Sweetened biscuits topped with juicy ripe berries and a dollop of whipped cream make these Berry Shortcakes with Buttermilk Biscuits one of my family’s favorite desserts.
Berry Shortcakes with Buttermilk Biscuits
Since Spring has finally arrived, and desserts are focused on seasonal ingredients. 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! Whoa, these gems were tasty!!!
Tips for Making Shortcakes AKA Buttermilk Biscuits
- PRO-Tip: Tender biscuits must be made with cold butter, plus the heavy cream and buttermilk add to the perfectly textured foundation for these sublime mixed berry shortcakes.
- The sweet, ripe, springtime berries and velvety mascarpone whipped cream that push this dessert over the top.
- Do not over work your biscuit dough once you add the liquids, but your dough should be mixed enough so you can cut out nice rounds.
- PRO-Tip: Overworking will encourage gluten formation, thus making the biscuits tough.
- PRO-Tip: With your biscuit cutter, press straight down instead of twisting. This ensures the edges don’t get compressed and that helps with a better rise.
- Bake these cold in a hot oven. So don’t let your dough sit around at room temperature. The cold butter will produce more steam when heated and assist the rise.
- PRO-Tip: Alcohol is a flavor enhancer just like salt! So adding a little Chambord to the berries offers a delicious nuance while making them even more tasty.
- If you avoid alcohol, just leave this out.
- 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.
Shortcakes are 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. These berry shortcakes may become a spring tradition in your home as it is in mine.
A Few More Springtime Recipes:
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Palm Sunday Easter Bread by Love and Confections
- Best Berry Desserts
- Simple Strawberry Pie
- Raspberry Cream Scones
- Summer Fruit Tart
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
- 1/3 cup plus1 tablespoon sugar for sprinkling
- 2 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon. kosher salt
- 1/2 cup (4 ounces) butter, cut into 1/2-inch pieces
- 1 egg
- 1/4 cup heavy cream, plus more to brush over biscuit tops
- 1/4 cup buttermilk
For the whipped cream topping
- 1 cup heavy cream
- 1/2 cup mascarpone cheese
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 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.
- Preheat the oven to 425°. Line a baking sheet with parchment and set aside.
- Sift the flour, 1/3 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.
- 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.
- Transfer the dough to a lightly floured surface and roll into a 3/4 inch thick disk. Using a 2 1/2 inch diameter biscuit cutter, cut out 6 rounds. Gather scraps and gently knead together if you need more dough for the last couple biscuits.
- 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.
- 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.
- 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.
Biscuits adapted from Fine Cooking