Blueberry shortcake is buttery buttery, lightly sweetened biscuits layered layered with fresh, jammy blueberry filling and fluffy vanilla whipped cream. This blueberry strawberry shortcake is the perfect dessert for spring and summer gatherings.
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Why Make This Recipe
I have several easy and fresh layered summer dessert recipes on the blog that I absolutely adore. My Strawberry Shortcake Trife, Strawberry Cream Cake, Strawberry Whipped Cream, Easy Strawberry Shortcake, Strawberry Tiramisu, and Strawberry Parfait are just a few of my summer recipes on the blog. I am so excited to add this blueberry twist to the classic strawberry shortcake recipe to the blog.
- Simple needed. You only need a handful of basic ingredients to make homemade drop biscuits, blueberry jam and lightly sweetened vanilla whipped cream.
- The perfect summer dessert. Take 30 minutes to transform fresh blueberries into a delightful and beautiful dessert. Simply mix up and bake the shortcake biscuits, cook down some fresh blueberries into a delicious blueberry filling, whip up some heavy cream and assemble for the perfect summertime treat.
- Easy to customize. Follow the same recipe, but swap the fruit and jam with whatever seasonal berries or stone fruit you have on hand.
Ingredients and Substitutions
This easy blueberry strawberry shortcake recipe needs only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you will need to make these easy summer dessert.
- Fresh Blueberries: Use fresh, ripe and in season blueberries. Frozen blueberries can be used since they berries are being cooked down into a jammy compote consistency.
- Sugar: For an easy refined sugar free option use maple sugar, honey or maple syrup.
- Heavy Cream: I love making freshly whipped cream by whipping heavy cream. Heavy cream usually whips to twice the amount of liquid heavy cream. Make sure to use heavy whipping cream with 36% milk fat.
- All Purpose Flour Mixture: Feel free to use your preferred flour. If you would like to skip mixing the flour, baking powder and salt together, I suggest using 2 cups of self rising flour. White Lilly is the best flour to use for any biscuits. I used White Lilly self rising flour to develop my easy strawberry shortcake recipe and can conform is works like charm.
Variation
Blueberry Strawberry Shortcake with Store Bought Cake: Decide which type of cake you would like to serve. The most popular cakes are angel food cake cups or slices. Top with whipped cream and homemade blueberry filling.
How To Make
Learn how to make blueberry shortcake in a few easy steps.
Make the Blueberry Filling
- Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper. Wash and dry the fresh blueberries. Add 1 cup of the prepared blueberries, along with sugar and lemon juice into a large pan or small pot. Gently mix the berries, lemon juice and sugar together until all blueberries are coated in the sugar. Cook the blueberries over medium heat for 10 - 15 minutes. Stir well and add the remaining 1 cup blueberries to the mixture. Cook for another 5 minutes. Stir frequently to ensure even cooking and to prevent the berries from sticking to the pan. Cool the blueberry compote to room temperature before serving.
- In a large mixing bowl, whisk the lemon zest and sugar together until well combined. Whisk in the flour, baking powder and salt until well combined. Add the heavy cream and mix everything together until just combined. The mixture will feel a bit tacky, but shouldn’t be too dry or too wet. This is a shaggy dough. Using a large cookie scoop or a ¼ cup (60 ml) measuring cup, scoop and drop the sweetened shortcake biscuit dough onto the lined baking sheet. There should be enough dough for 6 smaller biscuits or 4 larger biscuits. Brush the tops with a bit more heavy cream and sprinkle with sugar if you like. Bake the drop biscuits for 12 - 14 minutes or until lightly golden. Cool the biscuits for 5 - 10 minutes before layering with the whipped cream and blueberry filling.
Make the Biscuits and Whipped Cream
3. Add the heavy cream, sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks. Store the whipped cream covered in the fridge for up to 1 day or serve right away.
Assemble and Serve
4. When it’s time to assemble the easy strawberry shortcakes, gently slice the biscuits in half to separate the top and bottom halves of the biscuits. Top the biscuit bottom with a generous dollop of whipped cream, followed by a generous scoop of blueberry jam. Top the jam with the top half of the biscuit. If you like, top the top of the biscuit with another dollop of whipped cream and a few fresh blueberries. Serve right away and enjoy.
How To Store, Freeze, Thaw and Serve
- Store: Assembled blueberry shortcakes keep well for a few hours the day they are made. For longer storage, keep the blueberry filling and whipped cream in separate airtight containers in the fridge for up to 1 - 2 days. The drop biscuits can be stored at room temperature for 1 - 2 days.
- Freeze: Transfer the blueberry jam to an airtight container to store in the freezer for up to 2 months. Biscuits can be stored in an airtight and freezer safe container in the freezer for up to 2 months. The whipped cream will need to be made the same day it is being served.
- Thaw: Transfer the frozen blueberry filling to thaw in the fridge overnight. Biscuits can be thawed at room temperature.
- Serve: These easy blueberry shortcake biscuits are best when served right after being assembled.
M’s Expert Tips
- Use cold heavy cream. Just like making classic buttermilk biscuits, using cold ingredients, in this case heavy cream, creates flakier biscuits. Chilling the biscuits for about 15 minutes prior to baking also helps the biscuits achieve a tender, flaky texture.
- Use full fat ingredients. Fat equals flavor and the most tender, flaky and fluffy shortcake biscuits.
- Don’t overmix the biscuits. Just like making a any type of baked good, mix the dry and wet ingredients together until they are just combined. Overmixing the dough will create harder, more dried out biscuits.
- Use ripe, fresh and in season blueberries. If you make this during the off season, frozen blueberries work well.
- Allow time for the blueberry filling to cool down. The last thing you want is melted whipped cream. Plan to make the jammy blueberry filling 1 -2 hours before serving.
- Add herbs, citrus, liquor or alternative sugars for flavor variations. Herbs such as basil, rosemary or mint can be added to the blueberries while thy cook a fresh, earthy flavor. Simply remove the herbs after the berries cool. Add 1 - 2 tablespoons of lemon or lime juice for fresh tart flavor.
- Make the whipped cream right before serving. Homemade whipped cream can start to delate or change texture the longer it sits after being whipped. For the best strawberry shortcake, make the whipped cream close to the time you would like to serve the blueberry shortcakes.
FAQs
If you plan on using cake for blueberry shortcake instead of lightly sweetened biscuits, angel food cake is the better choice. You can usually find store made angel food cake loaves or angel food cake cups that are perfect for filling with whipped cream and berries. However for a decadent version of this strawberry shortcake with blueberries, pound cake can be used.
Lightly sweetened whipped cream is the most popular filling for making strawberry shortcake. If you prefer a cream cheese filling, use the one in my Strawberry Shortcake Trifle.
For the best berry shortcake, make the biscuits or cake and whipped cream the same day you plan to serve it. The blueberry jam can be made up to 1 - 2 days before.
Other Blueberry Recipes to Try
If you try this Blueberry Shortcake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Blueberry Shortcake Recipe
Equipment
- 1 saucepan
- 1 stand mixer with whisk attachment or hand mixer with beaters
Ingredients
Blueberry Filling
- 2 cups fresh blueberries, plus more for topping
- 3 - 4 tablespoons (38 - 50 g) granulated sugar or sweetener of choice
- 2 - 3 tablespoons (30 - 45 ml) lemon juice
Shortcake Biscuits
- 3 tablespoons (38 g) granulated sugar
- zest of one lemon, optional
- 2 cups (240 g) all purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1½ cups (360 ml) cold heavy cream
Vanilla Whipped Cream
- 2 cups (480 ml) cold heavy cream
- 2 - 4 tablespoons (25 - 50 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
Instructions
- Preheat the oven to 450 F (232 C). Line a large baking sheet with parchment paper.
- Wash and dry the fresh blueberries. Add 1 cup of the prepared blueberries, along with sugar and lemon juice into a large pan or small pot. Gently mix the berries, lemon juice and sugar together until all blueberries are coated in the sugar. Cook the blueberries over medium heat for 10 - 15 minutes. Stir well and add the remaining 1 cup blueberries to the mixture. Cook for another 5 minutes. Stir frequently to ensure even cooking and to prevent the berries from sticking to the pan. Cool the blueberry compote to room temperature before serving.2 cups fresh blueberries, plus more for topping, 3 - 4 tablespoons (38 - 50 g) granulated sugar or sweetener of choice, 2 - 3 tablespoons (30 - 45 ml) lemon juice
- In a large mixing bowl, whisk the lemon zest and sugar together until well combined. Whisk in the flour, baking powder and salt until well combined. Add the heavy cream and mix everything together until just combined. The mixture will feel a bit tacky, but shouldn’t be too dry or too wet. This is a shaggy dough. If needed add a splash more heavy cream or 1 - 2 more tablespoons of flour.3 tablespoons (38 g) granulated sugar, zest of one lemon, optional, 2 cups (240 g) all purpose flour, 1 tablespoon baking powder, ¼ teaspoon salt, 1½ cups (360 ml) cold heavy cream
- Using a large cookie scoop or a ¼ cup (60 ml) measuring cup, scoop and drop the sweetened shortcake biscuit dough onto the lined baking sheet. There should be enough dough for 6 smaller biscuits or 4 larger biscuits. Brush the tops with a bit more heavy cream and sprinkle with sugar if you like. Bake the drop biscuits for 12 - 14 minutes or until lightly golden. Cool the biscuits for 5 - 10 minutes before layering with the whipped cream and blueberry filling.
- Add the heavy cream, sugar and vanilla extract to a mixing bowl fitted with a whisk attachment. Combine the ingredients on low for 1 minute. Increase the speed of the mixer to medium speed. Mix for about 1 - 3 more minutes or until the cream has whipped to medium - medium stiff peaks. Store the whipped cream covered in the fridge for up to 1 day or serve right away.2 cups (480 ml) cold heavy cream, 2 - 4 tablespoons (25 - 50 g) granulated sugar, 2 teaspoons (10 ml) vanilla extract
- When it’s time to assemble the easy strawberry shortcakes, gently slice the biscuits in half to separate the top and bottom halves of the biscuits. Top the biscuit bottom with a generous dollop of whipped cream, followed by a generous scoop of blueberry jam. Top the jam with the top half of the biscuit. If you like, top the top of the biscuit with another dollop of whipped cream and a few fresh blueberries. Serve right away and enjoy.
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