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Community Recipe
from [JaneBixby]
Strawberry/Blueberry Shortcake

Strawberry/Blueberry Shortcake

Rich shortcake makes this one a winner!

  • Yield: 6 servings


  • 1/2 + 4 T cup(s) sugar
  • 4 cup(s) strawberries and blueberries chopped and rinsed
  • 2 cup(s) flour
  • 2 teaspoon(s) baking powder
  • 1/4 teaspoon(s) salt
  • 6 tablespoon(s) butter cut into small pieces
  • 1 pint(s) heavy cream
  • 1/2 teaspoon(s) vanilla
  • 1/4 cup(s) candied ginger
  • 1/2 cup(s) pecans


Pre-heat oven to 400. With rack in center of oven. Line large baking sheet with parchment. In bowl,toss friut with1/4 C. sugar. Whisk flour, 1/4 C sugar,.baking powder and salt. Mix in butter, until makes fine crumbs, like cornmeal.Stir in 3/4 C. cream.May add 1/2 C. toasted pecans to dough. Turn out dough onto a floured surface, and knead twice,, pat into a 3x9 inch rectangle. Cut dough diagonally into 3 squares. Cut each square into 2 triangles, making 6 biscuits. Transfer to the baking sheet. Brush tops with cream. Bake until lightly browned, about 15 minutes. Also, when making whipped cream, add candied ginger to the whipped cream.

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Strawberry/Blueberry Shortcake Recipe