Three-Berry Shortcake

Patriotic Summer Three-Berry Shortcake


A Very Berry Fourth of July to You All!

What’s better than a Strawberry Shortcake? A Three-Berry Shortcake! I’ve adapted this recipe from The New York Times, to please a crowd and add some blueberries and raspberries for a festive Fourth of July!

Any extra shortcakes may be frozen and simply warmed before serving. You may play with the amounts of butter depending on how you like your biscuits.

Three-Berry Summer Shortcake
Three-Berry Summer Shortcake
Print Recipe Three-Berry Summer Shortcake
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Course: Comfort, Dessert, Summer, Vegetarian
Servings: 8 servings


3-Berry Filling

  • 2 pints ripe strawberries
  • 1 pint ripe blueberries
  • 1 pint ripe raspberries
  • 1 cup sugar

Shortcake Biscuits

  • 8 cups flour
  • 6 tablespoons sugar, more for sprinkling
  • 1 lemon
  • 3 1/2 tablespoons baking powder
  • 2 cups butter, more for brushing biscuits and greasing your pan
  • 6 cups whipping cream
  • 1/2 teaspoon vanilla extract


3-Berry Filling

  • Rinse your berries thoroughly. Cut in strawberries in half or quarters, depending on their size. Combine 1/4 of the berries and gently crush them with a fork to release their juices. Mix all of the berries back together and stir in the sugar. Zest and then juice your lemon and add both to the fruit and sugar mixture. Gently toss everything together and set aside, covered, for about 30 minutes.

Three Berry Shortcake

  • Preheat oven to 450 degrees.
  • In a large mixing bowl, sift together flour, 6 tablespoons sugar, salt, and baking powder. Soften the 2 cups of butter and add into the dry ingredients, combining with your hands so that it's mixed throughout the dry ingredients. Mix in 2 1/2 cups of whipping cream until you have a soft dough. Lightly flour your pastry board, kitchen counter, or other clean flat surface. Knead your dough for about a minute and then roll it out to about a 1/4-inch thickness, then fold over one half of the dough on top, so that when the biscuits rise they have a natural split top. Cut into rounds using a 3-inch biscuit cutter.
  • Grease your baking sheets and place the rounds on top. The dough will rise, rather than spread, so they don't need too much room a part. Brush some of your melted butter and sprinkle a little sugar on top of each round. Bake until golden brown, about 10-15 minutes.
  • Remove from the oven and pull the shortcakes apart. Brush the insides with melted butter.
  • Beat the rest of your whipping cream until it begins to thicken, then add the vanilla and beat until thick.
  • Place the bottom half of your shortcakes on serving plates, spoon about a generous amount of berries on to the biscuit. Add the top half, more berries and your whipped cream. Serve immediately.