Strawberry Blueberry Shortcakes

Home>> Strawberry Blueberry Shortcakes

They are equal parts gorgeous and delicious and really can’t be beat. Plus they are patriotic, without being complicated or fussy, for the upcoming Memorial Day celebrations! Brought to us by What’s Gabby Cooking.


For the Shortcakes

3 cups all purpose flour

2 teaspoons lemon zest

3 tablespoons granulated sugar

1 ½ tablespoons baking powder

1 teaspoon salt

12 tablespoons cold unsalted butter cut into small pieces

1 ½ cups heavy cream

1 ½ teaspoons vanilla extract

For the Strawberries + Blueberries

1 pound strawberries tops removed and sliced

⅓ cup white sugar

1 pint blueberries

For the Cream

2 cups heavy cream

⅔ cup powdered sugar

2 teaspoons vanilla extract


For the Biscuits

Combine the flour, lemon zest, sugar, baking powder, and salt in a food processor. Pulse for 30 seconds until everything is evenly combined.

Add the butter and pulse for 20-30 seconds until the butter is cut into small pea sized chunks.

Combine the cream and vanilla in small bowl.

Add the cream mixture to the food processor and combine for 30 seconds until you have a dough.

Remove the dough from the food processor and divide it into 9 equal portions, about 3 ounces each. Form each portion of dough into a biscuit about ¾ inch thick.

Transfer the biscuits to a baking sheet lined with parchment and chill for 20 minutes in the fridge.

Preheat the oven to 425ºF.

Place the baking sheet into the oven and bake until the biscuits are medium golden brown, 18 to 20 minutes.

For the Strawberries + Blueberries

Combine the sliced strawberries and sugar in a large bowl and set aside for at least 2 hours until the strawberries are juicy.

Before serving, toss the marinated strawberries with the blueberries

For the Cream

Whip the heavy cream, powdered sugar and vanilla bean until medium stiff peaks form and then set aside.

To Assemble

Slice the biscuits in half and place the bottom half in a bowl. Top with a large spoonful of the fruit and a large dollop of the cream. Place the other half of the biscuit on top and serve immediately.


You can make the biscuits early in the day or the day before a party. Then assembly comes together quickly after your dinner is done.

Rachel Caple

Rachel Caple has more than 18 years of experience in mortgage banking industry. Residing in Castle Rock, CO. Rachel spends her spare time with her husband, Sean and 4 boys. She also enjoys traveling, attending hockey games, and playing golf (or attempting to).

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