Star Spangled Berry Shortcakes
These star-spangled berry shortcakes are a festive Fourth of July dessert with flaky star-shaped biscuits, fresh berries, and whipped cream—easy, patriotic, and delicious!
Ingredients
For the Biscuits:
- 2 cups all-purpose flour
- 1 tbsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 2 tbsp granulated sugar
- ½ cup 1 stick cold unsalted butter, cubed
- ¾ cup cold buttermilk
- 1 tsp vanilla extract optional
For the Berries:
- 1½ cups sliced strawberries
- ¾ cup blueberries
- 2 tbsp sugar or honey
For the Whipped Cream:
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- ½ tsp vanilla extract
Instructions
Make the Biscuits:
- Preheat oven to 425°F (220°C).
- In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Cut in cold butter using a pastry cutter or fork until mixture resembles coarse crumbs.
- Stir in cold buttermilk and vanilla until just combined.
- Turn dough onto a floured surface, pat into a ¾-inch thick rectangle.
- Use a star-shaped cookie cutter to cut out biscuits. Place on parchment-lined baking sheet.
- Bake for 12–15 minutes or until golden brown. Let cool.
Prep the Berries:
- Toss sliced strawberries and blueberries with sugar or honey. Let sit for at least 10 minutes to draw out juices.
Whip the Cream:
- In a chilled bowl, beat cream, powdered sugar, and vanilla until soft peaks form.
- Assemble the Shortcakes:
- Split the star biscuits. Spoon berries onto the bottom half, top with whipped cream, then cap with the other biscuit half.
- Garnish with a little more whipped cream and a few extra berries on top if desired.
Notes
Recipe Notes
- Make ahead tip: Biscuits can be made up to 2 days in advance and stored in an airtight container.
- Short on time? Use store-bought shortcakes or biscuits.
- Star shape: If you don’t have a star cutter, a round biscuit works fine too—just add patriotic picks or flags on top!
- Whipped cream swap: Store-bought Cool Whip works in a pinch.