Summer Berry Shortcakes


Home-grown berries are one of the best things about summer. Use whatever combination of berries that you prefer – sliced peaches are a nice addition to the mix, as well.

1 pint blueberries

1 pint red raspberries

2 pints strawberries

½ cup sugar

zest of 1 lemon


3 cups all-purpose flour

2 tablespoons baking powder

1 teaspoon kosher salt

½ cup granulated sugar

½ cup unsalted butter, chilled and cut into pieces

½ cup vegetable shortening, chilled and cut into pieces

1 1/3 cups buttermilk

2 teaspoons vanilla extract

zest of 1 lemon

1 tablespoon whipping cream

1 tablespoon granulated sugar, for garnish

Whipped Topping

1 cup whipping cream

1 tablespoon granulated sugar

1 teaspoon vanilla extract

To Prepare The Berries:
Gently wash and drain the berries. After de-stemming strawberries, slice and combine with blueberries and raspberries in a mixing bowl.  Sprinkle with sugar and lemon zest and stir to combine.  Set fruit aside in refrigerator to macerate for at least 1 hour, but not longer than 4 hours.

To Prepare the Shortcakes:

  1. Preheat oven to 375 degrees F.
  2. In the mixing bowl of a food  processor, combine flour, baking powder, salt and sugar.  Add chilled butter and shortening pieces and pulse food processor to combine with dry ingredients until mixture is crumbly.
  3. Combine buttermilk with vanilla extract and lemon zest; pour into the bowl of the food processor. Pulse food processor until liquid is incorporated into the dry ingredients, taking care not to overwork the dough.
  4. Remove dough from the food processor bowl and place onto a lightly floured work surface.  Gather dough into a mound and gently knead for 10 seconds, adding just enough extra flour to keep hands from sticking to dough.  Using a rolling pin, roll dough out to 1 ½” thickness and cut out 8 equal rounds with biscuit cutter. Place rounds onto greased baking sheet.  Using a pastry brush, brush tops of each round with whipping cream and sprinkle with sugar.
  5. Bake 20-25 minutes (or 15-18 minute for mini shortcakes) or until golden brown. Remove from oven and cool on wire rack.

To Prepare Whipping Topping:
Place a small mixing bowl into the freezer for 20 minutes.  Remove from freezer and add whipping cream, vanilla extract and sugar. Using an electric hand mixer or a large whisk, whip ingredients until they thicken and doubles in volume.

To Serve:
Using a serrated bread knife, split each shortcake in half.  Spoon some of the berry juices over the bottom half of the shortcake, then mound a spoonful of berries on top, finishing with a dollop of whipped cream. Cover with shortcake top and serve at once.

Makes 12-15 mini shortcakes or 8 large shortcakes

Now You’re Cookin’,
Chef Alli

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