the top half of the shortcake over the whipped cream and serve immediately.

Tips:

  • Ensure your butter and cream are cold to achieve flaky and tender shortcakes.
  • If you’d like a bit of crunch, add a tablespoon of roughly chopped almonds or pecans to the dough.
  • When it comes to serving, you can add an extra drizzle of berry juice or even a scoop of vanilla ice cream for an added indulgence.
  • Don’t limit yourself to strawberries and blueberries – feel free to incorporate other seasonal berries like raspberries or blackberries for a twist.

What to serve with

The Blueberry Strawberry Shortcake, with its layers of fluffy shortcake, sweet and tart berries, and velvety whipped cream, stands as a delightful dessert. However, complementing it with the right accompaniments can elevate your dining experience, turning a simple dessert into an extravagant feast for the senses.

Beverage Pairings:

  • Sparkling Wine or Champagne: A glass of bubbly can add a celebratory feel to any dessert course. The crispness and slight acidity of a good sparkling wine will cut through the creaminess of the shortcake, cleansing the palate between bites.
  • Dessert Wines: A sweet dessert wine such as a Moscato, Riesling, or even a port can complement the berries’ sweetness while adding depth to your dessert experience.
  • Iced Tea or Lemonade: For a non-alcoholic option, a refreshing glass of iced tea or lemonade provides a tart contrast to the dessert’s sweetness. For extra flair, try infusing your drinks with herbs such as mint, basil, or even some of the berries featured in the Blueberry Strawberry Shortcake.
  • Coffee or Espresso: A cup of freshly brewed coffee or a shot of espresso offers a robust counterpart to the sweetness of the shortcake. The coffee’s bitterness can enhance the flavors of the dessert, making each bite even more enjoyable.

Additional Dessert Companions:

  • Fresh Fruit Salads: A light, fresh fruit salad featuring a broad spectrum of colors and flavors can be a refreshing side to the rich shortcake. For color and flavor contrasts, consider fruits like kiwi, mango, or peach.
  • Sorbet: A lemon or raspberry sorbet can introduce a refreshing and palate-cleansing element to your dessert course. Its icy texture and sharp flavors provide a delightful contrast to the creamy and dense Blueberry Strawberry Shortcake.
  • Artisanal Cheeses: For those who prefer a less traditional approach, offering a selection of fine cheeses alongside your dessert can intrigue the palate. Choose cheeses with contrasting flavors and textures, such as a creamy brie or a sharp blue cheese, to complement the sweet and fruity notes of the shortcake.
  • Nuts and Honey: For an added crunch and a hint of earthiness, you can serve your shortcake with a side of toasted nuts such as almonds, pecans, or walnuts. Drizzle with honey for a natural sweetness that pairs well with both the nuts and the dessert itself.

Ingredients Substitutes

Shortcake

Blueberry Strawberry Shortcake is a classic dessert that’s as versatile as it is delicious. Whether due to dietary restrictions, availability, or simply the desire to experiment, there are many substitute ingredients that can be used to create this delightful treat.

For the Shortcakes:

All-Purpose Flour Substitute:

  • Gluten-Free Flour Mix: You can replace all-purpose flour with an equal amount of gluten-free flour blend for a gluten-free version. Select a blend that includes xanthan gum, which helps replicate gluten’s binding properties.
  • Whole Wheat Flour: For a healthier twist, whole wheat flour can be used in place of all or part of the all-purpose flour. It will give the shortcakes a denser texture and a nuttier flavor.

Granulated Sugar Substitute:

  • Honey or Maple Syrup: While the liquid content will slightly change the dough’s consistency, replacing granulated sugar with honey or maple syrup can add a unique flavor. You’ll want to use less liquid elsewhere in the recipe to compensate.
  • Coconut Sugar: This is a one-to-one substitute that will add a caramel-like sweetness to your shortcakes.

Milk or Heavy Cream Substitute:

  • Almond Milk or Coconut Milk: For a dairy-free alternative, unsweetened almond milk or coconut milk can replace cow’s milk/heavy cream. For added richness, look for full-fat coconut milk.
  • Buttermilk: If you prefer a tangier taste, buttermilk can replace milk or heavy cream. It will also make the shortcakes tender.

For the Berry Mixture:

Berries Substitute:

  • Mixed Berries: Feel free to use any combination of berries you have on hand or prefer. Raspberries, blackberries, and even chopped cherries can work well.
  • Frozen Berries: If fresh berries are out of season, frozen berries are a perfectly acceptable substitute. There’s no need to thaw them before mixing them with sugar and lemon juice.

Granulated Sugar Substitute in Berry Mixture:

  • Agave Syrup: A natural sweetener that can be used instead of granulated sugar to sweeten the berries. Since it’s sweeter than sugar, use a lighter hand.

For the Whipped Cream:

Heavy Whipping Cream Substitute:

  • Coconut Cream: To make a dairy-free whipped cream, refrigerate a can of full-fat coconut milk overnight and use the solid part on top. Whip as you would dairy cream.
  • Cashew Cream: Soaked cashews blended with water until smooth can also serve as a base for vegan whipped cream.

Confectioners’ Sugar Substitute:

  • Stevia or Monk Fruit Sweetener: These are great sugar-free alternatives for sweetening your whipped cream. They’re much sweeter than sugar, so adjust the quantity according to taste.

Final Thoughts

Voilà! You’re now equipped to serve a heartwarming, homemade Blueberry Strawberry Shortcake that will be requested at every summer celebration. Enjoy the bursts of berry goodness and the tender, flaky shortcake that genuinely elevates this classic dessert.

More Strawberry Recipes:

Blueberry Strawberry Shortcake Recipe

Blueberry Strawberry Shortcake

Serves: 4 Prep Time: Cooking Time:
Nutrition facts: 841 calories 48 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

For the Shortcakes:

  • 2 cups all-purpose flour, plus more for dusting
  • 1/4 cup granulated sugar, plus extra for sprinkling
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, diced
  • 2/3 cup whole milk or heavy cream, plus extra for brushing
  • 1 teaspoon pure vanilla extract

For the Berry Mixture:

  • 1 cup fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • 1/4 cup granulated sugar, or to taste
  • 1 tablespoon fresh lemon juice
  • Zest of 1 lemon (optional)

For the Whipped Cream:

  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar
  • 1/2 teaspoon pure vanilla extract

Instructions

Shortcakes:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together flour, 1/4 cup granulated sugar, baking powder, and salt.
  3. Add the cold butter to the flour mixture. Using a pastry cutter or your fingertips, quickly work the butter into the dry ingredients until you have a mixture resembling coarse crumbs.
  4. Stir in the milk or cream and vanilla extract, mixing until combined. Do not overmix, as this will toughen the dough.
  5. Dust a clean work surface with flour, turn out the dough, and gently knead it a few times until it comes together.
  6. Roll or pat out the dough to about 3/4-inch thickness. Using a biscuit cutter or a glass, cut out circles and place them on the prepared baking sheet. Gather any scraps, re-roll, and cut additional shortcakes.
  7. Brush the tops of the shortcakes with a bit of extra milk or cream and sprinkle with granulated sugar.
  8. Bake for 12-15 minutes or until the shortcakes are golden brown. Remove from the oven and allow to cool on a wire rack.

Berry Mixture:

  1. In a bowl, combine sliced strawberries, blueberries, 1/4 cup granulated sugar, lemon juice, and lemon zest if using.
  2. Mix gently and set aside for about 20 minutes to allow the berries to release their juices and the flavors to meld.

Whipped Cream:

  1. In a mixing bowl, beat the heavy whipping cream until soft peaks form.
  2. Add confectioners' sugar and vanilla extract, then continue to beat until stiff peaks form. Be careful not to overbeat, as the cream can become buttery.

Assembly:

  1. Slice the cooled shortcakes in half horizontally.
  2. Spoon a generous layer of the berry mixture onto the bottom half of each shortcake.
  3. Dollop a hefty spoonful of whipped cream over the berries.
  4. Place the top half of the shortcake over the whipped cream and serve immediately.

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