Blueberry-Strawberry Shortcake

Blueberry-Strawberry Shortcake
Servings: 10 Prep 20 mins Chill 3 hrs Bake 325°F 30 mins


  • 4 cups all-purpose flour
  • 1/4 cup sugar, plus extra for sprinkling and to sweeten cream
  • 3/4 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, very cold
  • 1 cup solid vegetable shortening, very cold
  • 1/2 cup buttermilk
  • 1 quart strawberries, hulled and sliced
  • 1 quart blueberries
  • 3 cups heavy cream, whipped

Make It

1. In a large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in butter and shortening until mixture resembles coarse sand. Add buttermilk and mix just until dough comes together in a ball. Divide dough evenly into thirds; wrap in plastic and refrigerate 2 to 3 hours.

2. Heat oven to 325 degrees . Roll each piece of dough on lightly floured parchment to a 10-inch circle. Prick with a fork and sprinkle liberally with sugar. Bake at 325 degrees for 30 minutes.

3. To assemble: Set aside a few strawberries and blueberries to top finished dessert. Place one pastry disk on a serving plate and cover with a third of the remaining berries, followed by a third of the whipped cream. Repeat layering two more times and finish with reserved berries.