Firecracker Shortcake Recipe

Name: Firecracker Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups all-purpose flour; ⅔ cup sugar; 1 tablespoon baking powder; ⅔ cup butter, chilled,cut into pieces; 1 cup blueberries; 1 cup milk; 2 eggs; 4 teaspoons grated lemons, rind of; 4 cups sliced strawberries; 2 cups raspberries; 5 tablespoons sugar; 1 cup whipping cream

Servings: persons

3 cups all-purpose flour
⅔ cup sugar
1 tablespoon baking powder
⅔ cup butter, chilled,cut into pieces
1 cup blueberries
1 cup milk
2 eggs
4 teaspoons grated lemons, rind of
4 cups sliced strawberries
2 cups raspberries
5 tablespoons sugar
1 cup whipping cream

1
Heat oven to 450F.
2
Grease 2 (9-inch) round cake pans.
3
In large bowl, combine flour, 2/3 cup sugar and baking powder; mix well.
4
With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs.
5
Add blueberries.
6
In small bowl, combine milk, eggs and lemon peel; blend well.
7
Add to flour mixture; stir just until mixture is moistened.
8
Spread dough evenly in pans.
9
Bake 14 to 17 minutes or until golden brown and toothpick inserted in center comes out clean.
10
Cool pans on wire racks 10 minutes; invert cakes onto wire racks.
11
Meanwhile, in large bowl, toss strawberries, raspberries and 1/4 cup sugar until well mixed.
12
Beat whipping cream with 1 Tbs sugar until soft peaks form.
13
To assemble shortcake, place one warm cake layer flat side up on serving plate.
14
Top with half of berry mixture.
15
Place second cake layer flat side down on top of first layer.
16
Top with remaining berry mixture.
17
Cut into wedges.
18
Serve with whipped cream.

1189

kcal

Calories

Fat

146

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3 cups all-purpose flour, ⅔ cup sugar, 1 tablespoon baking powder, ⅔ cup butter, chilled,cut into pieces, and more.

Yes, Firecracker Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Firecracker Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions