Strawberry-Blueberry Shortcake Recipe

Name: Strawberry-Blueberry Shortcake Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Fruit:; 2 cups of fresh strawberries; 2 cups of fresh blueberries; Shortcake:; 1 cup sugar; 2 cups flour; 1 tablespoon baking powder; 1/4 teaspoon salt; 3 tablespoons sugar; 1/3 cup shortening; 1 cup milk; Whipped Cream:; 2 cup heavy cream; 1/2 cup sugar; 2 teaspoon vanilla

Servings: persons

Fruit:
2 cups of fresh strawberries
2 cups of fresh blueberries
Shortcake:
1 cup sugar
2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
3 tablespoons sugar
1/3 cup shortening
1 cup milk
Whipped Cream:
2 cup heavy cream
1/2 cup sugar
2 teaspoon vanilla

1
Slice strawberries
2
Place strawberries and blueberries in a bowl and sprinkle with sugar.
3
Let stand.
4
Shortcake:
5
Heat oven to 450A degrees .
6
Grease an 8-inch round layer-cake pan.
7
In a mixing bowl, combine flour, baking powder, salt, and sugar.
8
Cut in shortening with 2 forks until crumbly.
9
Stir in milk.
10
Pat dough into prepared pan
11
Bake 15 minutes until golden brown.
12
Let cool and cut horizontally.
13
Whipped Cream:
14
Whip heavy cream until almost stiff.
15
Add sugar and vanilla.
16
Beat until cream holds peaks.
17
Fill the middle of the shortcake with berries and whipped cream.
18
Top generously with berries and whipped cream.

1077

kcal

Calories

Fat

157

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

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 15 ingredients. The key ingredients include: Fruit:, 2 cups of fresh strawberries, 2 cups of fresh blueberries, Shortcake:, and more.

Yes, Strawberry-Blueberry Shortcake Recipe 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!