Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Red White & Berry Shortcakes Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 81 reviews

  • Author: Sky
  • Total Time: 45 minutes
  • Yield: Makes 10 - 12 shortcakes

Description

These Red White & Berry Shortcakes are delightful, flaky biscuits layered with fresh strawberries and blueberries, topped with a rich mascarpone whipped cream. Perfect for a light dessert or festive treat, they combine zesty lemon, poppy seeds, and a creamy sweetness for a refreshing burst of flavors.

Ingredients

For the Shortcakes

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon poppy seeds
  • 1 lemon, zested
  • 1/2 teaspoon salt
  • 6 tablespoons cold unsalted butter, grated
  • 3/4 cup buttermilk, plus extra for dusting

For the Fruit

  • 1 pint fresh strawberries, diced small
  • 1 pint fresh blueberries
  • 4 tablespoons granulated sugar, divided
  • 1 lemon, juiced

For the Whipped Cream

  • 1/2 cup mascarpone cheese
  • 3/4 cup heavy cream
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 475°F (246°C) and line a sheet tray with parchment paper to ensure the shortcakes don’t stick during baking.
  2. Prepare Biscuit Dough: In a large bowl, whisk together the all-purpose flour, baking powder, poppy seeds, lemon zest, and salt. Gradually drizzle in the buttermilk while mixing with the back of a wooden spoon until a rough dough forms.
  3. Roll and Fold Dough: Transfer dough to a floured surface and roll into a rectangle. Fold the dough into thirds to create layers, then roll out again. Repeat this folding and rolling process once more to develop flakiness.
  4. Cut Shortcakes: Roll the dough into an even rectangle about 1/2 inch thick. Use a biscuit cutter or a knife to cut into 10-12 rounds or squares, rerolling scraps as necessary to make enough pieces.
  5. Prepare for Baking: Arrange the shortcakes closely on the prepared baking sheet. Brush the tops with a bit of buttermilk to promote browning during baking.
  6. Bake Shortcakes: Bake in the preheated oven for 8-12 minutes, until the tops are golden brown. Remove from the oven and let the shortcakes cool completely.
  7. Prepare Fruit: In separate bowls, combine diced strawberries with half the sugar and lemon juice. Toss gently to coat. Repeat the same with blueberries, using remaining sugar and lemon juice.
  8. Make Whipped Cream: Using a stand mixer, whisk heavy cream, sugar, and vanilla extract until soft peaks form. Gently fold in the mascarpone cheese until fully incorporated and smooth.
  9. Assemble Shortcakes: Carefully split each shortcake in half horizontally. Top the bottom half with a spoonful of strawberries and a dollop of mascarpone whipped cream, then place the top half of the biscuit over. Add additional strawberries, blueberries, and whipped cream on top to garnish.

Notes

  • Use cold butter for the best flaky biscuit texture.
  • Do not overmix the biscuit dough to avoid tough shortcakes.
  • The folded dough technique creates layers that result in a light, flaky biscuit.
  • Use fresh, ripe berries for optimal flavor and sweetness.
  • Mascarpone cheese adds richness to the whipped cream; substitute with cream cheese if unavailable but expect a slightly different texture.
  • Serve shortcakes the same day for best texture; leftover biscuits can be toasted.
  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://skysrecipes.com/red-white-and-berry-shortcakes-recipe/