Blueberry Strawberry Shortcakes With Biscuit Mix

My small-batch recipe for Blueberry Strawberry Shortcakes comes together in no time thanks to a package of Southern-style biscuit mix. Freshly whipped cream, juicy macerated berries and tender, still-warm-from-the-oven buttermilk biscuits are a match made in easy dessert heaven. 

In my pastry days, I made thousands of from-scratch biscuits for the hungry masses, and they're honestly less scary to make than you think. But don't worry, y'all! This berry shortcake recipe is extra easy because I used pre-packaged biscuit mix from the famous Loveless Café, which has been a Nashville-area treasure for decades.

I'll be the first to tell you that there is no shame in taking shortcuts in the kitchen, and Southern biscuit mix is a fantastically versatile sidekick. This light n’ lovely blueberry strawberry shortcake recipe take just 30 minutes to get on the table if you have a box, making them an ideal last-minute dessert. 

But don’t think that a short time investment means you’re skimping on flavor! This cheerful, patriotic dessert has it all: acidity, sweetness and rich mouthfeel, not to mention the delightful temperature contrast of the warm biscuit and chilled cream. In short, they are PERFECTION.

Jump to:

• Why You’ll Love This Easy Dessert Recipe
• Ingredients & Substitutions
• How to Make Strawberry Blueberry Shortcakes With Biscuit Mix
• Optional Variations & Dietary Adaptations
• Expert Tips
• Storage Instructions
• Serving Suggestions
• FAQs
• More Berry-Centric Patriotic Desserts 
• Blueberry Strawberry Shortcakes with Biscuit Mix
• 💬 Reviews

Why You’ll Love This Easy Dessert Recipe

• Quick & Easy - You’ll only need to spend about 10 minutes of active prep time to make these summer berry shortcakes, and they’ll be ready for eating in just 30!
• Dessert for Two - As a small household, it's nice making *just* enough biscuits to satisfy the craving—using biscuit baking mix makes scaling down easy. Any southerner will tell you that biscuits taste best when they are super fresh, so my pared down recipe makes enough for just 4 biscuits, leaving 2 for shortcakes and 2 for dinner.
• Only 8 Ingredients - Berries, cream, buttermilk, biscuit mix, and a handful of pantry staples are all you need to make a batch. Plus, I love that we're using both strawberries and blueberries for an extra fruity boost!

Ingredients & Substitutions

As promised, you only need a few simple ingredients to make this colorful dessert:

• Fresh Blueberries & Strawberries - There's nothing like a fresh, in-season summer berry! Whenever possible, I try to buy organically grown strawberries and blueberries since they usually make the EWG's Dirty Dozen List for pesticides. If that's not in the budget, don’t fret—just be sure to wash the berries very thoroughly, or opt for frozen blueberries and frozen sliced strawberries  so the work is already done for you.
• Granulated Sugar - Adding just a few teaspoons of sugar to the strawberries helps to start the process of maceration. You can easily opt to use agave, honey, brown sugar or coconut sugar instead. Feel free to adjust the amount of sugar used to your tastes, though if you're getting good berries you won't need much!
• Powdered Sugar - Powdered sugar (also known as confectioner's sugar) is my preferred sweetener for making freshly whipped cream because the tiny bit of cornstarch that is added gives the cream some added stability, and the sugar crystals dissolve easily into the cream. Feel free to swap in an equal amount of granulated sugar if you don't have the powdered kind on hand.
• Heavy Cream - When making whipped cream, don't mess around with anything labeled "light." You need the full power of fat at your disposal to make pillowy, fluffy chantilly! Also, make sure you're working with cream straight from the fridge—if it reaches a temperature above 50F, it will not emulsify.
• Vanilla Extract - While this is entirely optional, a smidge of vanilla extract adds a lot of delicious complexity to your whipped cream. You can also play with the extracts, swapping in smaller amounts of almond or lemon extract instead.
• Buttermilk - You can easily make your own by adding just a teaspoon of acid (lemon juice, white vinegar or apple cider vinegar) to regular, full-fat milk. Unless you have a reason to use a lot of buttermilk or actually enjoy drinking it, I recommend just making your own as needed. Alternatively, powdered buttermilk is awesome and lasts for months.
• Biscuit Mix - I use Loveless Cafe's Biscuit Mix. It is an incredible local product, and I’m a big proponent of strengthening local food systems. That said, feel free to use your own brand of biscuit mix—I’ve tested with both Bisquick and Aldi’s knockoff brand. Oh, and don't think for a second that you'll only use it for shortcakes. Biscuits are southern AF, and can be made any time of year, for any meal of the day.

How to Make Strawberry Blueberry Shortcakes With Biscuit Mix

Making mixed berry shortcakes is simple, but there are 3 distinct steps—preparing the biscuits, preparing the berries, then putting it all together. I’ve divided the instructions into these 3 separate buckets to make it easier on you. Note that the biscuits can be made up to a month ahead of time and frozen, while berries can be macerated several hours in advance of serving.

How to Make Shortcakes With Biscuit Mix

One of the beauties of this recipe is how much time is saved by using a southern style biscuit mix rather than making biscuits from scratch. If you want to go full monty, this is a biscuit recipe I really like!

Step 1: Measure. Pour the buttermilk into a large bowl with the biscuit mix. NOTE: This method may not work with all biscuit mixes. I have tested with Bisquick, Aldi’s knock-off of Bisquick, and Loveless Café Biscuit Mix—these all work. Be sure to read the instructions on the back of your box or bag.

Step 2: Mix. Using a normal spoon for eating, stir until you have a craggy dough. DO NOT OVERWORK THE DOUGH. Cragginess is what results in flaky layers.

Step 3: Gently Knead. Lightly flour a clean working surface. Turn the biscuit dough out onto the floured surface. Sprinkle with a touch of flour, then gently fold and knead the dough *just* enough to keep it from sticking to you. Again, DON'T OVERWORK THE DOUGH. 

Step 4: Roll. Using either a flour dusted rolling pin (useful if you are making a big batch) or the palm of your hand, roll or press the dough into roughly ½" thickness.

Step 5: Shape. Cut the dough into even pieces. I used a 2" biscuit cutter, but you can also use a cookie cutter or even a bench scraper if you don't care if the biscuits are round. You can also use a round jar or glass! Just be sure to dip the rim of whatever cutting instrument in flour as needed to prevent sticking. Place the cut biscuits into a greased or lined metal baking tin. (Biscuits and butter go hand-in-hand, so I like using butter to grease my cooking tin. You can also opt to line your baking pan with parchment instead.) 

Step 6: Brush, Sprinkle, & Bake. Melt about a tablespoon of butter and brush the tops of your biscuits. For sweet applications like these strawberry shortcakes, you can also sprinkle them with a touch of sugar for a bit of flavor and sparkle. While this step is optional, I promise it makes for a tastier biscuit. Bake at 400F for about 15-18 minutes, rotating the pan about halfway through. Remove from the oven when the tops are golden brown and a toothpick comes out clean. If you're feeling really decadent, brush with a touch more melted butter. Since we're gonna be serving them with fresh whipped cream, I omitted this step.

How to Macerate Strawberries & Blueberries

Step 1: Prep. Wash and dry the berries. Remove the stem end of the strawberries (or hull them, if you want a prettier look), then slice or quarter them. Place them in a small bowl. (Pro Tip: Save the strawberry tops and hulls to make a pitcher of yummy no-waste fruit-infused water.)

Step 2: Sprinkle the berries with sugar. If using, now's the time to add any additional flavorings like citrus zest, liqueur or extracts. 

Step 3: Stir & Rest. Gently stir to combine, cover with plastic wrap, then allow to rest for 10-25 minutes. Make sure to keep all the lovely juices that accumulate at the bottom! 

How to Assemble 

Step 1: Whip Chantilly Cream using a balloon whisk, hand mixer, or immersion blender. You can also use a whipped cream dispenser if you prefer. NOTE: If you use the immersion blender trick for your whipped cream, be sure to a. ) use a deep glass to prevent spatter, and b.) navigate the stick up and down to introduce the maximum amount of air into the cream.

Step 2: Slice. Hamburger slice your biscuits in half. Bonus points if they are still a little warm. 

Step 3: Spoon on a big dollop of whipped cream on the bottom half of the biscuit. Add the strawberry blueberry mixture, making sure to get all the syrupy juices.

Step 4: Top with remaining biscuit. If you want to be fancy, feel free to garnish with mint or basil. (And if you want to be extra extra, a little balsamic reduction might be pretty delicious if you opt for basil.) Serve immediately. DIG IN AND ENJOY!

Optional Variations & Dietary Adaptations

There are a few ways you can play with this recipe to make it your own. While my easy strawberry blueberry shortcake recipe is simple and straightforward, your perfect strawberry shortcake might have notes of chocolate, orange and chiles. PLAY WITH YOUR FOOD! Here are a few ideas to get your creative juices flowing:

• Blueberry Strawberry Shortcake Cups - Take a page from my lemony blueberry parfait and layer your biscuits, berries, and cream in individual glasses or mason jars—this is great for transportation. You can also use that lemon curd whipped cream in place of regular whip for a fun upgrade.
• Vegan Shortcakes - For a plant-based version, swap in whipped coconut cream or vegan whipping cream and make sure your sugar is certified vegan (some are processed with animal bone char). You’ll also need vegan buttermilk (make your own using soy milk and lemon juice or vinegar) and a vegan biscuit mix.
• Gluten-Free Shortcakes - Use your favorite gluten-free biscuit baking mix to keep these celiac-friendly.
• Flavored Whipped Cream - Don’t feel like you have to stick to regular whipped cream—try adding some cocoa powder to make chocolate strawberry shortcakes, or add the bright pop of lemon zest for a little extra zing. You can also use my amaretto whipped cream if you want!
• Macerating with Flavors - Outside of the whipped cream, you can also add flavor directly to the berries themselves. Here are a few options to consider:
  • First, any sugar substitute is going to do the trick, including natural options like honey, maple or agave. While each of these options will impart their own particular flavors, don't feel like you need to stop there.
  • Adding in dried spices is a fast way to up the flavor ante. Try cardamom, ginger, cinnamon or even black pepper, opt for fresh herbs like mint or basil, or try fresh citrus zest or minced fresh ginger, turmeric or sliced chiles. Feel free to add a splash of your favorite extracts, too.
  • You can macerate the berries in liquid. Champagne, bourbon, brandy, Lillet or Grand Marnier would all be delightfully boozy options. Vinegars like balsamic, cider, white wine or champagne would be fun for a tangier experience. Fruit juices, especially citrusy ones, would be a great PG option.
• Mixed Fruit Shortcake - While biscuit strawberry shortcake is the traditional dessert, there's no law that says you can't mix and match the fruit to your liking or use what's in your freezer. Any mixed berries will do. Pineapple and mango would be delicious options for a tropical-inspired shortcake.

Expert Tips

• Picking Fresh Berries - With a dessert as simple as this, the quality of the ingredients makes all the difference. When you’re shopping, make sure your strawberries in particular are fragrant—if they don’t smell like anything, they won’t taste like much either. If not, go to the frozen section. 
• Storing Fresh Berries - If you’re shopping ahead of time, note that berries are rather delicate creatures. I recommend soaking them in a solution of 1 part vinegar to 3 parts water for 10 minutes when you first get home from the store—the vinegar will kill any latent mold spores and help remove any pesticides more effectively. Rinse them well, then dry them using a clean kitchen towel. (The berries may stain your towel, so make sure it’s not one you want to hang.) Line the clamshell they came in with a clean paper towel, then replace the cleaned and dried berries to the container. This process should help them stay good for up to a week. Yay for less food waste!
• Biscuits Like To Touch - Make sure the biscuits are barely touching each other on the sides. This helps them achieve better lift, leaving you with fluffier biscuits!
• Easy Cleanup - Flouring a silicone sheet or any kind of cutting board will make cleanup much easier after rolling out your biscuits—you can just scrape it off over the compost or rinse it down the drain.
• Temperature Matters - Start with chilled equipment (e.g. metal bowl & beaters) and chilled ingredients for whipping cream. When cream is cold, the air that whipping introduces is held in place by solidified fat. Above about 50F, the fat in the cream will be too soft to do its job and your cream will collapse.
• Gentle Smash - Blueberries aren’t as good at macerating thanks to their thicker skin. Give them a gentle mash with the back of your spoon as you mix in the sugar to help them release their juices.
• Short-Cuts - Extra short on time and patience? Those refrigerated biscuits are an even faster way to get strawberry shortcakes on the table. I do recommend brushing them with butter and giving them an optional sprinkling of sugar for the best, shortcake-iest results. A whipped cream dispenser makes it easy to have freshly whipped cream on hand without having to get out a mixer—just pour in the cream, add the flavoring, and twist on the charger!

Storage Instructions

• Macerated Berries: The process of macerating will happen quickly for thin-skinned strawberries, so I wouldn't recommend macerating them for longer than 12-24 hours. While you can technically keep the berries in the fridge for a day or two, they will continue to soften as they do—another reason why adding thicker-skinned blueberries to the mix is a good idea. (If you're feeling nerdy, read this explanation of why maceration is cool and other ways to do it.) Keep any leftovers in an airtight container.
• Whipped Cream: Homemade whipped cream will only last a few hours in the fridge without losing its loft, even if you whip it to very firm peaks. The deterioration will become more pronounced over time. You can always revive the whip cream by re-whipping it. 
• Make-Ahead Whipped Cream Options: If you want to make this ahead of time (e.g. for a dinner party) or prefer to pipe out the cream for a more embellished look, try making mascarpone-stabilized whip. If you don't wanna fuss about it, you can invest in an iSi whipped cream dispenser for perfectly stiff whipped cream at the touch of a button. (Just read this if you have kids before you buy one.) 
• Biscuits are best warm from the oven, but you can make them ahead and freeze for up to a month, then defrost, slice and reheat in the oven at 200F. Note that leftover biscuits can also be used for savory applications like biscuit egg sandwiches, biscuits and gravy, or basically anything else you would use leftover dinner rolls for—just don’t sprinkle on the sugar if you’re going that route with the two extras.  

Serving Suggestions

This iconic summer dessert is a favorite for all the summer holidays including Memorial Day, Labor Day, & the fourth of July. If you're looking for a good red, white, and blue dessert to show your patriotism, this blueberry-strawberry shortcake recipe is just the thing. 

It's also an excellent option for a casual summer party—homemade biscuits take mere minutes to throw together when you have a boxed mix on hand. The fresh summer flavor of the berries pairs great with all your favorite grilling recipes like my grilled chicken pita wraps, Hawaiian roll grilled chicken sliders, and Greek burgers.

FAQs

More Berry-Centric Patriotic Desserts 

Just mix and match strawberries and blueberries as needed!

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