Star-Shaped Blueberry Shortcakes

Position an oven rack in the center of the oven and preheat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the flour, the ¼ cup sugar, baking powder, salt, and lemon zest. Using a pastry blender or your fingertips, work in the butter until the mixture is crumbly with some pea-sized pieces of butter. Add the 1 cup of heavy cream and stir just until the dry ingredients are moistened and combined. Do not overmix.

On a lightly floured work surface, roll out the dough into a 1-inch-thick rectangle. Spread the blueberries evenly on top of dough. Gently work the dough into a ball, being careful not to crush the berries, and roll the dough out again into a 1-inch-thick rectangle.

Using a 3-inch star cookie or biscuit cutter dipped in flour, cut out the shortcakes, cutting them as close together as possible to avoid excess scraps. Arrange the shortcakes about 3 inches apart on the prepared baking sheet. Gently press the scraps together, roll out again, and cut more stars. Using a pastry brush, lightly brush the tops of the shortcakes with the remaining 2 teaspoons cream and sprinkle with the remaining 1 teaspoon sugar.

Bake until the shortcakes are golden brown and feel somewhat firm when the tops are pressed with a fingertip, 25 to 30 minutes. Serve warm, or let cool to room temperature.

Easy Strawberry & Blueberry Shortcake from scratch

Strawberry Shortcake is a quintessential summer dessert.

Light and bright, with the tart sweetness of fresh berries contrasting with the flaky, buttery goodness that the shortcake brings.

But why limit ourselves to just using strawberries here?

Add in blueberries to make a colorful red, white, and blue dessert perfect for your July 4th table. Strawberry & Blueberry Shortcake, anyone?

Why You Need to Make This Recipe

Strawberry shortcakes are the ultimate nostalgic dessert that invoke a down-home, cozy feel, which always makes for a crowd-pleasing dessert. But with the addition of sweet, ripe blueberries, this recipe is even better than the one you grew up adoring.

Thanks to a special folding technique, these shortcakes feature lots of flaky layers, and our berries macerate with a couple secret ingredients that make for an extra delicious fruit topping. When you also add in the luscious homemade whipped cream, you're in for a special treat.

This blueberry-strawberry shortcake recipe is also versatile enough for all your summer occasions, especially those summer holidays. Can you picture anything more festive than these little red, white and blue treats for Memorial Day, July 4th or Labor Day? I sure can't.

And then there's the ease. Yes, we're making our blueberry-strawberry shortcakes from scratch, but I promise the process couldn't be easier, and the hands-on prep time doesn't take nearly as long as you might think. Just imagine how impressive it will be when you set down these from-scratch shortcakes -- but it'll be our secret that the baking process is surprisingly simple.

Red White and Blueberry Shortcakes

This dessert is a modern interpretation of the classic berry shortcake. Cutting cold butter into the flour makes little crumbs of fat that produce light, flaky shortcakes. A light stirring and kneading of the dough makes the flakiest shortcakes.


  • 2 Cups all-purpose flour, plus more for kneading
  • 1/3 Cup granulated sugar
  • 2 Tablespoons baking powder
  • 1 Tbsp. grated lemon zest
  • 1/2 Tsp. baking soda
  • 1/2 Cup buttermilk
  • 2 Teaspoons raw or coarse sugar crystals
Mixed Berry Sauce
  • 1 Package (16 ounces or 3 cups) Driscoll's Strawberries, hulled
  • 1/3 Cup plus 2 tablespoons confectioners' sugar, divided
  • 2 Tablespoons lemon juice
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Blackberries
  • 1 Package (6 ounces or 1 1/4 cups) Driscoll's Blueberries
  • 1 Package (6 ounces or 1 1/3 cups) Driscoll's Raspberries
  • 1/2 heavy cream



Preheat oven to 400°F. Line a baking sheet with parchment paper or coat with cooking spray. Combine flour, granulated sugar, baking powder, zest and baking soda in a large bowl. Cut in butter with a pastry blender or two knives until mixture resembles coarse meal. Stir in buttermilk just until dry ingredients are moistened. Place dough on a lightly floured surface. Knead gently 3 to 4 times.

Pat or roll to 1/2-inch thickness, dusting lightly with flour to prevent sticking.

Cut 8 stars or circles using a 3 to 4-inch diameter cookie cutter. Place on prepared pan. Moisten tops with water and sprinkle with sugar crystals.

Bake 12 to 14 minutes or until golden brown. Place cakes on a wire rack to cool.

Blueberry Shortcake

Heat oven to 425 degrees. Whisk together flour, 2 tablespoons of the sugar, the baking powder and salt. With hands, mix butter into flour mixture until coarse crumbs form. Stir in milk and almond extract. Gently gather dough, divide into 6 pieces and place on a baking sheet about 2 inches apart. Bake at 425 degrees for 12 to 14 minutes, or until lightly browned and cooked through.

Meanwhile, combine 1 1/3 cups of the blueberries, 1/2 cup of the sugar, the lemon juice and lemon zest in a small pot. Bring to a simmer over medium heat cook 6 minutes or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries. Remove from heat and cool slightly.

In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 tablespoon sugar and beat until stiff peaks form.

Slice shortcakes in half lengthwise. Spoon 1/4 cup of the blueberries on top of the bottom half of each shortcake dollop each with whipped cream. Place top half of shortcake on each and serve.

Recipe Summary

  • ½ cup white sugar
  • ⅓ cup water
  • 2 tablespoons cornstarch
  • 2 cups blueberries
  • 2 eggs
  • 3 egg yolks
  • ½ cup white sugar
  • 2 tablespoons milk
  • ¼ teaspoon salt
  • 2 large lemons, zested and juiced
  • ⅓ cup butter, cut into small pieces
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • 1 cup milk
  • 1 ½ teaspoons lemon extract
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon butter extract
  • ½ teaspoon almond extract
  • 3 cups white sugar
  • 1 cup butter, softened
  • ½ cup shortening
  • 5 eggs

Heat 1/2 cup sugar, water, and cornstarch over medium heat. Add blueberries and bring to a boil, stirring constantly. Boil until thickened, about 1 minute. Remove from heat.

Beat 2 eggs, yolks, 1/2 cup sugar, 2 tablespoons milk, and salt in a saucepan until well mixed. Stir lemon juice and zest into egg mixture. Add 1/3 cup butter.

Cook and stir egg mixture over medium heat until lemon curd is thick enough to coat the back of a spoon, about 5 minutes. Pour mixture into a bowl and cool. Lemon curd can be covered and refrigerated for up to two weeks.

Preheat oven to 325 degrees F (165 degrees C). Grease two 11x17-inch baking sheets.

Combine flour and baking powder in a small bowl. Mix 1 cup milk, lemon extract, coconut extract, vanilla extract, butter extract, and almond extract in a separate bowl.

Beat 3 cups sugar, 1 cup softened butter, and shortening in a large bowl until light and fluffy. Beat 5 eggs into butter mixture until smooth. Pour in the flour mixture alternately with milk, mixing until batter is just incorporated. Divide batter into prepared baking sheets, spreading evenly.

Bake in preheated oven until cake springs back when lightly pressed, 25 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Cut cake into rounds using a cookie cutter or drinking glass. Place a cake round on a plate and top with blueberry sauce and lemon curd. Top with another cake round, followed by blueberry sauce and lemon curd to make one serving. Repeat with remaining cake, sauce, and curd.

How to Macerate Berries

As for the blueberries: Some shortcake recipes will have you cook the blueberries down into a loose jam, if you will, and that’s cool! But for this recipe, I wanted to keep the berries as fresh as possible while also giving them a little oomph — and so, I macerated them. Macerated berries are essentially marinated berries in that, when you mix fresh berries with sugar (sometimes a splash of alcohol or lemon juice, too), the berries start to break down and release their juices. To me, this yields the perfect texture for berries in a shortcake recipe, and it’s so easy, too.

Bonus: You can do this with just about any type of berry, so feel free to swap some of the blueberries in this recipe for sliced strawberries, raspberries, blackberries or a combination.

Recipe Summary

  • Shortcakes:
  • 2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon grated lemon rind
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup chilled butter, cut into small pieces
  • 1/2 cup fat-free buttermilk
  • Cooking spray
  • 1 teaspoon water
  • 1 large egg white, lightly beaten
  • 2 teaspoons sugar
  • Filling:
  • 3 cups fresh wild blueberries, divided
  • 1/2 cup sugar
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons cornstarch
  • 2 cups fresh blackberries
  • 1 cup frozen reduced-calorie whipped topping, thawed

To prepare shortcakes, lightly spoon flour into dry measuring cups level with a knife. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Add buttermilk stir just until moist.

Turn dough out onto a lightly floured surface knead lightly 4 times. Pat dough to a 1/2-inch thickness cut with a 3-inch biscuit cutter to form 8 dough rounds. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray. Combine water and egg white, stirring with a whisk brush over dough rounds. Sprinkle evenly with 2 teaspoons sugar. Bake at 400° for 13 minutes or until golden. Remove from oven, and cool on a wire rack.

To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan. Bring to a boil reduce heat, and simmer 5 minutes or until slightly thick. Place in a large bowl add remaining 2 cups blueberries and blackberries, stirring to coat. Cover and chill.

Using a serrated knife, cut each shortcake in half horizontally spoon 1/2 cup blueberry mixture over bottom half of each shortcake. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

Blueberry Shortcake

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Beyond Strawberry Shortcake &ndash Shortcake can change with the seasons.

While the basic elements of shortcake are consistent, this one recipe can be made with different fruits as the summer goes on.

When we get local strawberries in the late spring and early summer, it&rsquos the time for classic Strawberry Shortcake or Strawberry Rhubarb Shortcakes.

By early July it&rsquos time for cherries and blueberries. Red cherries, blueberries and white cream make Blueberry & Cherry Shortcakes the perfect treat for July 4th parties.

By the time August rolls around, I&rsquom ready for fresh Peach Shortcakes.

Shortcake is the perfect make-ahead dessert.

  • Though the shortcakes come together quickly and can be made the day you&rsquore serving them, you can to make them a few days (or weeks) before the party and freeze them. Defrost and reheat in the oven to revive the texture.
  • The compote can be made several days ahead and refrigerated.
  • The day of the party all you need to do is re-warm the shortcakes and whip some cream.
  • Set out the biscuits, filling and cream and allow guests to build their own Shortcake.
  • If you&rsquore not hosting a party, make the shortcakes and freeze any leftovers for later.

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Watch the video: Blueberry Star Ice Purple Star Shaped Ice Cubes (January 2022).