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–+ servings

Red, White and Blue Strawberry Shortcake

Tender, flaky, buttery cakes are a perfect canvas for sparkly sugared strawberries, fresh blueberries and delectable fresh homemade whipped cream.
5 from 1 vote
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Servings 8

Equipment

  • heavy duty mixer
  • lemon zester
  • biscuit cutters
  • flexible pastry scraper
  • Rolling Pin
  • baking sheets
  • mixing bowls
  • Parchment paper

Ingredients
  

Shortcake:

  • 1 1/2 cup butter, unsalted softened
  • 1/2 cup sugar
  • 4 cups flour all-purpose
  • 1 teaspoon baking powder
  • 1 pinch salt
  • 1 cup buttermilk
  • 2 teaspoons lemon zest

Strawberry & Blueberry Topping:

  • 5 cups sliced strawberries
  • 1/4 cup lemon juice
  • 1/4 cup sugar
  • 1 cup fresh blueberries

Whipped Cream:

  • 2 cups heavy whipping cream straight from the fridge (cold)
  • 1/3 cup granulated sugar

Instructions
 

Shortcake:

  • Preheat oven to 400°F
  • Using a heavy duty mixer, whip the butter until smooth.
  • Add the sugar, and beat again until incorporated.
  • In a separate bowl, mix the flour, baking powder and salt.
  • Pour half of the flour mixture into the butter mixture.
  • Pour half of the buttermilk into the butter mixture to combine with the flour mixture.
  • Mix gently.
  • Add the second half of the flour mixture to the dough, and the second half of the buttermilk to the dough. Mix gently to combine.
  • Add the lemon zest, and give the mixer a few more turns, but don't over beat the dough.
  • Dust your work surface and turn the dough out of the bowl.
  • Dust the top of the dough, and gently roll dough out to 1 inch thick.
  • Cut dough into circles using a biscuit cutter, or score into squares or diamonds using a knife.
  • Place the dough (pastry) rounds onto a baking sheet lined with parchment paper.
  • Bake at 400°F for 20-30 minutes.

Strawberry and Blueberry Topping

  • In a large mixing bowl combine the strawberries, lemon juice and sugar.
  • Let it sit for about 30 minutes to form its own syrup. You can add the blueberries at this time, or add them when you build your shortcake "sundaes".

Whipped Cream

  • Put your mixing bowl and balloon whip attachment into the fridge for freezer for about 15 minutes so they are cold. Cold utensils will whip cream better.
  • Pour 2 cups cream (right out of the fridge) into the cold mixing bowl.
  • Beat using the balloon whip on medium high until cream starts to thicken.
  • Add the sugar to the thickened cream. If you wait until the cream is thickened before you add the sugar, the sugar won't fall to the bottom of the bowl.
  • Continue to beat the whipped cream until soft peaks form. Do not over beat.

Video

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