I cannot rave enough about how scrumptious these blueberry strawberry mini shortcakes are. They are not too sweet, absolutely delicious and are just the right size for individual portions. Even better, they are really easy to make. They were such a hit I made them twice in a row.
Blueberry strawberry shortcakes when stacked make for a delightful presentation.
Here’s the first batch of blueberry strawberry shortcakes I made.
The shortcake base is really a type of pastry, more of a biscuit than a cake. It’s such a delicious pastry it can be enjoyed by itself or just filled with jam or even Nutella. The shortcake biscuit is similar to, but not the same as, my earlier chocolate chip breakfast scones.
Here’s the second batch of blueberry strawberry shortcakes I baked a few days later.
You can also use raspberries or blackberries to fill the shortcake. Fruit gives a wonderfully light and refreshing taste.
The dough can be made by hand with a pastry blender. If made by hand, it will take about 15 minutes. If made with a food processor, it will take less than 5 minutes, so I highly recommend using a food processor if you have one. Lightly knead the dough on a well-floured surface, and then roll it out to about ½-inch thickness with a well-floured rolling pin. Cut out circles using a round cookie cutter. My cookie cutter was about 2.5 inches in diameter. Bake the biscuits for 20 minutes at 350°F. They will come out very puffy. When the biscuits are cool, split them in half with a serrated knife. Assemble all the components: sliced berries, split biscuits and cream cheese whipped cream filling. On each biscuit half, pipe a layer of whipped cream underneath and on the berries. Top with the upper half of the biscuit or you can even leave it open.
One recipe will yield about 15 to 18 2½-inch mouthwatering mini shortcakes.
- 2 ½ cups all-purpose flour (336 g)
- 1 tablespoon baking powder (16 g)
- ½ teaspoon salt (3 g)
- ¼ cup sugar (50 g)
- ½ cup cold unsalted butter (1 stick) (113 g)
- ¾ cup cold skim milk (177 g)
- 8 ounces / 1 brick cream cheese (227 g)
- 2 cups cold heavy whipping cream (461 g)
- ½ cup sugar (100 g)
- 1 teaspoon vanilla (5 g)
- Blueberries (1 dry pint)
- Strawberries (1 pound / around 30 strawberries) (454 g)
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- Combine flour, baking powder, salt and sugar.
- Slice butter in squares then add to the dry ingredients. Cut the butter into the dry ingredients using a pastry blender until evenly distributed. Mixture should look like coarse crumbs, almost like corn meal.
- Add the milk. With a rubber spatula stir until the mixture binds together to form a ball. If the dough is still crumbly, add extra milk a teaspoon at a time until the dough binds together.
- On a well-floured surface, very lightly knead the dough. Flour a rolling pin to prevent sticking, then roll the dough out into a circle about ½ inch thick.
- Use a round 2.5-inch or 3-inch cookie cutter to shape the dough into circles. Re-roll excess dough to cut out some more circles.
- Place the dough circles on the cookie sheets and bake for 20 minutes or just until lightly brown.
- Cool the biscuits completely, and then split each one horizontally with a serrated knife.
- Place flour, baking powder, salt and sugar in the bowl of a food processor. Pulse a few times to quickly mix.
- Add sliced cold butter and pulse together with dry ingredients until evenly distributed.
- With the food processor running, slowly pour the milk through the chute; mix until the dough leaves the sides of the bowl and forms a ball, this will take only a few seconds so do not over process the dough.
- (Proceed as to steps 4 – 7 above).
- Using the flat beater of a stand mixer, beat the cream cheese until smooth.
- Gradually add whipping cream and mix until well blended with the cream cheese and free of lumps.
- Switch to the wire whip then whip on medium speed. Gradually add sugar, then add vanilla extract. Increase speed to medium high and whip until stiff.
- Spread filling generously on lower half of biscuit.
- Arrange blueberries or sliced strawberries on whipped cream.
- Spread another layer on the blueberries / strawberries.
- Top with the upper half of the biscuit. Garnish top of shortcake with a dollop of filling and a berry.
- Tip: filling the biscuits will be easier and faster if you pipe the whipped cream with an icing bag, or a ziploc bag.
Blueberry Strawberry Mini Shortcakes