Easy vanilla blueberry shortcakes


Shortcakes with a twist! Blueberry sauce makes them extra delicious.




  • 270g (2 cups) all-purpose flour
  • 50g (1/4 cup) granulated sugar
  • 2 1/2 teaspoons baking powder
  • 1/4 teaspoon sea salt
  • 115g (1 stick) unsalted butter, frozen
  • 240ml (1 cup) chilled whipping or heavy cream
  • 1/4 teaspoon vanilla bean paste or extract
  • 1 large egg, beaten

Vanilla blueberry sauce

  • 300g (2 1/3 cups | 10.5 oz) blueberries, frozen or fresh or a combination of both
  • 50g (1/4 cup) granulated sugar
  • 30ml (2 TBSPs) lemon juice (from 1/2 large lemon)
  • 1 vanilla bean, halved & seeds scraped out and saved for later

Vanilla whipped cream

  • 240ml (1 cup) whipping cream
  • 2 TBSPs powdered sugar
  • seeds from 1 vanilla bean pod


  1. Start by making the biscuits: Place rack in the center of the oven and preheat to 220°C (425°F). Line a baking sheet with parchment paper.
    Combine flour, sugar, baking powder and salt in a food processor. Take butter out of the freezer and coarsely grate it on a plate, using a box grater. Transfer to the food processor and pulse for 1-2 seconds, just until the butter is mixed with the flour and the mixture looks crumbly.
    Add the cream and pulse for a few seconds, until the dough clumps together and almost forms a large ball. Transfer to a lightly floured surface and gather in a ball. Flatten it into a 8×4-inch (20×10-cm) rectangle. Cut into two lengthwise, then slice each part into 4 squares. Transfer to the baking sheet and chill for 20-30 minutes.
  2. Brush tops of biscuits with egg glaze and bake for 15 minutes or until the tops are golden brown and a cake tester inserted in the middle of each biscuit comes out clean. Remove from oven, transfer to a cake rack and cool.
  3. Meanwhile, as the biscuits chill and bake, make the sauce:
    Combine all ingredients in a non-reactive saucepan (I use enamel) and bring to a light boil over medium-high heat. Cook for 5-10 minutes, just until blueberries are tender and the sugar has completely dissolved. Remove from heat and let cool. Remove the vanilla pod.
  4. Make the cream:
    Combine cream, sugar and vanilla seeds in the bowl of your mixer. Whisk on low speed until soft-medium peeks form.
  5. Assembly: Cut each biscuit in half horizontally. Add a heaping tablespoon of whipped cream on the bottom half (cut side up), top with 2-3 tablespoons of blueberry sauce and cover with the other half. Serve immediately.


The biscuits – Once you cut the dough into 8 biscuits, cover the baking sheet with plastic wrap and chill biscuits in the fridge for a day. Then put them in the preheated oven straight from the fridge. Once baked, the biscuits can wait another 8 hours until serving time.
The sauce – Make the sauce as the recipe says, let cool to room temperature, then store covered, in the fridge for a day.
Whipped cream – fresh whipped cream is the best, but it’ll easily last int he fridge for a few hours. Once whipped, transfer it to an airtight container and cover the cream tightly with plastic wrap. (You’re basically sticking the two together.) It’ll survive for a few hours, but stir it with a spoon before using.

Recipe for biscuits slightly adapted from Epicurious.