Blueberry Strawberry Mini Shortcakes
Prep time
Bake / Cook time
Total time
An easy recipe for super scrumptious blueberry strawberry mini shortcakes in individual portions everyone will love.
Recipe type: Pastries
Serves: Yields 15-18 mini shortcakes
For the biscuits:
  • 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)
For the cream cheese whipped cream filling:
  • 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)
For the biscuits:
  1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
To mix by hand:
  1. Combine flour, baking powder, salt and sugar.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Place the dough circles on the cookie sheets and bake for 20 minutes or just until lightly brown.
  7. Cool the biscuits completely, and then split each one horizontally with a serrated knife.
To mix by food processor:
  1. Place flour, baking powder, salt and sugar in the bowl of a food processor. Pulse a few times to quickly mix.
  2. Add sliced cold butter and pulse together with dry ingredients until evenly distributed.
  3. 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.
  4. (Proceed as to steps 4 – 7 above).
For the cream cheese whipped cream filling:
  1. Using the flat beater of a stand mixer, beat the cream cheese until smooth.
  2. Gradually add whipping cream and mix until well blended with the cream cheese and free of lumps.
  3. 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.
  1. Spread filling generously on lower half of biscuit.
  2. Arrange blueberries or sliced strawberries on whipped cream.
  3. Spread another layer on the blueberries / strawberries.
  4. Top with the upper half of the biscuit. Garnish top of shortcake with a dollop of filling and a berry.
  5. Tip: filling the biscuits will be easier and faster if you pipe the whipped cream with an icing bag, or a ziploc bag.
The cream cheese whipped cream filling is pretty sturdy because of the cream cheese. Store any remaining shortcakes in a covered container in the refrigerator.
Recipe by SugaryWinzy at