Sweet, tender biscuits topped with homemade whipped cream, sweet strawberries, and blueberries makes for an easy and delicious Red, White, and Blueberry Shortcake which is a fun and patriotic dessert.
I've made a lot of red, white, and blue desserts over the years. I feel like whenever a patriotic holiday comes up I'm always on the list to make a dessert.
I'm fine with this because dessert is totally my thing and I like being creative. One of my main problems is that there are only so many items that are naturally red and blue so sometimes I have to get creative and use sprinkles or food coloring for the colors.
This is not one of those times. I actually had two other ideas for patriotic desserts before I settled on this one. The funny thing is I really just chose it and made it the same day.
I thought about it after my son and I went to the farmer's market and he just had to strawberries. We already had strawberries in the refrigerator and I knew I needed to use up some of them quickly. I also had blueberries in the refrigerator so I thought red, white, and blue shortcakes would be a quick and easy dessert.
- powdered sugar
- baking powder
- heavy cream
To make the shortcake biscuits combine the flour, powdered sugar, baking powder, and salt together in a bowl.
Cut the butter into pieces and rub into the flour mixture until a crumble forms.
Add the milk, heavy cream, and vanilla and mix until a dough forms.
Scoop the dough onto a parchment paper lined cookie sheet and bake for 15 minutes.
While the biscuits bake slice the strawberries and wash the blueberries. Set aside.
To make the whipped cream beat the heavy cream with the sugar and vanilla until it becomes thick and soft peaks form.
To assemble the shortcakes cut each biscuit in half. Place a large dollop of whipped cream in the center and top with strawberries and blueberries. Place the other half biscuit on top, add a touch more whipped cream, and place a small strawberry on top.
Usually when I make shortcakes I make my regular biscuits that aren't really sweet. I add a few Tablespoons of sugar to give it a hint of sweetness.
In this case there is a lot of powdered sugar in the biscuits so instead of putting the fruit in a sugar mixture I just put it on top of the whipped cream which was perfect.
The fruit adds a bit of sweetness but also a hint of tartness. The biscuits are sweet and tender then the whipped cream is lightly sweetened with hints of vanilla.
Do I have to make biscuits from scratch?
No you don't have to but they are really easy to make. You can use a biscuit mix or even use a store bought pound cake.
Can I use other fruit?
Oh yes! I used strawberries and blueberries to be patriotic but any berries work really well. Other fruits that are good in a shortcake are cherries, peaches, and plums.
Can I use whipped cream in a can?
Sure you can. I do this in a pinch if I forget to buy heavy cream. Homemade whipped cream in easy and amazing but store bought can be good too and we always have it on hand.
Can I make these ahead of time?
You can certainly make the biscuits up to 2 days ahead of time but don't assemble them until right before you eat them. If you are having them at a party it's fun to slice the biscuits then make it a shortcake bar with different fruits, whipped cream flavors, and even caramel and chocolate sauce then people can build their own.
This is such a great dessert because it's easy to make but it tastes really great. It also looks like a lot of work went into making it when it really didn't.
The tender but firm biscuits hold up to the fruit and whipped cream really well. The vanilla from the whipped cream works well with the berries on top.
More Red, White, and Blue Dessert Recipes:
- Red, White, and Blue Chocolate Covered Strawberries
- Red, White, and Blue Tart
- Red, White, and Blue Ice Cream Sandwiches
- Red, White, and Blue Rice Krispies Treats
- No Churn Patriotic Funfetti Ice Cream
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For the biscuits:
- 2 c. flour
- ¾ c. powdered sugar
- 1 Tablespoon baking powder
- 1 teaspoon salt
- 4 Tablespoon cold butter, cut into small pieces
- ½ c. milk
- ¼ c. heavy cream
- 1 teaspoon vanilla
For the filling:
- 2 c. heavy cream
- 2 Tablespoons sugar
- 2 teaspoons vanilla
- 1 c. strawberries, sliced
- ½ c. blueberries
- Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
- In a medium bowl combine the flour, powdered sugar, baking powder, and salt.
- Add in the butter and mix with your hands until a crumble mixture forms.
- Pour in the milk, heavy cream, and vanilla and mix until a dough forms.
- Use a large spoon and spoon 1 ½ inch dough mounds onto the parchment paper leaving 2 inches in between each one.
- Bake for 15 minutes or until the tops begin to brown.
- Remove from oven and cool on a wire rack.
- Meanwhile, place the heavy cream, sugar, and vanilla in a chilled mixing bowl. Beat with a mixer on medium high speed until stiff peaks form.
- To make the shortcakes cut a biscuit in half. Spoon a large dollop of whipped cream on the bottom portion and place strawberries and blueberries on top. Top with the top half of the biscuit.
- Place another dollop of whipped cream on top along with a sprinkle of blueberries and strawberries.
Recipe adapted from The Stay at Home Chef
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