Ingredients
Method
- Preheat oven to 425°F (220°C) and line a baking tray with parchment paper.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- Cut cold butter into the dry ingredients until crumbly.
- Add milk and vanilla extract and mix gently to form a soft dough.
- Turn dough onto a floured surface, shape into a thick layer, and cut into rounds.
- Place shortcakes on the tray and bake for 12–15 minutes until golden brown.
- Whip heavy cream with powdered sugar until soft peaks form.
- Slice shortcakes in half and layer with strawberries, blueberries, and whipped cream.
- Top with the remaining shortcake halves and garnish with extra berries before serving.
Notes
Use cold butter for flaky and tender shortcakes.
Do not overmix the dough to keep the texture soft.
Drain berries slightly if they release too much juice.
Assemble just before serving to prevent sogginess.
Fresh berries provide the best flavour, but thawed frozen berries can be used.
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Do not overmix the dough to keep the texture soft.
Drain berries slightly if they release too much juice.
Assemble just before serving to prevent sogginess.
Fresh berries provide the best flavour, but thawed frozen berries can be used.