Strawberry and Blueberry Shortcake

by Jennifer on June 25, 2012

in Awesome Treats, Cakes, Fourth of July Desserts, Summer Desserts

Shortcakes are special to me.

My grandmother was the consummate baker of my family. Every year, she made my birthday cake – always a layered strawberry shortcake. Beautiful, simple, and perfect.

She passed away the day before my 13th birthday.

Making this cake was bittersweet for me, but I know that she would have loved it. A light shortcake is smothered in strawberries and blueberries with a luscious, cinnamon-spiked whipped cream. The colors make this a perfect Fourth of July dessert – it is a crowd-pleaser!

Strawberry and Blueberry Shortcake

Loosely adapted from the Food Network

Serves 6


  • 1 lb of strawberries, hulled and quartered
  • 1 pint of blueberries
  • 3/4 cup white sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 tablespoon melted unsalted butter
  • 3 cups heavy cream
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon ground cinnamon

1. Combine the strawberries, blueberries, and 1/4 cup white sugar in medium bowl. Refridgerate for at least 30 minutes to allow juices to develop.

2. Preheat oven to 400 degrees. Line a baking sheet with parchment paper

3. Sift together the flour, baking powder, baking soda, salt, and 1/4 cup white sugar. Add 1 1/2 cups heavy cream and 1/2 teaspoon vanilla and mix until just combined. The mixture will be sticky!

4. Divide the batter into 6 round mounds (hehe, “round mounds”) on the cookie sheet. Brush the tops with the melted butter. Bake for 14-17 minutes, or until golden brown. Let cool.

5. While the shortcakes are cooling, make the whipped cream. Combine 1 1/2 cups cold heavy cream with 1/4 cup white sugar, 1 teaspoon vanilla, and cinnamon in a bowl and beat on medium speed until soft peaks form, about 1-2 minutes.

6. To assemble cakes, cut a shortcake in half. Spoon the fruit mixture on the cake, making sure to include some of the juice. Add a dollop of whipped cream and cover with the other half of the shortcake. Add a couple more berries if you like.

Find more Fourth of July treats here. 



Leave a Comment

{ 10 comments… read them below or add one }

1 Sharon Thurston June 25, 2012 at 12:01 pm

Gosh, Jennifer, I was thinking of making those apple filled ones up at Parkwood but this looks so nice too – decisions, decisions….I’m going to print out both of them, they look fantastic


2 Jennifer June 25, 2012 at 12:03 pm

Thanks, Sharon! The apple pie cookies are easier to make and would be fun to do with kids – the shortcake is awesome, but a little more labor-intensive! :)


3 Amy June 25, 2012 at 3:03 pm

I don’t think I’ve ever had proper shortcake before. My strawberry shortcake was always those crappy Twinkie looking cakes in the grocery store. I’ll have to try making this for sure…so I know what I’ve been missing all these years. Fabulous!


4 Jennifer June 25, 2012 at 3:05 pm

I’ve had my fair share of the Twinkie-esque shortcakes too, but it can’t compare to this one! I really love this shortcake dough too, because it doesn’t require me to cut in any butter. I suck at that. I even have a pastry cutter…I have no excuse!


5 Riley June 26, 2012 at 5:15 pm

Summer is not complete with a little shortcake! Thanks for sharing.


6 Jennifer June 26, 2012 at 8:06 pm

True dat, Riley :)


7 Caralyn @ glutenfreehappytummy June 27, 2012 at 4:56 pm

that looks so yummy!! love it!


8 Jennifer June 27, 2012 at 4:57 pm

It is sooo yummy – I’m still thinking about that cinnamon whipped cream :)


9 Sweetsugarbelle June 30, 2012 at 3:21 am

When we meet one of these days, I request this dessert!


10 Jennifer June 30, 2012 at 9:05 am

Haha – too bad I can’t bring it with me to CookieCon!


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