Blueberry Strawberry Shortcake is the perfect dessert for a summer picnic or any of the patriotic holiday gatherings throughout the warmer months. I love that the berries are baked right into the shortcake, too, for an added burst of flavor. The consistency of this shortcake is between a biscuit and a muffin and they taste amazing! They’re also super easy to make, too.
How to Make Blueberry Strawberry Shortcake
I love that you don’t need any complicated ingredients for this recipe! That’s always a win in my book: easy ingredients and amazing flavor!
Ingredients for Patriotic Shortcake
- Flour
- Sugar
- Baking powder
- Salt
- Vanilla
- Butter, softened
- Milk
- Egg
- Fresh blueberries, separated
- Strawberries, sliced, separated
- Cool Whip – I piped it on with these disposable pastry bags. They’re a lifesaver in the kitchen!
Instructions for Blueberry Strawberry Shortcake
Begin by preheating the oven to 350 degrees F. Next, spray baking spray inside the baking pan. Be sure it covers every crevice.
Next, whisk together the flour, baking powder, sugar, and salt in a medium-sized mixing bowl. Then, add the vanilla, milk, butter, and egg. With an electric mixer, beat on medium speed for about 90 seconds. Gently stir in the fresh blueberries and sliced strawberries.
Divide the batter evenly among the prepared cavities in the mold pan. Each cavity should be about 3/4 full.
Bake the shortcakes for 16-19 minutes. Allow the cakes to cool completely in the pan before removing them. Gently loosen each cake with your fingers or the edge of a butter knife. Then invert the pan to release the cakes.
To serve, top each cake with blueberries and strawberries. Add a dallop of Cool Whip on top and serve immediately.
So, what do you think about this blueberry twist on the classic strawberry shortcake? You could also use blackberries or raspberries, instead! I can’t wait for you to try this for your summer parties!
What kind of pan to use for Blueberry Strawberry Shortcake?
This is the pan I use to bake all my shortcake: it’s a proper shortcake pan. I love the little basket shape and it’s so convenient for placing the fruit on. However, if you prefer to not use a shortcake pan, a regular muffin tin will work just fine. Then, you can split the shortcake in half and put the fruit in the middle. Or, you could place the fruit to the side or on top of the muffin-shaped shortcake. (But isn’t this one so cute?!)
More Patriotic Dessert Ideas
- 4th of July Brownie Bites – Perfect for the kids table or to bring to a party!
- Patriotic Berry Cake – A beautiful addition to your table!
- Patriotic Pretzel Salad – Even though “salad” is in the name, the cheesecake makes it much more like a dessert!
Blueberry Strawberry Shortcake
This Blueberry Strawberry Shortcake recipe is bursting with berries in the shortcake itself and piled on top! Topped with Cool Whip, this summer dessert can easily be made ahead and put together right before serving.
Ingredients
- 1 cup flour
- 2/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 teaspoon vanilla
- 1/3 cup butter, softened
- 1/2 cup milk
- 1 egg
- 1 cup fresh blueberries, separated
- 1 cup strawberries, sliced, separated
- 1 cup Cool Whip
Instructions
- Begin by preheating the oven to 350 degrees F. Next, spray baking spray inside the baking pan. Be sure it covers every crevice.
- Next, whisk together the flour, baking powder, sugar, and salt in a medium-sized mixing bowl. Then, add the vanilla, milk, butter, and egg. With an electric mixer, beat on medium speed for about 90 seconds. Gently stir in the fresh blueberries and sliced strawberries.
- Divide the batter evenly among the prepared cavities in the mold pan. Each cavity should be about 3/4 full.
- Bake the shortcakes for 16-19 minutes. Allow the cakes to cool completely in the pan before removing them. Gently loosen each cake with your fingers or the edge of a butter knife. Then invert the pan to release the cakes.
- To serve, top each cake with blueberries and strawberries. Add a dallop of Cool Whip on top and serve immediately.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 15gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 59mgSodium: 316mgCarbohydrates: 48gFiber: 2gSugar: 30gProtein: 5g
