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+ servings

Blueberry Shortcakes

A great berry twist on a classic dessert!
Course Dessert
Cuisine American
Keyword biscuits, blueberries, Christmas Cookies, Cookies, Recips, Chocolate, Desserts,, Shortcake, Shortcakes, summertime, Whipped Cream
0 minutes
Servings 12 Servings
Author Amy Williams mynameissnickerdoodle.com
Cost $8


  • 4 Cups All Purpose Flour
  • 4 tsp Baking Powder
  • 1 tsp Baking Soda
  • 1 tsp Cream of Tartar
  • 1/2 tsp Salt
  • 3/4 Cold Butter Cubed Into Small Pieces
  • 3/4 Cup Buttermilk
  • 3/4 cup Heavy Cream
  • 1 Egg
  • 1/4 Cup Heavy Cream
  • 1/4 Cup Granulated Sugar
  • Fresh Blueberries
  • 2 Cups Heavy Whipping Cream
  • 1/4 Cup Granulated Sugar
  • 1 tsp Pure Vanilla Extract


  • Whisk all dry ingredients in a large bowl.
  • Using a pastry cutter (or your hands) cut butter into the dry mixture until the butter pieces are the size of peas and covered in flour.
  • Mix buttermilk, 3/4 cup cream and egg in separate bowl.
  • Slowly pour into the butter and flour mixture and stir to combine until it just starts to come together.
  • Turn out onto a lightly floured surface and gently knead dough 4-5 times.
  • Roll dough into a 1" thick rectangle.
  • Fold into thirds and roll into another 1" thick rectangle.
  • Fold in half and gently roll into one last 1" thick rectangle.
  • Using a 3" round cookie cutter, cut out shortcakes.
  • Lightly spray a standard cookie sheet with cooking spray.
  • Place shortcakes onto the baking tray 2" apart.
  • Brush the tops of the shortcakes with remaining 1/4 cup cream.
  • Sprinkle the tops generously with the remaining 1/4 cup sugar.
  • Bake at 425 for 13-18 minutes, until golden brown then cool completely before serving.
  • In a large bowl beat together whipping cream, vanilla and sugar together until stiff peaks form. About 3-5 minutes.
  • Split shortcake in half, place a dollop of whipped cream on top and sprinkle with fresh blueberries.