Best 12 Berry Shortcake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Calling all dessert enthusiasts! If you're craving a delightful treat that combines the sweetness of fresh berries with the fluffy softness of a shortcake, then you've come to the right place. In this article, we'll guide you through the journey of discovering the best berry shortcake recipe, one that will tantalize your taste buds and leave you wanting more. From classic shortcake recipes that have been passed down through generations to modern twists that incorporate unique flavor combinations, we'll provide you with all the information you need to create a berry shortcake that will be the star of your next gathering. So, let's embark on this sweet adventure together and find the perfect berry shortcake recipe that will satisfy your craving for a delectable dessert experience!

Let's cook with our recipes!

SUMMER BERRY STACKED SHORTCAKE



Summer Berry Stacked Shortcake image

This stacked shortcake gives a classic summer dessert the large-format (think sheet cake and slab pies) treatment with big tender biscuits layered with juicy berries, and tangy yogurt whipped cream. Use any seasonal berries you like, but if you'd like to use strawberries, hull and cut them into halves if they are small or quarters if they are large. (Note that the juiciest summer berries won't need as much sugar. If the berries leave juices on your hands when you handle them, cut the sugar in the berry mixture to 1 tablespoon.)

Provided by Yossy Arefi

Categories     cakes, dessert

Time 2h

Yield One 9-inch cake

Number Of Ingredients 19

3 cups/385 grams all-purpose flour
3 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 cup/120 milliliters buttermilk, chilled
1/2 cup/120 milliliters heavy cream, chilled
1 large egg, cold
8 tablespoons/115 grams unsalted butter (1 stick), cold and cut into 1/2-inch pieces
2 teaspoons turbinado sugar
About 5 cups/700 grams mixed summer berries
1 to 2 tablespoons granulated sugar (for ripe summer or store-bought berries, respectively)
1 tablespoon lemon juice
1/2 teaspoon vanilla extract
1/2 cup/120 milliliters Greek yogurt
1/4 cup/30 grams confectioners' sugar (unsifted)
1 teaspoon vanilla extract
Pinch of kosher salt
1 1/2 cups/360 milliliters heavy cream

Steps:

  • Heat oven to 400 degrees. Trace an 8-inch circle onto two pieces of parchment paper. Line two baking sheets with the paper, writing-side down.
  • Whisk together flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk together buttermilk, cream and egg in a liquid measuring cup.
  • Use a pastry cutter or your fingers to cut the butter into the flour mixture until it is the size of small peas. Make a well in the center and pour in the liquid. Stir the mixture together until just combined, then use your hands to knead it a few times until the dough comes together. It will be the texture of thick cookie dough.
  • Divide the dough into two equal pieces, place each onto one of the prepared baking sheets and use lightly damp hands to press it into a circle just inside the traced line. (Do your best to pat the tops flat while keeping the edges perpendicular to the pan.) Chill the dough on the baking sheets in the refrigerator until firm, about 15 minutes (dough can be chilled up to 4 hours). Just before baking, sprinkle each round with 1 teaspoon turbinado sugar.
  • Bake the shortcakes until golden and cooked through, 20 to 25 minutes, rotating the pans from front to back and top to bottom halfway through the baking time. Cool completely.
  • While the shortcakes are cooling, macerate the berries and make the cream: Add berries, sugar, lemon and vanilla to a large bowl. Use a fork to gently mash up to 1/4 cup of the berries. (This doesn't have to be exact, but you want to create a little bit of liquid if your berries aren't naturally super juicy.) Stir gently to combine and let sit for about 30 minutes.
  • For the cream, add the yogurt, sugar, vanilla and salt to the bowl of a stand mixer fitted with the whisk attachment. Mix on medium speed until combined. Add the heavy cream, and whip until very firm peaks form. (You can complete the shortcakes, cream and berries up to 4 hours in advance, refrigerating the cream and berries until ready to serve.)
  • To serve, place one of the cooled shortcakes on a serving plate. Top with half of the cream followed by half the berries. (Don't spread the cream quite to the edges, as it will spread when you add the other shortcake.) Repeat with the remaining shortcake, cream and berries. If there is a lot of extra berry juice left in the bowl, serve it alongside the cake.
  • Slice the cake with a long serrated knife and serve. The shortcake can be layered up to about 1 hour in advance and stored in the fridge. It will soften as it sits.

TRIPLE BERRY CREAM CHEESE SHORTCAKE



Triple Berry Cream Cheese Shortcake image

Provided by Valerie Bertinelli

Categories     dessert

Time 2h30m

Yield 6 servings

Number Of Ingredients 18

6 ounces cream cheese, at room temperature
3 tablespoons sugar
1 large egg white
6 cups mixed blueberries, blackberries and raspberries
1/4 cup sugar
1 tablespoon lemon juice
Zest of 1 orange
Whipped cream, for serving
Small fresh mint leaves, for serving
Nonstick cooking spray, for the baking dish
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 large egg
3/4 cup whole milk

Steps:

  • For the cream cheese swirl: Mix together the cream cheese, sugar and egg white in a small bowl until smooth.
  • For the berries and cream: Gently toss the mixed berries with the sugar, lemon juice and orange zest in a large bowl. Let stand, gently stirring occasionally, until the sugar has dissolved and the mixture is juicy (some of the raspberries will break down), about 1 hour. Refrigerate until ready to serve.
  • For the cake: Preheat the oven to 350 degrees F. Spray a 9-inch square baking dish with nonstick cooking spray and line the bottom with parchment.
  • Whisk together the flour, baking powder and salt in a medium bowl. In a large bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Beat in the vanilla and egg. Add the flour mixture in 3 batches, alternating with the milk and beginning and ending with the flour. Beat until the flour is just incorporated.
  • Spoon the batter into the prepared baking dish and smooth with an offset spatula. Add big dollops of the cream cheese mixture all over the surface and use a small spoon to swirl it in slightly, then smooth the top again.
  • Bake the cake until a wooden toothpick inserted into the center comes out clean, about 30 minutes. Cool the cake in the baking dish for 10 minutes, then remove and cool it completely, cream cheese-side-up.
  • Cut the cake into squares and serve topped with the berries. Add a dollop of whipped cream. Garnish with the mint.

LEMON-BERRY SHORTCAKE



Lemon-Berry Shortcake image

This simple lemon shortcake is tender and not overly sweet. Enjoy this summertime classic with a generous layer of whipped topping and berries. -Meryl Herr, Overland Park, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg, room temperature
2/3 cup buttermilk
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
TOPPING:
1 cup fresh blackberries
1 cup sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups reduced-fat whipped topping

Steps:

  • Preheat oven to 350°. Grease and flour a 9-in. round baking pan., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk egg, buttermilk, melted butter, lemon zest, lemon juice and vanilla. Add to dry ingredients; stir just until moistened. Fold in 1 cup strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For topping, toss berries with lemon juice and sugar. To serve, spread whipped topping over cake. Top with berries.

Nutrition Facts : Calories 252 calories, Fat 9g fat (6g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 40g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.

TRIPLE BERRY SHORTCAKE



Triple Berry Shortcake image

My great-great-grandmother handed down her shortcake recipe. I'm sharing it because it's way too fabulous to keep it a secret! -Sara Kingsmore, Vadnais Heights, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 15

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
2 tablespoons vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
TOPPING:
1-1/2 cups fresh blueberries
1-1/2 cups sliced fresh strawberries
1-1/2 cups fresh raspberries
2 tablespoons sugar
Sweetened whipped cream, optional

Steps:

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack., For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream if desired.

Nutrition Facts : Calories 361 calories, Fat 14g fat (8g saturated fat), Cholesterol 83mg cholesterol, Sodium 301mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 2g fiber), Protein 5g protein.

OLD-FASHIONED BERRY SHORTCAKE



Old-Fashioned Berry Shortcake image

This traditional shortcake is a classic for a reason -- just about everyone loves the play of tart, juicy berries, airy whipped cream, and layers of delicate cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Number Of Ingredients 16

Unsalted butter, for pans
1 cup all-purpose flour
2/3 cup cornstarch
6 large whole eggs plus 4 large egg yolks, room temperature
1 cup granulated sugar
1/4 teaspoon salt
2 teaspoons pure vanilla extract
3/4 cup vegetable oil
1 quart heavy cream
1/2 cup confectioners’ sugar
1 vanilla bean, split in half lengthwise
1 pint small strawberries
1/2 pint blackberries
1/2 pint raspberries
1/2 pint blueberries
Fresh mint leaves, for garnish

Steps:

  • Heat oven to 350 degrees. Butter two 9-by-2-inch round cake pans; set aside. In a large bowl, sift together flour and cornstarch; set aside.
  • In the bowl of an electric mixer fitted with whisk attachment, combine eggs, egg yolks, granulated sugar, salt, and 1 teaspoon vanilla. Beat on high speed until mixture is thick and holds a ribbonlike trail on the surface when you raise the whisk, about 5 minutes.
  • Place reserved flour mixture on a large piece of parchment paper. Holding paper like a funnel, add flour mixture to egg mixture. With machine running on low speed, mix until just combined. In a steady stream, immediately add oil; mix until just combined. Remove bowl from mixer; detach the whisk. Using the whisk, fold mixture several times.
  • Divide batter between pans. Bake cakes, rotating pans halfway through baking time, until the centers spring back when you touch them with your finger, about 30 minutes.
  • Immediately turn cakes out onto a wire rack; let stand until completely cool.
  • Combine cream, confectioners' sugar, and remaining teaspoon vanilla extract in clean mixer bowl. Scrape in vanilla seeds; reserve pod for another use. Starting on low speed and increasing to medium high, whip until stiff peaks form, about 2 minutes.
  • Using a serrated knife, slice cakes in half; place one layer on a serving plate. Spread one-fourth of whipped cream over the layer; arrange strawberries on top. Repeat process with remaining layers, cream, and berries. Refrigerate until serving; garnish with mint.

BERRY SHORTCAKE



Berry Shortcake image

I combined my mother's and mother-in-law's strawberry shortcake recipes to come up with the ultimate summer treat. -Barb Mohr, Green Bay, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 6 servings.

Number Of Ingredients 12

2 cups sliced fresh strawberries
1 cup fresh blueberries
2 tablespoons sugar
SHORTCAKE:
1 cup all-purpose flour
1/4 cup plus 1 tablespoon sugar, divided
1/2 teaspoon baking soda
Dash salt
1/4 cup cold butter, cubed
1/3 cup milk
1/4 cup sour cream
Whipped cream, optional

Steps:

  • In a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside., In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and sour cream; stir into crumb mixture just until moistened., Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes; cut into six wedges. , To assemble, cut each wedge in half; place bottoms on dessert plates. Top each with berry mixture. Replace wedge tops. Garnish with whipped cream if desired.

Nutrition Facts : Calories 251 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 188mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

ALMOND SHORTCAKE WITH TRIPLE-BERRY SAUCE



Almond Shortcake with Triple-Berry Sauce image

Here's a shortcake that's super easy. The batter is just spread and baked in a 13x9-inch pan. The fruit is drenched in a sweet sauce.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h50m

Yield 12

Number Of Ingredients 17

3/4 cup sugar
4 teaspoons cornstarch
1 1/2 cups water
4 to 6 drops red food color, if desired
4 cups sliced strawberries
1 1/3 cups raspberries
1 1/3 cups blueberries
2 cups Gold Medal™ all-purpose flour
1/2 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup butter or margarine
3/4 cup milk
1 teaspoon almond extract
2 eggs, slightly beaten
1 tablespoon sugar
1/2 cup sliced almonds

Steps:

  • In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Stir in water and food color. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat; cool 10 minutes. Stir in berries. Cover and refrigerate until serving.
  • Heat oven to 450°F. Grease bottom and sides of rectangular pan, 13x9x2 inches, with shortening. In medium bowl, mix flour, 1/2 cup sugar, the baking powder and salt. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk, almond extract and eggs just until blended. Spread in pan. Sprinkle with 1 tablespoon sugar and the almonds.
  • Bake shortcake 10 to 12 minutes or until light golden brown. Cool completely, about 1 hour. Serve with Triple-Berry Sauce.

Nutrition Facts : Calories 320, Carbohydrate 49 g, Cholesterol 55 mg, Fiber 4 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 290 mg

NEELY'S BERRY SHORTCAKE



Neely's Berry Shortcake image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h22m

Yield 4 to 6 servings

Number Of Ingredients 13

4 cups stemmed and halved strawberries
2 cups blueberries
2 cups blackberries
2 tablespoons honey
2 tablespoons orange flavored liqueur
1/4 cup sugar
1 refrigerated can large biscuits
3 tablespoons unsalted butter, melted
Whipped cream, recipe follows
Sanding sugar
1 cup heavy cream
1/4 cup sugar
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 375 degrees F.
  • In a large bowl, add all the berries along with the honey, liqueur and sugar. Mix together and refrigerate for 1 hour.
  • Arrange the biscuits onto a sheet tray lined with parchment paper. Brush butter over the tops and sprinkle with sanding sugar. Bake according to the cooking instructions on the package. When baked, remove from the oven and allow to cool.
  • Cut the biscuits in half and cover the bottom half with berries. Top with a dollop of whipped cream and drizzle with some of the berry juice. Cover with the top half of the biscuit or lean it on the side. Arrange on serving plates or on a platter and serve.
  • In a large bowl, beat the heavy cream with a hand-held mixer until a foam forms. Add the sugar and vanilla extract. Continue beating until soft peaks form.

CITRUS BERRY SHORTCAKE



Citrus Berry Shortcake image

Here's a quick and easy classic with a soft shortcake layer. Sometimes, I'll sprinkle blueberries over the top for an especially colorful finish. -Meryl Herr, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 8 servings.

Number Of Ingredients 17

1-1/3 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup buttermilk
1/4 cup butter, melted
1 large egg
1 tablespoon orange juice
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1 cup sliced fresh strawberries
TOPPING:
1-1/2 cups sliced fresh strawberries
1 tablespoon lemon juice
1 teaspoon sugar
2 cups whipped topping
2 teaspoons orange liqueur or orange juice

Steps:

  • Preheat oven to 350°. Line bottom of a greased 9-in. round baking pan with parchment; grease paper., In a large bowl, whisk flour, sugar, baking powder and salt. In another bowl, whisk buttermilk, melted butter, egg, orange juice, orange zest and vanilla. Stir into dry ingredients just until moistened. Fold in 1 cup sliced strawberries. Transfer to prepared pan., Bake 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing from pan to a wire rack; remove parchment. Cool completely., For topping, in a small bowl, toss strawberries with lemon juice and sugar. Refrigerate until serving. In another bowl, mix whipped topping and liqueur; spread over cake. Drain strawberries; arrange over top.

Nutrition Facts : Calories 268 calories, Fat 10g fat (7g saturated fat), Cholesterol 42mg cholesterol, Sodium 245mg sodium, Carbohydrate 39g carbohydrate (20g sugars, Fiber 2g fiber), Protein 4g protein.

RAZZLE-DAZZLE BERRY SHORTCAKE



Razzle-Dazzle Berry Shortcake image

Quick dessert recipe? Two steps and ten minutes is all that you require to make this delicious three berry shortcake using prepared pound cake and pie filling.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 10m

Yield 6

Number Of Ingredients 5

1 1/2 cups raspberry pie filling (from 21-oz can)
1 cup sliced fresh strawberries
3/4 cup fresh blueberries
6 slices (about 3/4 inch thick) angel food or pound cake (3x2 1/2 inches)
3/4 cup whipped cream topping (from 7-oz can)

Steps:

  • In medium bowl, mix pie filling, strawberries and blueberries.
  • Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates. Top with fruit mixture and whipped cream.

Nutrition Facts : Calories 370, Carbohydrate 84 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 62 g, TransFat 0 g

APRICOT BERRY SHORTCAKE



Apricot Berry Shortcake image

"This is a fun an convenient alternative to traditional strawberry shortcake," notes field editor Marion Lowery of Medford, Oregon. "It's a delightful dessert that's easy to assemble using purchased sponge cakes."

Provided by Taste of Home

Categories     Desserts

Time 15m

Yield 2 servings.

Number Of Ingredients 8

1 cup fresh raspberries and/or blackberries
1 tablespoon sugar
Dash ground nutmeg
1/4 cup apricot jam
1 teaspoon butter
Dash salt
2 individual round sponge cakes
Whipped cream

Steps:

  • In a small bowl, combine the berries, sugar and nutmeg. Cover and refrigerate for 1 hour., In a small saucepan, cook and stir the jam, butter and salt over low heat until butter is melted. In a microwave, warm the sponge cakes on high for 20 seconds; place on serving plates. Top with berry mixture and drizzle with apricot sauce. Top with a dollop of whipped cream.

Nutrition Facts : Calories 253 calories, Fat 4g fat (2g saturated fat), Cholesterol 33mg cholesterol, Sodium 283mg sodium, Carbohydrate 54g carbohydrate (32g sugars, Fiber 4g fiber), Protein 2g protein.

MIXED BERRY SHORTCAKE



Mixed Berry Shortcake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

3 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1 1/4 cups buttermilk
1 tablespoon vanilla extract
2 pints mixed berries (including strawberries)
1/3 cup granulated sugar
Zest and juice of 1 small orange
1 cup cold heavy cream
7 ounces plain Greek yogurt
1/2 cup granulated sugar
2 tablespoons brown sugar

Steps:

  • For the biscuits: Preheat the oven to 450 degrees F.
  • Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
  • Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
  • For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
  • For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
  • To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

Tips:

  • Use fresh, ripe berries for the best flavor. If you can't find fresh berries, frozen berries can be used instead.
  • To make the biscuits light and fluffy, be sure to use cold butter and buttermilk. Do not overwork the dough, or the biscuits will be tough.
  • You can use any type of berry you like for this recipe. Some popular options include strawberries, blueberries, raspberries, and blackberries.
  • If you don't have a biscuit cutter, you can use a glass or a cup to cut out the biscuits.
  • Serve the shortcakes warm with whipped cream or ice cream.

Conclusion:

Berry shortcake is a classic summer dessert that is easy to make and always a hit. With fresh, ripe berries, light and fluffy biscuits, and a dollop of whipped cream or ice cream, this dessert is sure to please everyone at your table. So next time you're looking for a quick and easy dessert, give this recipe a try.

Related Topics