Berry Shortcakes #SundaySupper

Sweetened biscuits topped with juicy ripe berries and a dollop of whipped cream make these Berry Shortcakes one of my family’s favorite desserts.

Berry Shortcakes | Sweet tender biscuits topped with berries and mascarpone whipped cream

A Spring Fling with Berry Shortcakes

Since Spring has finally arrived, the Sunday Supper crew is celebrating the food of the season. As my devoted followers know, I have a little obsession with berries. And when we finally get a shipment of fragrant berries in the market, I can’t help but make every berry dessert imaginable. Shortcakes are on the top of that list. Strawberries are traditional, but a mixture of berries truly showcases the sweetness of springtime. And I kicked these babies up another notch by adding some mascarpone to my whipped cream along with just a touch of Chambord to the berries!

Berry Shortcakes | Sweet tender biscuits topped with berries and cream make for the epitome of spring desserts!

The Magic of Berries and Cream

Tender biscuits made with cold butter, heavy cream and buttermilk are the foundation for these sublime shortcakes. But it’s the sweet, ripe, springtime berries and velvety mascarpone whipped cream that push this dessert over the top. Truly an insanely delicious way to showcase the best of the best berries. And a sensational way to usher in a new season, especially after our crazy winter. If you cannot get quality berries in your area yet (a quick inhale will reveal whether they are ripe and fragrant), tuck this recipe away till local berries hit the produce stand. This recipe may become a spring tradition in your home as it is in mine.

Berry Shortcakes
 
Prep time
Cook time
Total time
 
These berry shortcakes are the epitome of springtime desserts
Author:
Recipe type: Dessert
Serves: 6 servings
Ingredients
For the berry topping:
  • 4 cups of berries of your choice, hulled and sliced if needed
  • 2 or more tablespoons of sugar, to taste
  • 1 tablespoon Chambord liqueur, optional
For the biscuits
  • 2 cups flour
  • ⅓ cup plus1 tablespoon sugar for sprinkling
  • 2½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon. kosher salt
  • ½ cup (4 ounces) butter, cut into ½-inch pieces
  • 1 egg
  • ¼ cup heavy cream, plus more to brush over biscuit tops
  • ¼ cup buttermilk
For the whipped cream topping
  • 1 cup heavy cream
  • ½ cup mascarpone cheese
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla bean paste or vanilla extract
Instructions
  1. Put the berries in a large bowl and sprinkle with sugar. Gently toss, then let the berries sit at room temperature for at least 30 minutes.
  2. Preheat the oven to 425°. Line a baking sheet with parchment and set aside.
  3. Sift the flour, ⅓ cup of the sugar, the baking powder, and baking soda into a large bowl. Stir in the salt. Using a pastry blender, a fork, or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse cornmeal.
  4. In a small bowl, beat the egg and heavy cream with a fork. Mix in the buttermilk. Make a well in the center of the flour mixture and pour in the cream mixture. Mix with the fork until the dough is evenly moistened and just comes together; it will still look a little shaggy. Gather the dough and gently knead it three or four times. If the dough seems dry and doesn’t form a cohesive mass, work in more cream, 1 tsp. at a time.
  5. Transfer the dough to a lightly floured surface and roll into a ¾ inch thick disk. Using a 2½ inch diameter biscuit cutter, cut out 6 rounds. Gather scraps and gently knead together if you need more dough for the last couple biscuits.
  6. Brush the biscuit tops with cream and sprinkle with sugar. Bake, rotating the baking sheet once, until the biscuit tops are lightly browned, 10 to 15 minutes. Let the biscuits cool slightly.
  7. Whip the heavy cream and sugar to soft peaks with a hand mixer. Add mascarpone and mix till combined. Add vanilla and Grand Marnier, if using.
  8. Split the warm biscuits in half with a serrated knife and place the bottoms on plates. Spoon a generous serving of the berries and their juice over the biscuit bottoms. It’s OK if some of the berries spill out onto the plate. Top with a dollop of whipped cream and cover each with a biscuit top. Spoon the remaining berries and cream over each shortcake, if desired, and serve immediately.
Notes
Biscuits adapted from Fine Cooking

Berry Shortcakes | Sweet tender biscuits topped with berries and cream make for the epitome of spring desserts!

More Springtime Recipes from My Sunday Supper Friends:

Beverages

Appetizers

Sides

Entreés

Desserts

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Many thanks to my friends, DB (aka Foodie Stuntman) of Crazy Foodie Stunts and Valerie of Lifestyle Food Artistry, for hosting today’s event.

Comments

  1. I think my berry obsession is probably equal to yours! These shortcakes look divine and I love the mascarpone whipped cream!

  2. Holy cow that looks good! I think we should rethink giving summer back because Autumn food doesn’t look THAT good. 🙂

  3. Awww these shortcakes look so decadent! I agree with Maureen… I want spring/summer back!!! 🙂

  4. This is making me yearn for strawberry season here in Georgia. I’m saving this recipe for then.

  5. simply damn deliicous dessert!!!

  6. This is definitely one of the best desserts to welcome the arrival of spring! YUM!

  7. These look delicious! Love berry shortcakes

  8. I am so ready for berry season!! This looks like something my husband would love!

  9. This looks simply delish! I just love strawberries and eat them on everything as soon as they are in season. Thanks for a great recipe!

  10. Your shortcakes are just perfect for all spring and summer long. I bet they’d be great with peaches or cherries too.

  11. Lynn@Happier Than A Pig In Mud says:

    Great colors from the beautiful berries! Welcome Spring:@)

  12. I’m ready to jump up and down when I see the first really pretty berries at the market but if I had your dessert in front of me, I’d be bouncing, not jumping, YUM!

  13. These are beautiful, Liz! And wonderful for getting us into the mood for the new season!
    Pinning for the summer!

  14. I love shortcakes. Yours are gorgeous with the mix of berries.

  15. I love this dessert, so pretty and perfect for spring!!

  16. Sounds like a berry good way to use up those springtime fruits to me 🙂 I’ve never even tried making a shortcake, guess it’s a good time to change that!

  17. Seriously Liz these look divine! My birthday is coming up maybe I can have this for an indulging treat.

  18. My grandmother made shortcakes just like this but called them berry biscuits. Yours look amazing. I love the photographs!

  19. As if I wasn’t craving strawberries enough before, now I really am. Shortcakes need to happen in our kitchen soon!

  20. YUM, I cannot wait for fresh berries!!

  21. Looks so delicious!

  22. I love your addition of the mascarpone to the whipped cream for a little extra body and flavor. Absolutely gorgeous as usual, Liz!

  23. These are perfect to kick off spring, Liz! I’m imagining a summer fruits berry combo here.

    And that mascarpone whipped cream… divine! Pinning.

  24. I love this dessert for Easter! It’s the perfect spring lighter dessert!

  25. It looks AWESOME !!
    The perfect dessert. It’s very popular here, although only with strawberry, as unfortunately we don’t have fresh raspberry or blueberries.

  26. Mixed berries, Mascarpone, and Chambord?! Genius! This is a beautiful spring dessert!

  27. Sweet biscuits would really hit the spot right now, and this all screams spring for sure, love berries.

  28. Just gorgeous! Not to mention the fact that I am tempted by all those other strawberry recipes that pop up under your post! 🙂

  29. Berry season will be here before you know it! This is what a shortcake should look like- yum! 🙂

  30. Yummy! With berries is would have been very delicious!

  31. Simply delicious! I love berries all year round but they do scream spring and summer!

  32. absolutely beautiful Lizzy!! I love all these beautiful berries!!
    xo

  33. I just picked up some gorgeous looking blackberries and raspberries and can’t wait to try this recipe!

  34. This dish is a classic for a reason! It looks delicious.

  35. Geraldine Saucier says:

    Wow this dessert looks fantastic. I love shortcake. Another great recipe thanks for sharing.

  36. Something about the combination of the salty and crunchy biscuit with creamy whipped cream and fresh, sweet and tart berries makes it hard to resist a spoonful!

  37. This is one of my favourite desserts, Liz. What’s not to love? A tall, buttery, flaky biscuit, whipped cream & mascarpone (yum!) and sweet, fresh berries. I can’t wait until there are local strawberries in season. Just a few months more!

  38. Your shortcakes look PERFECT! I need one, please and thank you 🙂

  39. Lizzy,
    Hope you’re doing well.
    These look delicious. Pinned.
    Annamaria

  40. It is that time of year when I am so wanting this dessert. I’ve never tried it with mascarpone though! Best get to it, huh?

  41. Diana @DandelionGreensBlog says:

    It was a crazy Winter! And I’m all about this dessert to bring in Spring! Just lovely.

  42. Mmmmm, I adore short cakes – one of my favorite summer desserts, ever! Although a couple summers ago I discovered you could make savory short cakes and I am *quite* the fan of those too. Not that they displace the sweet versions – not in the least!

  43. I love shortcakes – specially ones with buttermilk in them!! Great Spring Fling recipe!!

  44. A lovely berry recipe indeed. I’m still waiting for spring to arrive, although downtown there are flowers being planted in all those big pots so maybe we aren’t far into the future to see the trees blooming. Today is going to be nice! In the meantime, I will just look at your beautiful dessert a few more minutes.

  45. Berries are my favorite too! Your shortcakes look so pretty! So true, they’re the perfect dessert to showcase fresh berries.

  46. Lovely Liz! Berrilicious!

  47. I’ll have to try adding mascarpone to whipped cream and Chambord to berries. As always, your berry dessert (maybe even brunch) looks berry dee-licious!

  48. Hands down these beat the spongy things in the supermarket!

  49. I’m drooling over here. I wish I had that for breakfast right now!

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