Sweetened biscuits topped with juicy ripe berries and a dollop of whipped cream make these Berry Shortcakes one of my family’s favorite desserts.
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!
Tender biscuits made with cold butter, heavy cream and buttermilk are the foundation for these sublime mixed berry 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. These berry shortcakes may become a spring tradition in your home as it is in mine.Print
These berry shortcakes are the epitome of springtime desserts
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
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
More Springtime Recipes from My Sunday Supper Friends:
- Easter Egg Smoothie by Sew You Think You Can Cook
- Home-made Limoncello by Manu’s Menu
- Meyer Lemon Rosemary Martini by The Redhead Baker
- Asparagus and Roasted Garlic Hummus by Palatable Pastime
- Baked Lemon and Goat Cheese Dip by The Girl In The Little Red Kitchen
- Cauliflower Salad by Wallflour Girl
- Green Asparagus Soup with Seared Scallops by An Appealing Plan
- Panzanella Primavera by Culinary Adventures with Camilla
- Salmon Berry and Almond Salad with Lemon Honey Dressing by Family Foodie
- Skillet Spinach Artichoke Dip by Life Tastes Good
- Asparagus Gribiche by The Wimpy Vegetarian
- Early Peas with Pearl Onions in Cream by Lifestyle Food Artistry
- Roasted Asparagus with Balsamic Mustard Vinaigrette by Food Done Light
- Sauteed Artichokes & Potatoes by Carrie’s Experimental Kitchen
- Spring Green Rice by Magnolia Days
- Artichoke Pesto Pasta by PancakeWarriors
- Crispy Honey Chicken Spring Salad by Rants From My Crazy Kitchen
- Early Spring Risotto by Cooking Chat
- Honey Lemon Shrimp by Cindy’s Recipes and Writings
- Irish Lamb Stew by Food Lust People Love
- Perfect Scrambled Eggs with Asparagus, Goat Cheese and Chives by Bobbi’s Kozy Kitchen
- Quiche Florentine by Curious Cuisiniere
- Roasted Lamb Chops, Fontina Cheese Polenta with Asparagus and Mushrooms by Crazy Foodie Stunts
- Root Vegetable Risotto by Momma’s Meals
- Spring Lemon Pasta by MealDiva
- Spring Pea & Chèvre Souffle by FoodieTots
- Spring Vegetable Risotto by A Day in the Life on the Farm
- Salmon and Strawberry Spinach Salad with a Kentucky Maple Vinaigrette by Dandelion Greens
- Tilapia with Classic Pesto by Whole Food | Real Families
- Veal Stew with Spring Greens by The Texan New Yorker
- Berry Shortcakes by That Skinny Chick Can Bake
- Blueberry Coconut Macaroons by Pies and Plots
- Blueberry Rhubarb Muffins by Hezzi-D’s Books and Cooks
- Carrot Cake Cookies by Noshing With The Nolands
- Carrot Cake with Lemon Cream Cheese Icing by Take A Bite Out of Boca
- Gluten Free Healthy Hummingbird Cake by Cupcakes & Kale Chips
- Lemon Cream Pie with Girl Scouts Lemonade Cookie Crust by Our Good Life
- Lemon Meringue Pie by Serena Bakes Simply From Scratch
- Low-Fat Strawberry Muffins by Small Wallet, Big Appetite
- Matcha Strawberry Cake by Brunch with Joy
- Palm Sunday Easter Bread by Love and Confections
- Pretzels, Peanut Butter, and Beer Cake Recipe by Recipe for Perfection
- Sticky Carrot Squares by What Smells So Good?
- Three Berry Coconut Crispies by Simply Healthy Family
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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.