Blueberry Strawberry Shortcake

Name: Blueberry Strawberry Shortcake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: 1 pound fresh California Giant strawberries, hulled and sliced; 1 pint fresh California Giant blueberries; ¼ cup granulated sugar; 2 ½ cups unbleached all-purpose flour, spooned and leveled, weighed 335g; 2 tablespoon granulated sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; ¾ teaspoon fine sea salt; 8 tablespoons unsalted cold butter, cut into 1” cubes; 3/4 cup plain full-fat greek yogurt, weighed 180g; 7 tablespoons milk; 1 cup heavy whipping cream; 1 teaspoon vanilla extract; 2 tablespoons granulated sugar

Prep Time20 min

Cook Time20 min

Serves10

Elevate your dessert game with this vibrant twist on a seasonal classic. Featuring a double-hit of fresh California Giant berries, this recipe swaps traditional shortbread for ultra-flaky, golden-brown biscuits powered by Greek yogurt for a subtle tang and a moist, tender crumb. By folding the dough and baking the biscuits nestled together in a cast-iron skillet, you get impressive height and soft, pull-apart edges. Topped with a cloud of homemade vanilla whipped cream and macerated berries that have created their own glossy syrup, it’s the ultimate crowd-pleasing finale for any backyard cookout or Sunday brunch.

INGREDIENTS

Fresh Berry Topping:

1 pound fresh California Giant strawberries, hulled and sliced
1 pint fresh California Giant blueberries
¼ cup granulated sugar

Greek Yogurt Biscuits

2 ½ cups unbleached all-purpose flour, spooned and leveled, weighed 335g
2 tablespoon granulated sugar
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon fine sea salt
8 tablespoons unsalted cold butter, cut into 1” cubes
3/4 cup plain full-fat greek yogurt, weighed 180g
7 tablespoons milk

Whipped Cream:

1 cup heavy whipping cream
1 teaspoon vanilla extract
2 tablespoons granulated sugar

DIRECTIONS

- - Prepare berries: Add sliced strawberries, blueberries and sugar to a large bowl. Toss together until sugar is evenly coating berries. Cover and refrigerate while you prepare the rest of the ingredients. This will allow the strawberries to release juices before you’re ready to serve.
- - Preheat the oven to 400ºF and grease a 10” cast iron skillet with butter or oil. At this time you can also chill a metal mixing bowl in the fridge or freezer.
- - Make the biscuits: In the bowl of a food processor, add flour, sugar, baking powder, baking soda and salt. Pulse a few times until combined. Add cubed butter and begin pulsing until coarse crumbs form. Don’t over-process. Transfer to a large bowl and fold in greek yogurt until almost combined. Stir in milk 2 tablespoons at a time until dough forms. Dough may be dry in some spots but will come together in the next step.
- - Transfer dough onto a lightly floured surface and begin to shape with floured hands into a 1”thick rectangle. Roll out dough so it’s flat, then fold dough in half and turn horizontally, rolling out to 1” thickness again. Repeat folding and turning two more times, ending with your 1” thick rectangle.
- - Use a 2 ½“ or 2 ¼“ biscuit cutter to press into the dough (do not twist to release – push straight up and down). Carefully remove biscuits from the cutter and place in cast iron skillet, making sure they are touching. Reshape, roll and cut dough again until you get about 9-10 biscuits.
- - Bake biscuits for 17-20 minutes, OR until tops are golden brown. Allow biscuits to cool for at least 15 minutes before assembling the berry shortcake. Biscuits can also be made well ahead of time.
- - Make the whipped cream: Use an electric hand mixer or stand mixer fitted with whisk attachment. Add heavy whipping cream, sugar and vanilla to the chilled bowl. Mix on medium-high speed, gradually moving to high speed, until stiff peaks form. This will take about 3-5 minutes.
- - Assemble shortcakes: Remove berries from the fridge when you’re ready to serve. Slice biscuits in half, serve with fresh whipped cream and juicy strawberries and blueberries.