Name: Blueberry Shortcakes
Prep time: 20 min
Cook time: PT-487835H31M37S
Total time: PT-487835H31M37S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 1/4 cup granulated sugar (plus more for blueberry topping); 1/2 cup unsalted butter, cold and cut into cubes; 3/4 cup heavy cream; 1 tsp vanilla extract; 3 cups fresh blueberries; 2 tbsp lemon juice; 1 tbsp cornstarch (optional, for thickening); 2 cups whipped cream (store-bought or homemade)

Why You’ll Love This Recipe

These blueberry shortcakes are easy to make, bursting with fresh blueberry flavor, and visually stunning. Whether you’re entertaining guests or treating yourself, the homemade shortcake base and sweet blueberry topping create a comforting, bakery-quality dessert. The recipe is adaptable, quick to prepare, and sure to please anyone who loves fruit-forward treats.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Granulated sugar
Unsalted butter (cold, cut into cubes)
Heavy cream
Vanilla extract
Fresh blueberries
Lemon juice
Cornstarch (optional, for thickening)
Whipped cream (store-bought or homemade)

Directions

Prepare the blueberries: In a saucepan over medium heat, combine blueberries, sugar, and lemon juice. Cook until the berries begin to break down and release their juices. If a thicker sauce is desired, add a small amount of cornstarch mixed with water and cook until the mixture thickens. Let cool.
Make the shortcakes: In a large mixing bowl, whisk together flour, baking powder, salt, and sugar. Cut in the cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
Add wet ingredients: Stir in heavy cream and vanilla extract until just combined. Do not overmix.
Shape and bake: Turn the dough onto a floured surface, gently knead, then pat into a 1-inch thick layer. Cut into rounds using a biscuit cutter. Place the shortcakes on a baking sheet lined with parchment paper and bake at 400°F (200°C) for 15-18 minutes or until golden brown.
Assemble: Slice the cooled shortcakes in half horizontally. Spoon the blueberry mixture onto the bottom half, add whipped cream, and top with the other half of the biscuit. Serve immediately.

Servings and timing

This recipe makes 6 to 8 shortcakes.
Prep Time: 20 minutes
Cook Time: 15-18 minutes
Total Time: 35-40 minutes

Variations

Mixed Berry Shortcakes: Use a combination of blueberries, strawberries, and raspberries.
Lemon Shortcakes: Add lemon zest to the shortcake dough for a citrus twist.
Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour.
Savory Twist: Add a touch of black pepper or rosemary to the biscuit dough.
Coconut Cream: Substitute whipped cream with coconut whipped cream for a dairy-free option.

Storage/Reheating

Store unassembled shortcakes in an airtight container at room temperature for up to 2 days. Refrigerate the blueberry topping and whipped cream separately for up to 3 days. To reheat shortcakes, warm them in a 300°F (150°C) oven for 5-7 minutes. Assemble just before serving to maintain the texture.

FAQs

What’s the difference between shortcake and regular cake?

Shortcake is more like a biscuit—flaky, buttery, and not overly sweet—whereas regular cake is soft, airy, and much sweeter.

Can I use frozen blueberries instead of fresh?

Yes, frozen blueberries work well. Just cook them directly from frozen for the topping, possibly adding a bit more cornstarch if they release more liquid.

How do I make whipped cream from scratch?

Whip cold heavy cream with a bit of sugar and vanilla extract until soft peaks form. Avoid overwhipping to keep it smooth.

Can I make the shortcakes ahead of time?

Yes, the shortcakes can be made a day in advance. Store them in an airtight container and reheat before serving.

Do I need to cook the blueberries?

Cooking enhances the flavor and creates a syrupy topping, but you can also use macerated fresh blueberries with sugar if you prefer a fresher texture.

How do I keep the shortcakes from getting soggy?

Assemble them just before serving. Keep the shortcakes, topping, and cream separate until ready to eat.

Can I freeze the shortcakes?

Yes, freeze the baked and cooled shortcakes in a freezer-safe bag for up to 2 months. Thaw and reheat before serving.

Is cornstarch necessary in the blueberry topping?

It’s optional but helps thicken the sauce if you prefer a less runny topping.

Can I add other flavors to the whipped cream?

Absolutely. Try adding almond extract, lemon zest, or a splash of liqueur for extra flavor.

What can I use if I don’t have a biscuit cutter?

You can use a drinking glass or shape the dough by hand into rustic rounds.

Conclusion

Blueberry shortcakes are a beautiful and delicious dessert that bring together classic flavors with a fresh twist. With flaky homemade biscuits, a juicy berry topping, and fluffy whipped cream, this treat is perfect for any occasion—from casual summer afternoons to elegant dinner parties. Give it a try and enjoy the sweet simplicity of this timeless recipe.