Shortcake with Strawberry and Raspberry
Delight your taste buds with this heavenly Shortcake with Strawberry and Raspberry recipe—an ode to classic summer desserts with a vibrant twist. Flaky, golden shortcakes are baked to perfection and layered with luscious, macerated strawberries and raspberries, lightly sweetened and enhanced with a hint of fresh lemon juice. Topped with a cloud of homemade vanilla whipped cream, this dessert strikes the perfect balance between indulgence and freshness. With simple ingredients like all-purpose flour, cold butter, and fresh berries, these shortcakes come together in just 40 minutes, making them the ideal treat for any occasion. Serve this berry-studded delight for a show-stopping finale that’s as beautiful as it is delicious! Perfect for a summer picnic, holiday feast, or dinner party, this recipe is a guaranteed crowd-pleaser for all lovers of classic strawberry shortcake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 3 tablespoons Granulated sugar
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Cold unsalted butter
- 0.5 cups Heavy cream
- 1 large Egg
- 1 teaspoon Vanilla extract
- 2 cups Strawberries
- 1 cup Raspberries
- 2 tablespoons Powdered sugar
- 1 tablespoon Lemon juice
- 1 cup Heavy whipping cream
- 0.5 teaspoons Vanilla extract (for whipped cream)
- 1 tablespoon Powdered sugar (for whipped cream)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
Cut the cold unsalted butter into small cubes and use a pastry cutter or your fingertips to work the butter into the flour mixture until it resembles coarse crumbs.
In a small bowl, whisk together the heavy cream, egg, and vanilla extract.
Pour the wet ingredients into the flour mixture and gently fold until the dough just comes together. Do not overmix.
Turn the dough out onto a lightly floured surface, pat it into a 1-inch thick disk, and use a round cutter to cut out shortcakes. Gather and reshape scraps as needed.
Place the shortcakes on the prepared baking sheet and bake for 15-18 minutes, or until golden brown. Let them cool on a wire rack.
While the shortcakes bake, prepare the fruit topping. In a bowl, combine the sliced strawberries, raspberries, powdered sugar, and lemon juice. Toss gently and let sit for 15 minutes to macerate.
Make the whipped cream by beating the heavy whipping cream, vanilla extract, and powdered sugar with a hand mixer or whisk until soft peaks form.
To assemble, slice the cooled shortcakes in half horizontally. Spoon the macerated strawberries and raspberries onto the bottom half, add a dollop of whipped cream, and top with the other half of the shortcake.
Serve immediately and enjoy this delightful treat!
Nutrition Facts
Calories |
3463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.8 g | 292% | |
| Saturated Fat | 135.2 g | 676% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 838 mg | 279% | |
| Sodium | 2134 mg | 93% | |
| Total Carbohydrate | 289.4 g | 105% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 84.2 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 159 mg | 12% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 871 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
