Description
This Mixed Berry Shortcake recipe features tender, flaky homemade biscuits layered with lightly sweetened whipped cream and a medley of fresh seasonal berries. Enhanced with a touch of citrus zest and fresh mint, this classic dessert offers a perfect balance of textures and flavors, ideal for spring and summer gatherings.
Ingredients
Biscuits
- 2¼ cups all-purpose flour
- ⅓ cup sugar
- 1 tablespoon baking powder
- 11 tablespoons (1 stick plus 3 tablespoons) cold unsalted butter, cut into small pieces
- 2 tablespoons orange or lemon zest
- ¾ cup buttermilk, chilled
Whipped Cream
- 2 cups heavy whipping cream, chilled
- 3 tablespoons sugar
- 1 tablespoon pure vanilla extract
Berry Topping
- 4 cups fresh seasonal berries (blueberries, raspberries, strawberries, blackberries, and cherries)
- 2 tablespoons raw sugar
- 2 tablespoons minced fresh mint
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) and position a rack in the center. Line a rimmed sheet pan with parchment paper to prepare for baking the biscuits.
- Mix Dry Ingredients: In a large bowl, whisk together all-purpose flour, sugar, and baking powder until evenly combined.
- Cut in Butter: Add the cold, small pieces of unsalted butter to the flour mixture. Toss to coat the butter pieces in flour. Using a pastry cutter or fork, cut the butter into the dry ingredients until the pieces are pea-sized. Alternatively, pulse the mixture about 12 times in a food processor. Transfer back to a large bowl.
- Add Zest and Buttermilk: Stir in the citrus zest to combine. Then gently mix in the chilled buttermilk until the dough just comes together with no dry flour visible. Take care not to overmix to keep the biscuits tender.
- Shape Biscuits: Turn the dough out onto a lightly floured surface. Press it together to incorporate all crumbs, then break the dough into 8 equal portions. Shape each into a shaggy round about 1 inch thick.
- Bake Biscuits: Arrange the biscuit rounds on the prepared sheet pan about 1 inch apart. Bake in the preheated oven for 12-15 minutes, or until the tops are lightly golden. Remove and allow to cool slightly.
- Prepare Whipped Cream: While the biscuits bake, combine heavy whipping cream, sugar, and vanilla extract in a large bowl. Whisk vigorously by hand or use an electric/stand mixer on high speed until medium-stiff peaks form.
- Assemble Shortcakes: Place the slightly cooled biscuits on a serving platter. Dollop generously with the freshly whipped cream, then top with the fresh mixed berries. Finish by sprinkling raw sugar and minced fresh mint over the top for a bright, fresh flavor.
Notes
- For flakier biscuits, keep all ingredients cold and avoid overmixing the dough.
- If fresh berries are not in season, frozen berries can be thawed and gently drained before using.
- You can substitute heavy whipping cream with whipping cream, but results may be slightly less rich.
- Use freshly grated citrus zest for the best flavor; avoid pre-grated zest which can be dry and less aromatic.
- Raw sugar adds a nice crunchy texture, but granulated sugar can be used if not available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
