Mixed Berry Shortcake is a celebration of summer in every bite, blending juicy berries, fluffy cake, and creamy whipped topping. The tender, golden shortcake base pairs perfectly with the vibrant medley of strawberries, blueberries, and raspberries, creating a harmony of sweet and tart flavors. With just 30 minutes of prep and 18 minutes of baking, this dessert is surprisingly simple yet utterly indulgent. Let it cool for an hour to let the flavors meld, and you’ll be rewarded with a treat that’s as refreshing as it is satisfying.
Each forkful offers a delightful contrast of textures—crumbly cake, velvety cream, and bursts of fresh berry goodness. It’s a dessert that feels both elegant and comforting, perfect for sharing or savoring solo. Whether it’s a sunny picnic or a cozy family dinner, this shortcake brings a touch of joy to any occasion. The bright, fruity aroma alone will have everyone eagerly waiting for that first slice. Dive in and let this dessert remind you why simple ingredients can create the most unforgettable moments.
Ingredients for Mixed Berry Shortcake
- Shortcakes:
- 2¾ cups (13¾ oz/389 g) all-purpose flour
- ¼ cup (2 oz/57 g) granulated sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup (6 oz/170 g) butter, cold and diced (use unsalted for better control of flavor)
- 1 cup (8 oz/225 g) sour cream, cold (plain yogurt can be substituted)
- 2 large eggs, cold
- 1 teaspoon vanilla extract
- 2 tablespoons milk (any type works)
- Mixed Berries:
- 4 cups (20 oz/568 g) fresh mixed berries (halved or quartered if large, such as strawberries)
- 6 to 8 tablespoons granulated sugar, to taste (adjust based on berry sweetness)
- Whipped Cream:
- 2 cups (16 fl oz/480 ml) heavy whipping cream
Step-by-Step Instructions
- Preheat the oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
- Mix dry ingredients: In a medium bowl, combine the flour, sugar, baking powder, and salt.
- Cut in the butter: Add the cold, diced butter to the dry ingredients. Use a pastry blender or your fingers to cut the butter into the mixture until it resembles coarse crumbs.
- Combine wet ingredients: In a separate medium bowl, whisk together the sour cream, eggs, and vanilla extract.
- Form the dough: Stir the wet ingredients into the dry ingredients just until a dough forms. Avoid overmixing.
- Shape the dough: On a lightly floured surface, pat the dough into a 5×10-inch (12½x25½-cm) rectangle that is 1 inch (2½ cm) high.
- Cut the shortcakes: Cut the dough lengthwise down the middle, then cut each half into 4 squares. Transfer the squares to the prepared baking sheet, spacing them evenly apart.
- Brush with milk: Lightly brush the tops of the shortcakes with milk to help them brown.
- Bake: Bake for 18 to 20 minutes, or until the shortcakes are golden and firm when tapped lightly. Let them cool completely for about 1 hour.
- Prepare the berries: In a large bowl, combine the mixed berries with the desired amount of sugar. Let them macerate at room temperature for about 15-20 minutes to release their juices.
- Whip the cream: In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld mixer), whip the heavy cream to soft peaks. Refrigerate until ready to use.
- Assemble the shortcakes: Split the cooled shortcakes in half horizontally. Place the bottoms on individual plates, top with a generous portion of the berry mixture, and add a dollop of whipped cream. Place the shortcake tops on the cream and serve immediately.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Mixed Berry Shortcake with a drizzle of raspberry coulis or a sprinkle of toasted almond slices for added texture. For a citrusy twist, add a dollop of lemon curd alongside the whipped cream. If you’re feeling indulgent, a scoop of vanilla ice cream makes this dessert even more irresistible!
Serve It Right: Presentation Tips
For a stunning presentation, layer the shortcakes, berries, and whipped cream in clear glass dessert bowls or on elegant plates. Garnish with a few fresh mint leaves or a dusting of powdered sugar for a finishing touch. Serve with a side of sparkling wine or iced tea to complement the sweet and tangy flavors.
Keep It Fresh: Storage and Reheating Tips
Store leftover shortcakes in an airtight container at room temperature for up to 2 days. The berry mixture and whipped cream should be kept separately in the fridge and used within 24 hours. To refresh the shortcakes, warm them in a 300°F (150°C) oven for 5 minutes before assembling.
Mix It Up: Recipe Variations
Swap the mixed berries for sliced peaches or strawberries for a seasonal twist. For a richer shortcake, replace the sour cream with Greek yogurt or buttermilk. If you’re gluten-free, use a 1:1 gluten-free flour blend to make the shortcakes just as delicious.
Quick Tips: Time-Saving Hacks
To save time, prepare the shortcake dough the night before and refrigerate it, then bake it fresh in the morning. Use a food processor to quickly cut the butter into the dry ingredients. For the berries, toss them with sugar while the shortcakes are baking to let them macerate efficiently.
Mixed Berry Shortcake
Ingredients
Shortcakes
- 2¾ cups all-purpose flour (13¾ oz/389 g)
- ¼ cup granulated sugar (2 oz/57 g)
- 4 teaspoons baking powder
- 1 teaspoon salt
- ¾ cup butter cold and diced (6 oz/170 g)
- 1 cup sour cream cold (8 oz/225 g)
- 2 large eggs cold
- 1 teaspoon vanilla extract
- 2 tablespoons milk
Mixed Berries
- 4 cups fresh mixed berries halved or quartered if large (20 oz/568 g)
- 6 to 8 tablespoons granulated sugar to taste
- 2 cups heavy whipping cream (16 fl oz/480 ml)
Instructions
- Make the Shortcakes
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Set aside.
- 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.
- 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.
- On a lightly floured surface, pat the dough into a 5×10-inch (12½x25½-cm) rectangle that is 1 inch (2½ cm) high.
- Cut the shortcake lengthwise down the middle, then cut each half into 4 squares. Transfer to the prepared baking sheet, spacing them evenly apart.
- 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.
- Make the Filling
- In a large bowl, combine the berries with the desired amount of sugar and let them macerate at room temperature.
- 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.
- 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.
