Red White and Blueberry Shortcakes with a (slightly) healthier whipped cream are perfect little desserts to celebrate patriotic summer celebrations, from 4th of July, to Memorial Day and Labor Day!
Strawberry shortcake is a classic summer dessert, celebrating the ease of summer eating and seasonal strawberries. I’ve made a festive red, white and blue version thats just perfect for patriotic summer holidays, from Memorial Day and 4th of July to Labor Day!
Or just because it’s summer and fresh berries are in season. Because who needs a reason for dessert?
I love these easy red white and blueberry shortcakes for summer. They’re made with just a few simple ingredients and loaded with fresh summer strawberries and blueberries!
I made these a little more nutritious with whole grain shortcakes and a healthier whipped cream made with protein-filled Greek yogurt and reduced sugar.
It may seem like the shortcakes take a lot of work, but they really don’t. The dough comes together so quickly, then you just let it rest before cutting and baking. While you’re waiting, you can whip up the whipped cream and get the berries ready. It really is super easy! Which is what summer eating is all about, right?
And they are delicious, too. I love the healthier, tangy whipped cream and fresh summer berries in these red white and blueberry shortcakes. They are just adorable for all of the summer’s patriotic holidays, don’t you think?
Red, White and Blueberry Shortcakes with a (slightly) healthier whipped cream are perfect little desserts to celebrate patriotic summer celebrations, from 4th of July, to Memorial Day and Labor Day!
- 1 cup strawberries
- 1 cup blueberries
- 1 tbsp sugar
- 1 tbsp lemon juice
- 1 cup white whole wheat flour (or all purpose)*
- 1 tbsp baking powder
- 1/2 tbsp sugar
- 1/2 tsp salt
- 2.5 tbsp cold unsalted butter, cubed
- 1 tsp vanilla
- 1/2 cup milk of choice
- 1 cup whipping cream
- 1/2 cup plain nonfat greek yogurt
- 1 tbsp sugar
- 1 tbsp lemon zest (optional)
- Thinly slice strawberries. Mix with the sugar and lemon juice. Set aside.
- Sift together flour, baking powder, sugar, and salt. Cut in butter with a fork or pastry cutter until rough crumbs form. Gently stir in vanilla and milk until a rough ball forms.
- Turn out dough onto a floured surface and pat into a rectangle (about 1 inch thick). Fold dough in half and pat out into a 1 inch rectangle again. Repeat once more. Lightly cover with a dish towel and let rest for 30 minutes.
- Preheat oven to 400° F. Gently pat dough down again to a 1-inch thick rectangle.
- Cut dough into circles using a floured glass or small biscuit cutter (about 1 1/2 inches in diameter), careful not to twist as you cut. Place onto a baking sheet lined with parchment or a silicone baking mat. Bake for 10-15 minutes. Remove from oven and let cool.
- Make the whipped cream: Whip the cream in the chilled bowl of a stand mixer or with electric hand mixer in a chilled bowl until stiff peaks form. Gently fold in yogurt, sugar and lemon juice. Chill until ready to use.
- To assemble shortcakes: cut each shortcake in half. Spoon whipped cream on top of one half. Top with strawberry mixture and blueberries. Place second half on top of berries and repeat layers. Serve immediately.
Shortcake recipe adapted from the New York Times Biscuit Recipe. *For gluten-free, use a 1-to-1 gluten-free flour, such as Bob's Red Mill.
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