Summer Berry Shortcake Recipe

Photo of Summer Berry Shortcake


  • 3 pints fresh berries (such as strawberries, raspberries, and blueberries)
  • 1/2 cup granulated sugar, divided use
  • 1 1/2 cups heavy whipping cream
  • 2 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar, plus more for sprinkling on top
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 2 cups heavy whipping cream, divided use
  • Powdered sugar


  1. Preheat oven to 425°F. Line a baking sheet with parchment paper.
  2. If using strawberries, remove and discard hulls. Halve, quarter, or slice. In a large bowl, combine berries with 1/4 cup sugar. Set aside, tossing occasionally. Or, cover and chill until serving time.
  3. In a large bowl, combine remaining 1/4 cup sugar with 1 1/2 cups heavy cream. Whip to soft peaks. Cover and refrigerate.
  4. In a medium bowl, whisk together flour, 1/4 cup sugar, baking powder, and salt. Slowly stir in 1 1/2 cups heavy cream to form a shaggy dough. Add a little more cream, if needed, to hold dough together. Do not overmix.
  5. Turn dough out onto a lightly floured surface. Knead two or three times, just until dough comes together. Gently roll or press dough into 1-inch thickness. With 3-inch round cookie cutter, cut into 6 circles.
  6. Place circles, about 1 inch apart, on prepared baking sheet. Brush with additional cream and sprinkle with a little granulated sugar. Bake 10 to 12 minutes or until golden brown and baked through. Cool on wire rack.
  7. To serve, split shortcakes in half. Place bottom halves on dessert plates. Top each with a dollop of whipped cream, berries, and a little more cream. Place tops on each shortcake. Dust with powdered sugar, if desired.


Amount Per Serving (based on 6 servings)
Calories: 760
Fat: 44 g
Saturated Fat: 28 g
Cholesterol: 135 mg
Sodium: 510 mg
Carbohydrates: 84 g
Fiber: 6 g
Sugar: 38 g
Protein: 10 g
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“Perfect to have with your favorite summer fruit, or even butter and jam for breakfast.”

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