Blackberry Shortcakes!

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!

Here in the Pacific North West, there are tons of blackberries everywhere right now, so we just had to share a blackberry recipe with you guys! Summer is coming to an end, so making these shortcakes is the best way to use up your fresh berries!

Ingredients:

Flour: This recipe uses all-purpose flour.

Sugar: The white sugar in this recipe is used in the shortcakes, the macerated blackberries, and the chantilly cream.

Baking Powder + Soda: These are the leavening ingredients in the shortcakes.

Salt: Salt enhances the flavor.

Butter: The butter is used in the shortcake dough to make the shortcakes flaky.

Buttermilk: Buttermilk adds a nice flavor to the shortcakes.

Heavy Cream: Heavy cream is brushed on the tops of the shortcakes before baking, and used for the whipped cream.

Blackberries: Blackberries are for the macerated blackberry mixture.

One thing we also love about this recipe is that you can use other berries as well! Shortcakes are most common with strawberries, but you could also use raspberries or blueberries! You could even do a mixed berry shortcake, which would be amazing as well!

As always, we hope you guys enjoyed this recipe! And if you try it out, be sure to comment down below. Also tag us on our Instagram @corrigansisters -Aubrey and Tara

Step-By-Step Video:​

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Blackberry Shortcakes!


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Description

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!


Ingredients

Units Scale

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


Instructions

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.

7. Enjoy!

  • Prep Time: 15 mins.
  • Cook Time: 20 mins.
  • Category: Dessert
  • Method: Bake

Nutrition

  • Serving Size: 1 shortcake
  • Calories: 300

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