Red, White, and Blueberry Shortcake

These Red, White, and Blueberry Shortcakes are a fresh take on a classic dessert, perfect for summer gatherings. Buttery biscuits made with Plugrà create the ideal base for layers of juicy macerated berries and lightly sweetened whipped cream.

Servings
6 shortcakes
Prep Time
30 mins
Cook Time
20-25 mins
Recipe by
Midwest Nice
Ingredients

Buttery Biscuits

3 cups all-purpose flour
½ cup granulated sugar
2 tbsp baking powder
1 tsp baking soda
¼ tsp salt
10 tbsp unsalted Plugrà butter, cut into small cubes
1 cup plus 1 tbsp buttermilk
2 tsp vanilla extract
turbinado sugar, for sprinkling

Macerated Berries

1 dry pint strawberries, rinsed and sliced
1 dry pint blueberries, rinsed
½ cup granulated sugar

Fresh Whipped Cream

2 cups heavy cream
¼ cup powdered sugar
2 tsp vanilla extract
Steps
1
For the Buttery Biscuits: Preheat oven to 400°F. Line a baking tray with parchment paper and set aside.
2
In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt. Add cubed butter and toss to coat.
3
Using your fingers, press butter into the dry mixture until pieces are the size of small peas.
4
Add buttermilk and vanilla, mixing just until a dough forms.
5
Turn dough onto a floured surface and roll into a 1½-inch thick rectangle.
6
Fold dough north to south and roll again. Repeat folds east to west, south to north, and west to east, rolling between each fold.
7
Using a 3-inch floured cutter, cut into 6 biscuits, rerolling scraps if needed.
8
Place biscuits on baking tray, brush tops with reserved buttermilk, and sprinkle with turbinado sugar.
9
Bake 20–25 minutes or until golden brown. Cool on a wire rack.
10
For the Macerated Berries: Combine strawberries, blueberries, and sugar in a bowl. Stir and let sit at least 20 minutes before serving.
11
For the Fresh Whipped Cream: Whip cream, powdered sugar, and vanilla until soft peaks form using a mixer.
12
Finish by hand with a whisk to reach medium peaks. Refrigerate until ready to use.
13
To Assemble: Slice a biscuit in half. Add berries and whipped cream to the bottom half, top with the second biscuit, and repeat with another layer of cream and berries. Serve immediately.