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Berry Shortcake Recipe

Berry Shortcake: Preheat oven to 400 degrees F (205 degrees C) and place the oven rack in the center of the oven. Butter, or spray with a non-stick vegetable spray, an 8-inch (20 cm) round cake pan.

In a large bowl whisk together the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender or two knives (the mixture should look like coarse crumbs). Add the milk and vanilla extract and stir until just combined. Do not over mix.

Gently knead the dough on a lightly floured surface. Transfer the dough to the prepared cake pan and gently pat until it is even. Brush the top of the dough with a little cream. 

Bake for about 18-20 minutes or until lightly browned and a toothpick inserted into the center of the scone comes out clean. Transfer to a wire rack to cool.

Filling: In a large bowl, gently stir together the berries and sugar. (The amount of sugar used will depend on how sweet the berries are.) Although not absolutely necessary, try to set the berries aside to macerate (soak) at room temperature for about 30 to 60 minutes.

Whipped cream:  In a large mixing bowl place the whipping cream, vanilla extract, and sugar and stir to combine. Cover and chill the bowl and beaters in the refrigerator for at least 30 minutes. When chilled, beat the mixture until stiff peaks form. The whipped cream will hold for several hours in the refrigerator.

To serve: Cut the scone in half horizontally and place the bottom half of the scone (soft side up) on a large dessert plate. Top with the cream and the berries. Place the top half of the scone on top of the berries. Dust the top of the scone with confectioners sugar (powdered or icing sugar) and can garnish with a few berries. Serve immediately. If there are any leftovers, cover and store in the refrigerator.

Serves about 6 - 8 people.

Scone Recipe:

2 cups (260 grams) all-purpose flour

1/3 cup (65 grams) granulated white sugar

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1/3 cup (76 grams) cold unsalted butter

2/3 - 3/4 cup (160 - 180 ml) milk or cream

1 teaspoon pure vanilla extract


1-2 tablespoons cream


1 1/2 pounds (680 grams) fresh berries (blackberries, raspberries, blueberries and/or strawberries, cut into bite-size pieces)

2 - 4 tablespoons (25 - 50 grams) granulated white sugar, or to taste

Whipped Cream:

1 cup (240 ml) heavy whipping cream

1/2 teaspoon pure vanilla extract

1 tablespoon (14 grams) granulated white sugar