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
- 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.