easy shortcake recipe very yummy. We’ve had a few house guests recently and instead of going out to dinner as planned, we stayed in and cooked for them instead. I often find this stressful—especially if I’m working all day—but it occurred to me that it doesn’t need to be a big production, especially during summer. All of the fresh fruit, tomatoes, and vibrant produce work as the center of any meal—and this is the way I’ve been thinking about dessert, too. There are plenty of cold, dark months that call for more elaborate kitchen confections, but during these dog days of summer, dessert can just be a simple bowl of berries, a quick cobbler, or easy shortcakes (like these).
shortcake recipe from bisquick
In truth, I rarely think to make shortcakes at home because they always seem a bit more involved than a berry crisp. Traditionally, when I want an easy summer dessert, I rely on that. But this recipe proved me wrong: the biscuits come together in minutes, bake up quickly, and the rest is hardly any work at all. Shortcakes seem more involved than they really are, so in truth, they make the perfect summer dessert for guests, family gatherings, picnics…or just an average Wednesday night. The biscuits hold up really well if you have leftovers; just keep them covered at room temperature and they’ll be fine for a few days.
More Shortcake Recipe
Shortcake Recipe Easy
How to make Shortcake Recipe Easy? I made some tweaks to this recipe to suit my own tastes: I used far less sugar than it called for (and they still taste plenty sweet!) and opted to use half whole grain flour in the biscuits. If you don’t have spelt flour on hand or prefer another option, you could use a white whole-wheat flour, whole-wheat flour, or all-purpose flour. And certainly use any berry you like. In the winter, I plan to keep this recipe alive by using frozen berries.
But for now, my sweet strategy involves fresh berries, simple desserts, and as little time standing over the oven prepping as possible.
Easy Whole Grain Blueberry Shortcakes
- ¾ cups all-purpose flour
- ¾ cups spelt flour (or all-purpose flour)
- 5 tblsps sugar
- 2 tblsps baking powder
- ¼ tsp salt
- ⅓ cup cold butter, cut into small pieces
- ½ cup cold whole milk
- 2 cups blueberries
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 cup heavy cream
- ½ tsp vanilla extract
- Heat oven to 425° F. Whisk together both flours, 2 tablespoons of the sugar, the baking powder and salt. With your hands, mix the butter into flour mixture until coarse crumbs form. Stir in milk. Gently gather dough, divide into 6 pieces and place on a baking sheetabout 2 inches apart. Don’t worry about flattening—just leave as is. Bake for 12 to 14 minutes, or until lightly browned and cooked through.
- Meanwhile, combine 1 1/3 cups of the blueberries, 2 tablespoons of the sugar and the lemon juice in a small pot. Bring to a simmer over medium heat; cook 6 minutes or until blueberries burst and mixture thickens slightly. Stir in remaining 2/3 cup blueberries. Remove from heat and cool slightly.
- In a medium bowl, beat heavy cream on medium-high speed until foamy. Add vanilla extract and remaining 1 tablespoon sugar and beat until stiff peaks form.
- Once cool, slice shortcakes in half lengthwise. Spoon 1/4 cup of the blueberries on top of the bottom half of each shortcake; dollop each with whipped cream. Place top half of shortcake on each and serve.