Blueberry Shortcake


  • Prep Time20 mins
  • Total Time20 mins
  • Makes6 Servings
*PLUS Baking Time: 15 minutes
Blueberry Shortcake

John Cullen

Chatelaine Triple Tested

This irresistible (and quick) shortcake layers blueberries, fresh from the market, with flaky biscuits and spiced whipped cream.


  • 2 cups all-purpose flour

  • 2 tbsp granulated sugar

  • 3 tsp baking powder

  • 1/2 tsp salt

  • zest from 1 lemon

  • 1/2 cup cold unsalted butter, cut into cubes

  • 3/4 cup 10% cream, plus 1 tbsp for brushing

  • 2 tsp coarse or granulated sugar, for sprinkling

  • 3 125-g containers fresh blueberries

  • 3 tbsp granulated sugar

  • 1 cup 35% cream

  • 1 tbsp granulated sugar

  • 1/4 tsp cinnamon


  • Position oven rack so biscuits will sit in centre of oven. Preheat oven to 425F. Line a baking sheet with parchment paper. To make biscuits, choose 1 of these methods:

  • With Food Processor - Pulse flour, 2 tbsp sugar, baking powder, salt and zest in processor bowl until mixed. Add butter. Pulse until coarse crumbs form. Add 3/4 cup half-and-half cream, pulsing just until dough comes together. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits.

  • By Hand - Stir flour with 2 tbsp sugar, baking powder, salt and zest in a large bowl until blended. Using your fingers or a pastry blender , mix in butter until mixture forms coarse crumbs. Using a fork, gradually stir in 3/4 cup half-and-half cream, just until dough can be gathered into a ball. Dough will be moist and soft. Do not add more flour, as it may toughen biscuits.

  • Turn dough onto a lightly floured counter. Divide into 6. Gently pat each into a circle about 3/4 in. thick. Place biscuits on baking sheet at least 1 in. apart. Brush with 1 tbsp cream. Sprinkle with coarse sugar.

  • Bake until lightly golden, 12 to 14 min. Cool on a rack.

  • Place half of berries in a large bowl. Using a potato masher, lightly mash. Stir in remaining berries and 3 tbsp sugar. Let stand 30 min.

  • Pour whipping cream into large bowl. Add 1 tbsp sugar and cinnamon. Using electric mixer, beat until stiff peaks form when beaters are lifted.

  • Assemble by cutting biscuits in half horizontally and layering with berries and cream.

Nutrition (per serving)

Calories 554, Protein 7g, Carbohydrates 58g, Fat 34g, Fibre 3g, Sodium 374mg.

Kitchen Tips:

Shape the biscuits as gently and quickly as possible to get the flakiest results. Store them in an airtight container at room temperature for up to 1 day, or freeze for up to 1 month. Layer with berries and cream just before serving.