Fresh, juicy berries, buttery shortcakes, and clouds of vanilla cream—this is the kind of dessert that feels like a warm hug on a sunny day. Whether you’re hosting friends or just want to treat yourself after a long day, these Mixed Berry Shortcakes are the perfect little celebration on a plate.
Why You’ll Love This Recipe
Between the flaky, tender biscuits and the luscious swirl of vanilla cream, this dessert is a beautiful balance of rustic charm and a touch of elegance. My kids call it “cloud cake,” and honestly? Not far off.
- Perfect for summer gatherings or an easy weekend treat.
- You can use whatever berries you have on hand—fresh or frozen!
- The homemade cream has a subtle vanilla flavor that takes it over the top.
- Assembles in minutes once everything’s prepped.
Ingredients Breakdown
Essentials
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp granulated sugar (plus 2 tbsp for macerating berries)
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk (plus extra for brushing)
- 1 tsp pure vanilla extract
- 2 cups mixed berries (strawberries, blueberries, raspberries, blackberries)
- 1 cup heavy whipping cream
- 1 tsp powdered sugar (optional, for cream)
Pro Tips
- If using frozen berries, thaw and drain first to prevent soggy shortcakes.
- Chill your mixing bowl and beaters before whipping the cream—it really helps the texture.
Step-by-Step Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, salt, and sugar.
- Add cold butter and use your fingers or a pastry cutter to work it in until the mixture resembles coarse crumbs.
- Stir in milk and vanilla until just combined—don’t overmix!
- Turn dough onto a floured surface and gently pat into a 1-inch thick round. Cut into 6 shortcakes using a biscuit cutter or glass.
- Place on the baking sheet, brush with a little milk, and bake for 12-15 minutes until golden.
- While the shortcakes bake, toss your berries with 2 tablespoons sugar and let them sit to release their juices.
- In a separate chilled bowl, whip the cream with vanilla and powdered sugar until soft peaks form. Set aside in the fridge.
- Once shortcakes are done and slightly cooled, slice in half horizontally.
- To assemble: spoon berries over the bottom half, add a big dollop of vanilla cream, and cap with the top half of the shortcake. Optional: dust with powdered sugar or garnish with mint.
Chef’s Tips and Tricks
- Don’t overwork the dough—gentle hands make fluffy shortcakes.
- If berries are tart, add a drizzle of honey or maple syrup to balance.
- You can bake the shortcakes in advance! Just warm them slightly before serving.
- Short on time? Use store-bought biscuits and level them up with homemade cream and berries.
Recipe Variations and Serving Suggestions
- Swap berries for sliced peaches or nectarines in late summer.
- Add a touch of lemon zest to the whipped cream for a zingy twist.
- Make minis for cute individual servings at brunch or baby showers.
- Serve with a scoop of vanilla bean ice cream for extra indulgence.
FAQs
Can I make these ahead of time?
You can bake the shortcakes and prepare the berries a few hours in advance. Just assemble right before serving to keep everything fresh.
What if I don’t have heavy cream?
You can use cooled coconut cream for a dairy-free alternative—just whip it the same way!
Do they store well?
Shortcakes are best fresh, but you can store any extras in an airtight container for up to 2 days and reheat them in the oven.
Recipe Card
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 3 tbsp granulated sugar
- 1/2 cup cold unsalted butter, cubed
- 2/3 cup whole milk
- 1 tsp pure vanilla extract
- 2 cups mixed berries
- 2 tbsp granulated sugar (for berries)
- 1 cup heavy whipping cream
- 1 tsp powdered sugar (optional)
Instructions:
- Preheat oven to 425°F and line a baking sheet with parchment paper.
- Whisk flour, baking powder, salt, and sugar in a bowl.
- Cut in butter until the mixture resembles coarse crumbs.
- Stir in milk and vanilla. Don’t overmix.
- Pat dough to 1-inch thick. Cut into 6 rounds, place on sheet, brush with milk.
- Bake 12–15 minutes or until golden.
- Toss berries with 2 tbsp sugar and let sit to macerate.
- Whip cream with vanilla and powdered sugar until soft peaks form.
- Slice shortcakes, layer with berries and cream, and top with the other half.
Love this recipe? Snap a pic of your sweet creation and tag @thekitchensaid on Instagram! I’d be thrilled to see how you’re enjoying these mixed berry delights in your kitchen. Don’t forget to share the joy—pin it, share it, and pass it along to a fellow dessert lover!
