Strawberry Shortcake with Blueberry Cream Cheese Biscuits (aka Red, White & Blue Shortcake): Enjoy a fun twist on a summer classic with these Red, White & Blue Shortcakes! Featuring fluffy blueberry cream cheese biscuits, a sweet and juicy strawberry topping, and creamy homemade whipped cream, this shortcake is a must for your summer dessert needs. Super easy to make and perfect for the 4th of July!
OK, so for a loong time strawberry shortcake to me meant pound (or angel food) cake, strawberries (actually, I usually skipped the strawberries!), and whipped cream. Done. The first time to eat it with biscuits was just a “meh” experience. Give me pound cake. Friends, I did not realize that the traditional strawberry shortcake was made with biscuits!
Like, how could not know this?! I’m from the South!
But never fear, I’ve now got this down. Biscuits. BISCUITS. b.i.s.c.u.i.t.s. Just because there’s cake in the title does not mean cake is always involved.
Seriously though, I have to say that even growing up with pound cake, biscuits have now become my preferred shortcake. Somehow they seem to compliment the strawberries and whipped cream really well. Even yesterday when I made them for a last minute video shoot and indulged in the subject afterward (I’m a big believer in not wasting food…), it was sheer bliss. And the question is no more: biscuits all the way! Though don’t get me wrong, you hand me pound cake and I won’t complain, but you get the point.
Maybe this is also because I utterly disdain – yes, disdain – my strawberries with any additional sweetness on them, such as whipped cream or chocolate, and the biscuits help to cut down the sweetness. Whatever it is, I’m pro biscuits. Of course, in all other areas of my food life, I’m always pro biscuit (carbs, baby!), so this really should come as no surprise.
OK, after all this talk about the traditional way to make strawberry shortcake, you would think that’s what I’m giving you today. It mostly is, but I did decide to spice things up by adding blueberries to the biscuits. And thus they became Red, White, and Blue Shortcakes.
But really, the blueberry cream cheese biscuits add a fun and delicious twist. Gosh, I could eat just the biscuits alone. In addition to being delicious, they are super quick and easy to make – most of the mixing is done in the food processor. < My kind of food, right there.
Then there are the strawberries. Mmm… strawberries. All you’re going to do here is half and quarter two pounds of fresh strawberries, add in some sugar, then let them sit for about 20 minutes. After 20 minutes, you’re going to mash about half of them and then set aside to let them release their beautiful juices and become all sweet and delicious.
For the whipped cream, we’re just going to throw 3 ingredients into a chilled bowl and whisk it all up (uh, using an electric mixer of course – I have the utmost respect for the arm muscles that must have existed before electricity) to fluffy, creamy, perfection.
Then, THEN comes the golden moment; taking a warm biscuit, splitting it in half and layering with all the strawberries and whipped cream our heart desires.
Bliss, sheer bliss.
Enjoy and Cottura Felice!
Biscuits adapted from Cook’s Country, whipped cream recipe from Epicurious, and strawberry topping from Simply Recipes.