Best Berry Shortcakes Recipes

PERFECT BERRY SHORTCAKES

Steps:

• Adjust oven rack to lower-middle position and preheat to 425 degrees. Mix flour, salt, baking powder and 3 Tbs. sugar in a medium bowl. Grate 2 Tbs. of the butter on the coarse holes of a box grater into dry ingredients; toss to coat. Repeat grating and tossing with remaining butter. Combine egg and half-and-half; pour into flour mixture. Toss with a fork to form large clumps. Lightly press clumps into a ball; add a teaspoon more half-and-half to the bowl if dough won't come together.
• Turn dough onto work surface; press into an 8-by-4- to 5-inch rectangle. Cut into 6 squares, placing them 1 inch apart on a small baking sheet. (Can be refrigerated up to 2 hours before baking.) Before baking, brush tops with optional egg white for a particularly attractive sheen. Sprinkle with remaining 2 Tbs. sugar. Bake until golden brown, about 12 to 14 minutes. Let cool until warm, 5 to 10 minutes.
• Mix thawed and fresh berries with sugar in a bowl; let stand until sugar dissolves. With a hand mixer, beat cream to soft peaks, gradually adding 1 Tb. sugar, then vanilla.
• Split each cake crosswise; spoon a portion of berries over each cake bottom, then a dollop of whipped cream over berries. Cap with cake top and serve immediately.

PICNIC BERRY SHORTCAKES

Steps:

• In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat; stir in lime zest. Transfer to a small bowl; refrigerate, covered, until chilled., Cut sponge cakes crosswise in half; trim the cakes to fit in the bottoms of 4 wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping.

TWO-BERRY SHORTCAKES

Steps:

• Make biscuits:
• Put oven rack in middle position and preheat oven to 450°F.
• Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms.
• Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes.
• Make filling:
• While biscuits bake, gently mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries.
• Make cream:
• Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks.
• Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 6 plates. Top each with berries, whipped cream, and other half of biscuit.

ALMOND AND MIXED-BERRY SHORTCAKES

Steps:

• Position rack just above center of oven and preheat to 375°F. Line rimmed baking sheet with parchment. Whisk egg white and 3 tablespoons sugar in small bowl to blend. Mix in almonds.
• Blend 1/2 cup sugar and almond paste in processor until fine meal forms. Add flour, baking powder, lemon peel, salt, and ginger; blend 5 seconds. Add butter and cut in, using on/off turns, until coarse meal forms; transfer to large bowl. Whisk egg yolk, buttermilk, and vanilla in small bowl. Gradually add buttermilk mixture to dry ingredients, tossing until moist clumps form. Using floured hands, gather dough together.
• Divide dough into 8 equal pieces; roll each into 2-inch ball. Place balls on prepared baking sheet, spacing 2 to 3 inches apart. Gently press top of each ball to flatten slightly. Divide almond topping (including egg white) among biscuits; spread to cover. Bake biscuits until golden brown and tester inserted into center comes out clean, about 26 minutes (biscuits will spread). Cool on sheet 5 minutes. Transfer to rack and cool. (Can be made 8 hours ahead. Cover; store at room temperature.)
• Combine berries, lemon juice, and remaining 2 tablespoons sugar in medium bowl. Stir in preserves. Let stand until juices form, at least 1 hour and up to 2 hours, stirring occasionally.
• Cut biscuits horizontally in half. Place bottoms on plates. Top with berry mixture, cream, and biscuit tops.
• *Available in specialty foods stores and in the baking products section of most supermarkets.

VERY BERRY SHORTCAKES

Steps:

• Put the strawberries in the colander. Rinse with cool water. Gently pat strawberries dry with the paper towels.
• Remove the stems from strawberries. Cut strawberries into bite-size pieces on the cutting board, using the knife. Put strawberries in a medium bowl.
• Add the 1/2 cup sugar to strawberries. Gently stir with the wooden spoon. Cover bowl with the plastic wrap, and put in refrigerator.
• Heat the oven to 425°. Make the shortcakes by putting the 2 1/3 cups baking mix, half-and-half, 3 tablespoons sugar and margarine in the large bowl. Stir with wooden spoon to make a soft dough.
• Sprinkle the 2 tablespoons baking mix over a clean surface (such as a kitchen counter or breadboard). Put dough on surface. Roll ball of dough around 3 or 4 times. Curve your fingers around and fold dough toward you, then push it away with the heels of your hands, using a quick rocking motion. Repeat 10 times.
• Roll the dough with the rolling pin or pat the dough with your hands until 1/2 inch thick. Use the ruler to measure, if you like. Dip the cookie cutter into a small amount of baking mix, then cut the dough with the cookie cutter. Carefully put dough on the cookie sheet (you do not need to grease the cookie sheet).
• Bake 12 to 15 minutes or until shortcakes are golden brown. Use the pot holders to take cookie sheet out of oven. Take shortcakes off cookie sheet, using the pancake turner. Cool shortcakes on the wire cooling rack before topping them.
• Cut the shortcakes in half to make a top and a bottom. Put bottoms of shortcakes on the dessert plates. Spoon some of the strawberries over the shortcake bottoms. Cover with shortcake tops. Top with the rest of the strawberries and the whipped topping.

VERY BERRY SHORTCAKES

Steps:

• Mix pancake mix, milk, and butter together until a dough forms. Drop 1/3 cup portions onto a baking sheet, and bake at 425 for 10-12 minutes (until just slightly brown on top). No need to shape the biscuits. Toss the berries in the sugar. Place 5 biscuits in a bowl, divide the berries and half and half evenly, and pour over the biscuits.

FRESH BERRY SHORTCAKES

Steps:

• In a small bowl, combine the strawberries, sugar and orange juice; set aside. , For shortcakes, combine the flour, 1/2 cup sugar, baking powder, orange zest and salt; cut in butter until mixture resembles coarse crumbs. Whisk 1-1/2 cups cream, egg, egg yolk and vanilla; add to flour mixture, stirring just until moistened. Turn onto a lightly floured surface; gently knead 8-10 times., Pat or roll out to 1-in. thickness; cut with a floured 3-in. scalloped or round biscuit cutter. Place 2 in. apart on a parchment-lined baking sheet. Brush tops with 1 tablespoon cream; sprinkle with coarse sugar if desired. Bake at 400° for 15-18 minutes or until golden brown. Cool on a wire rack for 5 minutes., For whipped cream, beat cream in a large bowl until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. , Just before serving, cut shortcakes in half horizontally. Place bottoms on dessert plates; top with strawberry mixture. Replace tops; dollop with whipped cream.

RED BERRY SHORTCAKES WITH HONEY YOGURT

Steps:

• Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper.
• In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, the 2 tablespoons granulated sugar, the baking powder and salt. Add the butter and mix at low speed just until the butter is the size of peas. In a 2-cup measuring cup, whisk together the heavy cream, eggs and orange zest. With the mixer on low, add the cream mixture to the flour mixture and mix just until combined. The dough will be very sticky.
• Heavily flour a cutting board. Mix the dough with a rubber spatula to be sure all of the dry ingredients at the bottom of the bowl are incorporated. Transfer to a board and knead lightly into a disk, adding just enough flour to keep the dough from sticking. Roll or pat the dough 3/4 to 1 inch thick. Cut circles of dough with a plain 3-inch round cutter and transfer to the prepared sheet pan. Chill for 30 minutes. Brush the tops with the egg wash and sprinkle with the turbinado sugar. Bake for 18 to 20 minutes, until the tops are browned and spring back when touched. Set aside to cool for 10 minutes.
• Meanwhile, combine the strawberries and the 1/4 cup granulated sugar in a medium bowl. Set aside at room temperature for 30 minutes. Carefully fold in the raspberries and set aside for another 15 minutes to macerate. In a separate bowl, whisk together the yogurt and honey, cover and refrigerate.
• To assemble, split each shortcake in half horizontally and place the bottoms on dessert plates. Spoon the yogurt mixture on each cake and spoon the berries and their juices on top. Place the shortcake tops over the berries. Sprinkle with extra grated orange zest, garnish with a sprig of mint and serve.

BERRY SHORTCAKES WITH WHIPPED CREAM CHEESE

Steps:

• Coat 2 parchment-lined baking sheets with cooking spray. Whisk together flour, granulated sugar, salt, baking powder, and baking soda in a large bowl. Incorporate butter and cold cream cheese into flour mixture with a pastry cutter or your fingers until mixture resembles coarse meal. Transfer to freezer and chill 30 minutes.
• Preheat oven to 425 degrees, with racks in upper and lower thirds. Transfer half of flour mixture to another large bowl. Add blueberries to 1 bowl and strawberries to other bowl. Gradually stir 6 tablespoons buttermilk into 1 bowl, gently folding with a rubber spatula until a sticky dough forms. (Do not overmix.) Divide dough into 4 even mounds and place 2 inches apart on 1 baking sheet. Repeat with second mixture, remaining 6 tablespoons buttermilk, and other baking sheet. Bake, rotating halfway through, until shortcakes are golden brown, about 20 minutes. Let cool on baking sheets 5 minutes, then transfer to wire racks to cool completely.
• Meanwhile, beat together remaining 6 ounces cream cheese and confectioner's sugar with a mixer on medium speed until smooth. Gradually add cream, beating just until mixture becomes smooth and thick, about 1 minute. (Do not overbeat.) Serve alongside shortcakes and berries, with confectioner's sugar for sprinkling.

TRIPLE BERRY SHORTCAKES

Steps:

• Toss berries, sugar and liqueur. Let stand 1 hour.
• Top each shortcake cup with sorbet and berries.

SUMMER BERRY SHORTCAKES WITH TANGY LEMON CREAM

Steps:

• For berries:
• Combine berries in a bowl. Add sugar, mint and lemon juice; toss well and chill, tossing occasionally, 4 hours or overnight. For lemon cream: Combine sour cream, sugar and lemon zest in a bowl; mix well. Chill at least 1 hour.
• For shortcakes:
• Heat oven to 400°. Line a baking sheet with parchment paper or coat with cooking spray. Whisk flour, sugar, baking powder, baking soda, salt and nutmeg in a bowl until well blended. Using a pastry blender or 2 knives, cut butter pieces into flour mixture until it resembles coarse crumbs. With a rubber spatula, stir in 1 cup plus 1 tbsp buttermilk until just moistened and dough begins to form (it will be sticky at this point). With lightly floured hands, gently knead dough 3 or 4 times until it holds together. On a lightly floured surface, gently roll dough with a rolling pin into an 8 1/2-inch circle about 1/2 inch thick. With a floured 2 1/2-inch biscuit cutter, cut out 8 circles from dough and transfer to baking sheet. Discard dough scraps. Brush top of each shortcake with remaining 1 tbsp buttermilk. Bake until shortcakes rise and turn lightly golden, 16 to 18 minutes.
• To serve:
• Cut each shortcake in half crosswise. Place the bottom on a plate and top with 3/4 cup berry mixture and 2 tbsp lemon cream. Cover with top half of shortcake. Serve immediately.

LEMON-BERRY SHORTCAKES

Steps:

• Position rack in top third of oven; preheat to 400°F. Mix sugar and peel in small bowl. Melt jam in large skillet with 2 tablespoons water. Mix in 3 tablespoons lemon sugar, 2 tablespoons lemon juice, then berries. Set aside.
• Combine 1 cup whipping cream, 2 tablespoons lemon sugar, and 1 tablespoon lemon juice in medium bowl and whip. Cover; chill.
• Mix flour, baking powder, salt, nutmeg, and 1/3 cup lemon sugar in large bowl. Quickly mix in remaining 1 1/3 cups cream and 2 tablespoons lemon juice until dough just comes together. Drop dough by rounded 1/3 cupfuls in 6 mounds on ungreased baking sheet. Sprinkle dough with remaining lemon sugar. Bake biscuits until golden, about 23 minutes. Cool slightly on rack. Split biscuits; fill with berries and cream.

LEMON-BERRY SHORTCAKES

Steps:

• Heat oven to 425°F. Spray cookie sheet with cooking spray. In small bowl, mix sugar and lemon peel.
• In 12-inch skillet, heat preserves and water over medium heat until preserves are melted. Stir in 1 tablespoon of the sugar mixture, the lemon juice, strawberries and blueberries. Cook 1 minute, stirring constantly, until sugar is dissolved. Remove from heat; set aside.
• In medium bowl, stir Bisquick mix, milk and remaining sugar mixture just until dry ingredients are moistened. On lightly floured surface, press dough to 1/2-inch thickness. Cut dough with 2 1/2-inch round cutter. Place rounds on cookie sheet.
• Bake 10 to 12 minutes or until golden. Split shortcakes in half; spoon berry mixture evenly over shortcake bottoms. Top each with 1 tablespoon whipped topping; cover with shortcake tops.

BERRY PHYLLO SHORTCAKES

Steps:

• In large bowl, mix raspberries, blueberries and 2 tablespoons of the sugar. Refrigerate 30 minutes.
• Meanwhile, heat oven to 350°F. Spray cookie sheet with cooking spray. Mix remaining 2 tablespoons sugar and the lemon peel; set aside.
• Unroll phyllo; cover with waxed paper, then with damp cloth to keep from drying out. Place 1 phyllo sheet on work surface; brush with butter. Continue layering phyllo and brushing each sheet with butter. After brushing top sheet, sprinkle with lemon peel mixture; gently press into phyllo.
• Cut layered phyllo into 6 rows by 4 rows. Place on cookie sheet. Bake 10 to 12 minutes or until golden brown. Remove from cookie sheet to wire rack. Cool 10 minutes.
• Place phyllo piece on each serving plate; top with sherbet and berries. Add another phyllo piece; top with additional sherbet and berries.

TRIPLE-BERRY ANGEL SHORTCAKES

Steps:

• Heat oven to 350°F. Make and bake cake mix as directed on box for angel food (tube) pan, using cold water. Cool completely, about 2 hours.
• In medium bowl, mix pie filling, strawberries and blueberries.
• Cut cake into 12 slices. Cut each slice in half diagonally to make 2 triangles. Arrange 2 triangles on each of 12 serving plates. Top with fruit mixture and whipped cream.

BERRY SHORTCAKES

Steps:

• Preheat oven to 450 degrees. Sift flour, sugar, salt and baking powder together into a large bowl. Using a pastry blender or two knives, cut the butter into the dry ingredients until mixture resembles peas. Pour in the cream and stir in with a fork until the dough comes together. Roll out the dough on a lightly floured surface to about a 1/2 inch thickness. Cut out 3" circles with a cutter or a glass. Repeat process until most of the dough is used.
• Transfer rounds to a greased baking sheet. Sprinkle tops with extra sugar and bake for 10 minutes, or until golden brown.
• Assemble dessert by slicing biscuits in half and topping with mixed berries. Replace top half and top with more berries. Top with whipped cream

MASON JAR BERRY SHORTCAKES WITH WHIPPED GREEK YOGURT AND CREAM

Steps:

• Prepare the shortcakes: Preheat the oven to 425 degrees F. Line a baking sheet with unbleached parchment paper. Place a large bowl and the beaters of an electric mixer in the freezer.
• Place the flour, salt, baking powder, baking soda, and sugar in a food processor fitted with the steel blade. Pulse a couple of times to blend. Add the butter and pulse until the mixture resembles small peas or pebbles. Transfer the mixture to a medium-size bowl.
• Add the buttermilk and blend with a fork until just combined.
• Turn out the dough onto a lightly floured surface and knead a couple times to bring the dough together. Roll out to a 1-inch-thick disk and cut into 2 1/4-inch circles with a round cookie cutter or small glass dipped in flour. Do this by pressing the glass into the dough, but do not twist the glass (you will get better height in the biscuit this way.) You should be able to get 4 biscuits out of the first disk. Gather the scraps, pat it out gently, and cut more rounds until you have used up all the dough. Transfer the dough pieces to the prepared baking sheet and space evenly apart.
• This is optional, but it creates a light golden color: Remove 1 tablespoon of cream from the cup of whipped cream and use that to brush the tops of the shortcakes. Sprinkle with sugar. Bake for 12 minutes, or until puffed and lightly browned.
• Remove from the oven and allow to cool slightly on a wire rack. Then split the shortcakes in half crosswise.
• Prepare the whipped Greek yogurt and cream: Remove the mixing bowl and beaters from the freezer. Place the cream and yogurt in the bowl and beat on high speed. While the mixer is going, add the sugar and vanilla and beat until soft peaks form. Check the cream after 3 or 4 minutes and be sure not to overbeat.
• Place the bottom of each shortcake in the bottom of a wide-mouth half-pint mason jar (or just use individual bowls). Top with a dollop of the cream mixture and 1/3 cup of berries. Add the top of the shortcake, plus another dollop of cream and some more berries.

SPICED TRIPLE BERRY SHORTCAKES

Steps:

• For berry filling, in a large bowl, combine berries and vanilla. In a small bowl, combine sugar, cinnamon and ginger. Sprinkle over berries; toss well to coat. Let stand 30 minutes to allow berries to release juices, stirring occasionally., For the spiced shortcakes, combine baking mix, sugar, cinnamon and ginger in a large bowl. Stir in milk to form a soft dough. Drop dough by 6 spoonfuls onto a baking sheet coated with cooking spray., Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool slightly. To serve, split warm shortcakes. Place 1 shortcake bottom on each serving plate. Top each with 2/3 cup berry filling and 1/3 cup whipped topping. Cover with shortcake tops.

TWO-BERRY SHORTCAKES

Steps:

• Make biscuits: Put oven rack in middle position and preheat oven to 450 degrees F. Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a soft, sticky dough forms. Drop dough in 6 mounds about 2 inches apart on an ungreased large baking sheet and bake until golden, 12 to 15 minutes. Transfer biscuits to a rack and cool to warm, about 10 minutes. Make filling: While biscuits bake, genetly mash half of berries with 2 tablespoons sugar in a bowl, then stir in remaining berries. Make cream: Beat cream together with sugar in a large bowl with an electric mixer until it holds soft peaks. Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on eah of 6 plates. Top each with berries, whipped cream, and other half of biscuit.

MINI BERRY SHORTCAKES

Steps:

• Heat oven to 400°F. In medium bowl, stir Bisquick mix, 2 tablespoons granulated sugar, 1/2 cup whipping cream and the lemon peel until soft dough forms.
• Onto ungreased cookie sheet, drop dough by 15 rounded measuring tablespoonfuls. Brush dough with 2 teaspoons whipping cream; sprinkle with sparkling sugar.
• Bake 8 to 10 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 20 minutes.
• Meanwhile, in medium bowl, stir together strawberries, blueberries and 2 tablespoons granulated sugar. Let stand until ready to assemble.
• In chilled small bowl, beat 1 cup whipping cream, the powdered sugar and vanilla with electric mixer on high speed until soft peaks form. To serve, place each shortcake on dessert plate; top evenly with berry mixture and whipped cream. Garnish with mint.