STAR-SPANGLED BERRY SHORTCAKES
Star-Spangled Berry Shortcakes are a fun, patriotic twist on the classic dessert. Featuring tender biscuits, fresh strawberries and blueberries, and fluffy whipped cream—these red, white, and blue treats are perfect for Independence Day and summer celebrations.
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup cold unsalted butter cubed
- ¾ cup heavy cream plus more for brushing
- 1 teaspoon vanilla extract
For the Berries:
- 1 cup sliced strawberries
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice optional
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
Prepare Berries:
- In a bowl, combine strawberries, blueberries, sugar, and lemon juice. Let sit for 10–15 minutes to macerate.
Make Biscuits:
- Preheat oven to 425°F (220°C). Whisk together flour, sugar, baking powder, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cream and vanilla until dough forms. Gently pat dough into 1-inch thickness and cut into rounds or star shapes. Place on baking sheet, brush tops with cream.
Bake Biscuits:
- Bake for 12–15 minutes or until golden. Cool slightly.
Make Whipped Cream:
- Beat heavy cream, powdered sugar, and vanilla until soft peaks form.
Assemble Shortcakes:
- Split biscuits in half. Layer with berries and whipped cream, then top with biscuit lids. Add extra cream and berries on top.
Notes
- Festive Shapes: Use a star-shaped cutter for a patriotic look.
- Make Ahead: Biscuits can be made a day ahead and rewarmed before serving.
- Dairy-Free Option: Use plant-based cream and vegan butter as substitutes.
- Flavour Boost: Add a splash of orange or almond extract to the whipped cream.
- Serving Tip: Serve on a white platter for a standout red, white, and blue presentation.