Blueberry Strawberry Shortcake
This Blueberry Strawberry Shortcake combines the best of summer berries with a light and fluffy shortcake topped with homemade whipped cream for a café-style dessert.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 Electric Mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs room temperature
- 1 tsp vanilla extract
Whipped Cream and Berries
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 cup fresh strawberries sliced
- 1 cup fresh blueberries
- 1 tsp lemon zest
Instructions
Preparation
- Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan to prevent sticking.
- In a bowl, combine the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and granulated sugar together until light and fluffy.
- Gradually beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract.
- Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing.
- Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- In a chilled bowl, beat the heavy cream with powdered sugar until stiff peaks form. Keep refrigerated until needed.
- Once cooled, slice the shortcake horizontally. Layer with whipped cream and berries between and on top.
- Serve the shortcake immediately, garnished with additional berries and a sprinkle of lemon zest.
- Store leftover shortcake in an airtight container in the refrigerator for up to 3 days.
Notes
Pro Tips: Use cold ingredients for the best shortcake texture. Ingredient Substitutions: Try almond extract for a nutty flavor. How to Serve: Best served fresh with a side of iced tea. Storage & Freshness: Keep in an airtight container to maintain freshness. Make-Ahead Tips: Prepare the shortcake a day in advance, but assemble just before serving.