Buttermilk Shortcake With Whipped Cream And Berries

Shortcake is a classic dessert beloved for its simplicity and delicate flavors.

Buttermilk is used in this shortcake which gives it a subtle tanginess that complements the sweetness of the whipped cream and berries perfectly.

The texture of the shortcake has a crumb that is moist yet not overly dense for the addition of cornstarch.

The selection of fruit is ripe mixed berries, bursting with natural sweetness to contrast with the richness of the cream.

The combination of flavors and textures in this dessert is sure to satisfy your sweet tooth the same as a typical strawberry shortcake, like this Best Ever Strawberry Shortcake.

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Buttermilk Shortcake With Whipped Cream And Berries

Preheat oven to 425 degrees.

Coat two 9-inch metal pie pans with melted butter and dividd 4 teaspoons demerara sugar among pie pans and shake side to side to coat them.

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Cook’s Notes

Demerara sugar is a variety of raw cane sugar that is minimally refined. It has large grains with an amber color and a natural, subtle molasses flavor.

It can be used to sweeten coffee or tea, or as a topping on baked goods, like with these Blueberry Banana Almond Flour Cupcakes, and we use the sugar with butter to coat sides of pie or cake pans.

It not only released easily baked goods from sides, but also gives outer baked goods a soft crunchy bite.

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Mixed Berries

1 cup each blueberries, raspberries, blackberries, and chopped strawberries

1/4 cup granulated sugar

Buttermilk Shortcake

1/2 cups all-purpose flour

1/4 cup granulated sugar

1/2 teaspoon salt

1 tablespoon cornstarch

2 teaspoons baking powder

1 teaspoon baking soda

6 tablespoons salted butter melted

1 1/4 cups buttermilk

Whipped Cream

2 cups heavy cream

2 – 4 teaspoons powdered sugar

Buttermilk Shortcake

Mix the berries with the sugar in a medium bowl, mix to combine. Cover with plastic wrap and refrigerate until ready to use.

Using a hand mixer on high speed with frosted beaters and a frosted high sided metal mixing bowl, add cream with sugar and beat until you get stiff peaks. Place in the refrigerator until ready to use.

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Cook’s Notes

Place beaters and mixing bowl into freezer until frosted, about 10 minutes. The cold bowl and beaters will whip the cream to stiff peaks faster than if the equipment room temperature.

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In a medium bowl, spoon and level the flour. Remove 1 leveled tablespoon of flour and add the cornstarch, sugar, baking soda, baking powder, salt, melted butter and buttermilk; mix until a soft dough forms.

Divide the dough among the two prepared pie pans.

Place in the preheated oven for about 12-15 minutes or until golden brown. 

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Cut shortcake into squares or circles. Cut horizontally in half with a knife and place in shallow bowls or a dessert plate.

Spread whipped cream on bottom half, spoon on berries. Spread whipped cream on lower top half and place over berries.

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Try These Berry Dessert Favorites

• Strawberry Banana Cake
• Gluten-Free Blueberry Lavender Mascarpone Tart
• Raspberry Tiramisu
• Melon Berry Fruit Salad with a Mint-Lime Dressing

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