Mixed Berry Shortcakes With Homemade Whipped Cream

For the biscuits

Preheat oven to 425°F. Line a baking sheet with parchment paper.

Whisk together flour, baking powder, baking soda, salt, and sugar in a large bowl. Blend in butter with your fingertips. The mixture should look like coarse meal and the biggest piece of butter should be no bigger than the size of a pea.

Add buttermilk and stir with a spatula until flour is just combined.Drop dough in 8 mounds onto the prepared baking sheet. Make sure they are about 2 inches apart. Bake for about 12 to 15 minutes or until lightly golden brown.

Remove from the oven and transfer biscuits to a cooling rack to cool slightly.

For the filling

While the biscuits are cooking, mash half of berries and sugar in a bowl. The back of a fork works well. Mix in remaining berries.

For the Whipped Cream


Beat cream, sugar and vanilla in a large bowl with an electric mixer until you reach stiff peaks.

Carefully cut biscuits in half horizontally and arrange 1 bottom half, split side up, on each of 8 plates. Top each with berries, whipped cream, and other half of biscuit.