Raspberry Blueberry Shortcake
A delightful summer dessert featuring fresh raspberries and blueberries, paired with homemade shortcake biscuits and a creamy mascarpone topping.
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 tablespoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter chilled and cubed
- 3/4 cup buttermilk
- 2 tablespoons granulated sugar
Berry Mix
- 1 cup fresh raspberries
- 1 cup fresh blueberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon zest
Mascarpone Cream
- 1/2 cup mascarpone cheese
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preparation
- Preheat your oven to 400°F and prepare a 9-inch round cake pan by greasing and flouring it.
- In a bowl, combine raspberries, blueberries, sugar, and lemon zest. Stir gently and set aside to macerate.
- In a large bowl, whisk together flour, baking powder, and salt. Cut in the chilled butter until the mixture resembles coarse crumbs. Stir in the buttermilk and sugar until just combined.
- Turn the dough onto a floured surface and gently knead. Roll out to 1/2-inch thickness and cut into 8 rounds.
- Place the biscuits on a baking sheet and bake for 15-18 minutes until golden brown. Cool on a wire rack.
Make the Mascarpone Cream
- In a mixing bowl, beat the mascarpone, heavy cream, powdered sugar, and vanilla extract until soft peaks form. Chill until ready to use.
Assemble the Shortcake
- Slice each biscuit in half horizontally. Top the bottom half with a spoonful of berries and a dollop of mascarpone cream. Cover with the top half of the biscuit.
- Serve immediately, garnished with extra berries and a dusting of powdered sugar.
- Store any leftover biscuits in an airtight container at room temperature for up to 2 days. Assemble shortcakes just before serving for best texture.
Notes
Pro Tips: Use cold butter for flakier biscuits. Do not overmix the dough to avoid tough biscuits.
Ingredient Substitutions: Substitute mascarpone with cream cheese for a tangier cream.
How to Serve: Serve with a side of vanilla ice cream for a decadent treat.
Storage & Freshness: Biscuits can be made a day ahead; store in an airtight container.
Make-Ahead Tips: Prepare the berries and cream in advance, but assemble just before serving.
Ingredient Substitutions: Substitute mascarpone with cream cheese for a tangier cream.
How to Serve: Serve with a side of vanilla ice cream for a decadent treat.
Storage & Freshness: Biscuits can be made a day ahead; store in an airtight container.
Make-Ahead Tips: Prepare the berries and cream in advance, but assemble just before serving.