It’s blackberry season, so now is the perfect time to make these Blackberry Shortcakes! Each one consists of a homemade flaky shortcake, with a layer of lightly sweetened whipped cream and fresh macerated blackberries sandwiched between. These are the best end of Summer dessert!
For the Shortcakes:
2 + 3/4 cups all-purpose flour
1/4 cup granulated sugar
4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3/4 cups cubed butter, cold
1 cup buttermilk
2 Tbsp. heavy cream
raw sugar, for topping the shortcakes
For the Macerated Blackberries:
2 cups blackberries (fresh and cleaned)
1/4 cup white sugar
For the Whipped Chantilly Cream:
3 cups heavy whipping cream
1/2 cup white sugar
1 tsp. vanilla extract
1. To make the Shortcakes: To a large bowl, whisk together 2 + 3/4 cups all-purpose flour, 1/4 cup granulated sugar, 4 tsp. baking powder, 1/2 tsp. baking soda, and 1/2 tsp. salt. Next, add in 3/4 cup of cold, cubed butter and break the butter up with a pastry cutter or your hands, until pea-sized crumbs. Next, add in 1 cup buttermilk and mix until a shaggy dough forms.
2. Shape the dough into a rectangle, measuring about 3/4 inches thick. Fold the dough like a book, and roll it out to 3/4 inches thick once more. Now, using a 3-inch biscuit cutter, cut the shortcakes. You should have about 10-12 shortcakes in total.
3. Place the shortcakes onto a lined cookie sheet, and to the tops, brush on 2 Tbsp. heavy cream and sprinkle with raw sugar. Bake at 350F for 18-22 minutes, or until lightly golden brown. Let them cool.
4. To make the Macerated Blackberries: To a medium-sized bowl, add in 2 cups blackberries (fresh and cleaned) and 1/4 cup white sugar. Mix that until combined, and let it sit in the fridge until you are ready to assemble the shortcakes.
5. To make the Whipped Chantilly Cream: To a large bowl, add in 3 cups heavy whipping cream, 1/2 cup white sugar, and 1 tsp. vanilla extract. Beat that with a hand mixer until stiff peaks form.
6. To Assemble: Cut all of the shortcakes in half. Place the bottom half down, and add a dollop of the Chantilly Cream. Smooth that out a bit, then add on a spoonful of the Macerated Blackberries. Close the shortcake, by adding on the top half. Optionally, you can top it with another small dollop of cream and a few more blackberries.
- Prep Time: 15 mins.
- Cook Time: 20 mins.
- Category: Dessert
- Method: Bake
- Serving Size: 1 shortcake
- Calories: 300