Red, White and Blue Shortcakes

This year, why not celebrate the Fourth of July with a fun, patriotic red, white and blue dessert? These easy-to-make shortcakes require some fresh, colorful berries and whipped cream. The shortcakes can be prepared in a food processor so that you can just drop the dough onto a lined cookie sheet rather having to roll it out.  Whipped cream can be easily made in a food processor as well!

Red, White and Blue Shortcakes

Serves 6

Berry Mixture:

  • 1-1/2 cups each: fresh blueberries, raspberries and sliced strawberries
  • 1 tablespoon sugar
  • 2 teaspoons fresh lemon juice
  • 1/4 cup seedless red raspberry jam


  • 1-1/2 cups all-purpose flour
  • 1/4 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons cold unsalted butter, cut into 1/2-inch pieces
  • 3/4 cup buttermilk
  • 1 teaspoon pure vanilla extract
  • 2 teaspoons turbinado (coarse) sugar


  • 3/4 cup heavy whipping cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon pure vanilla extract
  • Fresh mint sprigs (optional)

For the berry mixture, in a large bowl, combine the berries with the sugar and lemon juice, mixing well. Stir in jam, mixing well, and let stand while preparing shortcakes (up to 1 hour). Or, cover and refrigerate up to 3 hours before serving.

For the shortcakes, heat oven to 400oF. Line a cookie sheet with parchment paper. In the bowl of a food processor, combine the flour, sugar, baking powder, baking soda and salt. Cover and process with on/off pulses to combine ingredients. Add butter and pulse until butter is finely incorporated into the dry ingredients. Transfer the mixture to a large bowl.

Combine the buttermilk and vanilla. Stir into the dry ingredients, mixing lightly with a fork until a moist dough is formed. If dough seems dry, add an additional 1 tablespoon of buttermilk.

Spoon batter into a 1/3 cup metal measuring cup lightly sprayed with oil to prevent sticking. Drop each mound onto the prepared cookie sheet leaving at least two inches between each mound (mounds will spread). Sprinkle coarse sugar over the tops. Bake 14 to 15 minutes or just until golden brown.


Cool the shortcakes on a wire rack for 10 minutes. Meanwhile, combine the whipping cream, powdered sugar and vanilla in clean bowl of the food processor. Cover and process until thick, about 30 seconds.

To serve, split warm or room temperature shortcakes in half horizontally. Place the bottoms on 6 serving plates. Stir berries and spoon over the shortcake bottoms. Spoon a large dollop of whipped cream over the berries and top with the shortcake tops. Garnish with the mint sprigs if desired.




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