Description
Enjoy a fun twist on a summer classic with these Red, White & Blue Shortcakes! Featuring fluffy blueberry cream cheese biscuits, a sweet and juicy strawberry topping, and creamy homemade whipped cream.
Ingredients
- FOR THE STRAWBERRY TOPPING:
- 2 pounds Fresh Strawberries
- ¼ cups Sugar, Or Up To Twice The Amount As Needed
- FOR THE BLUEBERRY CREAM CHEESE BISCUITS:
- 4 ounces, weight Unsalted Butter, Cut Into Small Cubes
- 4 ounces, weight Cream Cheese, Cut Into Small Cubes
- 1-½ cup All-purpose Flour
- 1-½ cup Cake Flour
- 1 Tablespoon White Sugar
- 1 Tablespoon Baking Powder
- 1 teaspoon Salt
- ¾ teaspoons Baking Soda
- 6 ounces, weight Fresh Blueberries
- 1 cup Plus 2 Tablespoons Buttermilk (I Highly Recommend Full-fat Buttermilk)
- 1 Tablespoon Cream
- Sparkling White Sugar, For Sprinkling (optional)
- FOR THE WHIPPED CREAM:
- 2 cups Heavy Whipping Cream
- ¼ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
Preparation
For the strawberries:
Place strawberries in a medium-sized mixing bowl and pour the sugar over the top. (If your strawberries are on the sweet end, I would use ¼ cup sugar; if they’re on the less-sweet end, try add 2 to 4 tablespoons more sugar.) Stir to coat strawberries and set aside at room temperature for 20 minutes.
While strawberries are sitting, go ahead and place the butter and cream cheese in the freezer.
After 20 minutes, use a potato masher to mash about half of the strawberries and stir to combine. Set aside while you make the biscuits.
For the biscuits:
Preheat oven to 450°F and line a baking sheet with parchment paper.
Add cream cheese, butter, flour, cake clour, sugar, baking powder salt, and baking soda to the bowl of a food processor. Pulse until mixture resembles coarse meal. Transfer mixture to a large mixing bowl and add blueberries, gently tossing to combine.
Pour in buttermilk and use a rubber spatula to (gently!) stir until dough comes together. The dough is going to be a bit dry, but if it seems too dry to work with, add a little more buttermilk, no more than 1 tablespoon at a time, specifically targeting any large flour patches.
Turn dough onto a lightly floured surface and briefly knead until dough comes together. Flour a rolling pin and roll dough into an 8×6-inch rectangle. Cut into 12 two-inch squares (I used a dough scraper) and transfer to the prepared baking sheet, sides touching.
Brush tops with with cream and sprinkle with sparkling white sugar, if desired. Bake for 12–15 minutes, or until golden brown.
While the biscuits are baking, place the bowl of a stand mixer along with the whisk attachment in the freezer (or whatever bowl and beater you will be using to make the whipped cream).
Remove biscuits from oven and allow to cool slightly. Meanwhile, make the whipped cream.
For the whipped cream, place all ingredients in the bowl of a stand mixer fitted with the whisk attachment. Whisk until soft peaks form. Transfer to a serving bowl, if desired.
There are three delicious ways you can serve this:
1. Set out warm biscuits along with the strawberries and whipped cream and allow people to assemble their shortcakes.
2. Cut a warm biscuit in half, top with strawberries and whipped cream, top with the other biscuit half and finish with more strawberries and whipped cream.
3. Place a whole biscuit on serving plate and top with strawberries and whipped cream.
Enjoy!
