Strawberry/Blueberry Shortcake

Rich shortcake makes this one a winner!

Yield: 6 servings
Community Recipe from


  • 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


  1. 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.
August 2012

This recipe is a personal recipe added by JaneBixby and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Strawberry/Blueberry Shortcake Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy