Mixed Berry Shortcake

Total Time:
1 hr
15 min
30 min
15 min

8 servings

  • Biscuits:
  • 3 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 2 tablespoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
  • 1 1/4 cups buttermilk
  • 1 tablespoon vanilla extract
  • Berries:
  • 2 pints mixed berries (including strawberries)
  • 1/3 cup granulated sugar
  • Zest and juice of 1 small orange
  • Sweet Yogurt Cream:
  • 1 cup cold heavy cream
  • 7 ounces plain Greek yogurt
  • 1/2 cup granulated sugar
  • 2 tablespoons brown sugar
  • For the biscuits: Preheat the oven to 450 degrees F.

  • Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.

  • Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.

  • For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.

  • For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)

  • To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

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    Not what you're looking for? Try:

    Neely's Berry Shortcake

    Recipe courtesy of Patrick and Gina Neely