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Mixed Berry Shortcake Recipe
Take a Strawberry Shortcake and give it a twist! That's my Mixed Berry Shortcake recipe — filled with the summer berries you know and love!
👥 8 Servings⏱️ Prep & Cook: 48 min⏳ Prep: 30 min🔥 Cook: 18 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- baking sheet
- oven
- bowl
- blender
- whisk
📝 Preparation Steps
1
Make the Shortcakes
2
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
3
In a medium bowl, combine the flour, sugar, baking powder, and salt, then cut in the butter with a pastry blender until the mixture is crumbly.
baking powder4 teaspoons(8 oz/225 g) sour cream, cold1 cup(20 oz/568 g) fresh mixed berries (halved or quartered if large)4 cups(16 fl oz/480 ml) heavy whipping cream2 cupssalt1 teaspoon
4
In a separate medium bowl, whisk together the sour cream, eggs, and vanilla extract, then stir into the dry ingredients just until a dough is formed.
(8 oz/225 g) sour cream, cold1 cuplarge eggs, cold2(20 oz/568 g) fresh mixed berries (halved or quartered if large)4 cups(16 fl oz/480 ml) heavy whipping cream2 cupsvanilla extract1 teaspoon
5
On a lightly floured surface, pat the dough into a 5x10-inch (12½x25½-cm) rectangle that is 1 inch (2½ cm) high.
6
Cut the shortcake lengthwise down the middle, then cut each half into 4 squares. Transfer to the prepared baking sheet, spacing them evenly apart.
7
Brush the tops of the shortcakes with the milk and bake for 18 to ⏱️ 20 minutes or until golden and firm when tapped lightly. Let cool completely, for about ⏱️ 1 hour.
(8 oz/225 g) sour cream, cold1 cupmilk2 tablespoons(20 oz/568 g) fresh mixed berries (halved or quartered if large)4 cups(16 fl oz/480 ml) heavy whipping cream2 cups
8
Make the Filling
9
In a large bowl, combine the berries with the desired amount of sugar and let them macerate at room temperature.
10
In the bowl of a stand mixer fitted with a whisk attachment or with a medium bowl and a handheld electric mixer, whip the cream to soft peaks. Refrigerate until needed.
11
When ready to serve, split the shortcakes in half horizontally and place the bottoms on individual plates. Divide the berry mixture among the shortcakes, then top with a big dollop of whipped cream and place the shortcake tops on the cream. Serve immediately.
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