Ingredients:

  • 2 cups (300g) fresh strawberries, hulled and sliced
  • 1 cup (150g) fresh blueberries
  • 1/4 cup (50g) granulated sugar
  • 1 tbsp (15ml) fresh lemon juice
  • 2 cups (250g) all-purpose flour
  • 1 tbsp (12g) baking powder
  • 1/2 tsp (3g) salt
  • 3 tbsp (35g) granulated sugar
  • 1/2 cup (115g) unsalted butter, chilled and cubed
  • 3/4 cup (180ml) cold buttermilk
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/3 cup (65g) powdered sugar
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Combine sliced strawberries, blueberries, sugar, and lemon juice in a bowl. Toss gently to coat, cover, and refrigerate for at least 2 hours.
  2. Whisk together flour, baking powder, salt, and sugar. Cut in the chilled butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized lumps.
  3. Stir in buttermilk until just combined; do not overmix. Drop 12 mounds onto a lined baking sheet.
  4. Bake at 425°F (218°C) for 12–15 minutes until the tops are mahogany-colored and the edges are golden. Allow to cool.
  5. Pour chilled heavy cream, powdered sugar, and vanilla into a cold bowl. Beat on medium-high speed until stiff peaks form.
  6. Split the cooled shortcakes in half horizontally. Layer a bottom half with whipped cream and mixed berries. Repeat for a second layer and finish with a final swirl of cream and fresh berries on top.