Fluffy Cloud Shortcakes with Berry Bliss

Q: What can I use instead of heavy cream in this shortcake biscuits recipe? My fridge is looking a bit bare.

If you don't have heavy cream, half-and-half can be used as a substitute, although the shortcakes might not be quite as rich. You can also try using full-fat Greek yogurt mixed with a little milk to thin it out. Avoid using milk alone, as it lacks the fat content needed for tender, moist biscuits.

Fluffy Shortcake Biscuits Recipe Berry Bliss in Every Bite

By Sally Thompson September 1, 2025 Updated: August 31, 2025

Jump to Recipe

4.50 (2 Ratings)

Table of Contents

☷

Recipe Introduction

Quick Hook

Ever fancied a dessert that screams summer but feels like a warm hug? My shortcake biscuits recipe does exactly that! Honestly, these aren't your average biscuits.

Think fluffy clouds with a berry burst.

Brief Overview

This recipe is a slice of Americana, traditionally enjoyed on warm afternoons. It's easy peasy, ready in just over an hour. This recipe makes 6-8 perfect shortcakes.

Main Benefits

These homemade shortcake biscuits aren't just delicious. They're packed with goodness, especially from the fresh berries. They're perfect for a garden party or a simple family treat.

What makes this recipe special? The melt-in-your mouth texture and the vibrant berry compote.

What Are We Making? Berry Bliss Shortcakes!

Alright, let's talk shortcakes! Forget those dry, crumbly things. We are making fluffy, buttery clouds of goodness. This best shortcake recipe delivers light, tender biscuits.

The berry compote is a total game changer. It balances the richness with a summery sweetness.

Is This For Me?

This easy shortcake biscuits recipe is perfect for bakers of all levels. But keeping ingredients cold is key. It’s straightforward, no fancy tricks involved.

If you can make a cup of tea, you can make this. Trust me! This recipe is simple, but its a little different than buttermilk shortcake recipe

Let’s Get Healthy (Kinda!)

Fluffy Cloud Shortcakes with Berry Bliss presentation

While these aren’t exactly health food, there's goodness here. Fresh berries offer vitamins and antioxidants. You can even tweak the recipe.

Use whole wheat flour or reduce the sugar. It will still taste delicious. Berry compote for shortcake is also a healthy choice, especially when using fresh berries.

Ingredients & Equipment

Right then, lets talk about what you'll need for the shortcake biscuits recipe . Don't worry, you probably have most of this stuff already. Honestly, it's pretty simple, like a good cuppa.

The Star Players: Shortcake Ingredients

Here's what you'll need for these easy shortcake biscuits :

All-purpose flour: 2 ½ cups (300g) . Just plain flour, nothing fancy.
Granulated sugar: ¼ cup (50g) . For that touch of sweetness.
Baking powder: 1 tablespoon . This is your rising agent.
Baking soda: ½ teaspoon . Helps with the browning.
Salt: ½ teaspoon . Just a pinch to balance the flavours.
Unsalted butter: ½ cup (115g) , very cold, cubed. This is key for flaky biscuits.
Heavy cream: 1 cup (240ml) , very cold. Makes the homemade shortcake recipe extra rich.
Whole milk: ¼ cup (60ml) , cold. Adds moisture.
Egg: 1 large , beaten. For brushing the tops (egg wash).
Turbinado sugar: for sprinkling (optional).

For the berry compote for shortcake , you'll need:

Mixed berries: 2 cups (approx. 300g) , fresh or frozen. Strawberries, blueberries, raspberries, blackberries whatever you fancy!
Granulated sugar: ¼ cup (50g) (adjust to taste). Berries are sweet anyway.
Lemon juice: 1 tablespoon . Adds a nice tang.
Cornstarch: 1 teaspoon (mixed with 1 tbsp cold water). Optional , for thickening the berry mixture.

Quality is important. Look for plump, juicy berries. With the butter, you can get good grass fed butter as well.

Spicing Things Up (Seasoning Notes)

This recipe uses a simple combination of salt, and the sweetness from the sugar, with the tanginess of the lemon in the berries, but you can add spices like ginger to the recipe to give it a little zing.

Vanilla extract would make a fantastic addition, too! A little lemon zest in the biscuits can brighten things up and it would result in a lemon shortcakes recipe .

Gear Up: Equipment

For these fluffy shortcake biscuits , you'll need:

Large mixing bowl
Pastry blender (or food processor)
Baking sheet
Parchment paper
Wire rack
Small saucepan
Measuring cups and spoons
Biscuit cutter (2-3 inch diameter) or round cookie cutter

Don't have a pastry blender? Use your fingers! Work quickly to keep the butter cold. A large plate can stand in for parchment paper too.

I find that just rolling the dough in all purpose flour makes a great barrier as well.

Making Shortcake Biscuits? Let's Bake Together!

Honestly, nothing beats a fluffy shortcake recipe on a sunny afternoon. It's pure comfort food, right? We are baking these homemade shortcake biscuits today. They're easier to make than you think.

Prep Like a Pro for Best Shortcake Recipe

Mise en place is your best mate here. Get everything measured out. Chop those berries for the berry compote for shortcake .
To save time, chill your butter, cream, and milk before you even start . Pop them in the freezer for 10 minutes.
Safety first! Don't be a numpty. Always use oven mitts, when handling hot trays.

step-by-step: Shortcake Success

Make the Berry Compote : Cook berries, sugar, and lemon juice until soft. About 10 minutes. Stir in cornstarch if you want it thicker.
Chill your butter, cream and milk. They must be really, really cold.
Mix dry ingredients: Flour, sugar, baking powder, baking soda, and salt.
Cut in butter: Use a pastry blender or your fingers. Make it look like coarse crumbs. Work quickly!
Add wet ingredients: Gently stir in cold cream and milk. Do not overmix it.
Chill the dough: Pat into a rectangle and cut into squares. Cover and chill for 30 minutes.
Shape biscuits: Pat the dough and cut out biscuits. Re-roll scraps gently.
Bake: At 400° F/ 200° C for 18- 22 minutes . Until golden brown.
Assemble your strawberry shortcake classic : Split and spoon with berry goodness.

Pro Tips: Homemade Shortcake Recipe

Freeze butter before cutting it in. This ensures super flaky layers.
Don't twist the cutter! It seals the edges. That is a big no-no. Press straight down.
Make the dough ahead! Prepare it, chill it, and bake it later. Perfect for busy bees.

This easy shortcake biscuits recipe is a winner. If you want a buttermilk shortcake recipe , just swap out the cream and milk for buttermilk.

Give it a go and let me know what you think!

Recipe Notes For Perfect Shortcake Biscuits

Alright, so you’re ready to make the best fluffy shortcake recipe ever? Excellent! Here are some extra bits and bobs to guarantee success, and maybe even impress your mates.

Serving Ideas: More Than Just a Plate

Plating and Presentation: First impressions matter, right? Try arranging the shortcakes artfully on a plate. Dust with a little icing sugar. Honestly, even a simple sprinkle makes them look dead fancy.
Complementary Sides or Beverages: You could serve these with a big dollop of whipped cream. Or maybe a scoop of vanilla ice cream if you're feeling extra indulgent. A refreshing glass of iced tea or lemonade goes down a treat, especially on a warm day.

Storage Solutions: Keep ‘Em Fresh

Refrigeration Guidelines: If you have any leftover homemade shortcake biscuits , store them in an airtight container in the fridge for up to 3 days.
Freezing Options: You can freeze the baked shortcakes. Wrap them individually in cling film, then put them in a freezer bag. They’ll keep for up to a month.
Reheating Instructions: To reheat, pop them in a preheated oven at 350° F ( 175° C) for about 5- 10 minutes. Or microwave in short bursts, but be careful not to make them rubbery.

Variations: Spice Things Up A Bit

Dietary Adaptations: To make them dairy-free, try using plant based butter and cream. It totally works, I swear!. Using a Buttermilk shortcake recipe might bring a little of tanginess.
Seasonal Ingredient Swaps: In the autumn, swap the berries for sliced apples or pears. Add a sprinkle of cinnamon. It's like a warm hug in biscuit form.

Nutrition Basics: The Good Bits

Simplified Nutrition Information: Each serving of this easy shortcake biscuits has roughly 450-500 calories. Plus some protein, fat, and carbs, of course.
Key Health Benefits: Berries are packed with antioxidants. So, technically, you’re being healthy ish, right?

I honestly love sharing this shortcake biscuits recipe with you. Remember, cooking should be fun. Don't worry if your biscuits aren't perfect. Just enjoy the process and, most importantly, enjoy eating them!

Best Fluffy Shortcake Recipe Ultimate Dessert Guide

Frequently Asked Questions

Why are my shortcake biscuits tough? They're more like hockey pucks than light and fluffy clouds!

Tough shortcake biscuits are usually a sign of overmixing the dough, which develops too much gluten. Remember, we want a light touch, like icing a cake - aim for just combined, not smooth and elastic.

Also, make sure your butter and cream are really cold; warm butter melts into the flour and doesn't create those lovely flaky layers we're after.

Can I make these shortcake biscuits recipe ahead of time? I'm having a bit of a 'mare' trying to get everything ready for a garden party.

Absolutely! You can prepare the dough, cut out the biscuits, and then keep them covered in the fridge for up to 24 hours before baking. You can also bake the shortcakes a day ahead and store them in an airtight container at room temperature.

They are best enjoyed fresh out of the oven, but a day-old shortcake can be warmed slightly for a few minutes to freshen it up.

What can I use instead of heavy cream in this shortcake biscuits recipe? My fridge is looking a bit bare.

If you don't have heavy cream, half and-half can be used as a substitute, although the shortcakes might not be quite as rich. You can also try using full fat Greek yogurt mixed with a little milk to thin it out. Avoid using milk alone, as it lacks the fat content needed for tender, moist biscuits.

Can I freeze shortcake biscuits, either before or after baking?

Yes, you can freeze unbaked shortcake biscuits. Place the cut biscuits on a baking sheet and freeze until solid. Then, transfer them to a freezer bag or container. Bake from frozen, adding a few extra minutes to the baking time. Baked biscuits can also be frozen.

Let them cool completely, wrap individually, and then place them in a freezer bag. Thaw at room temperature before serving.

I'm trying to be a bit healthier any tips for lightening up this shortcake biscuits recipe?

You can reduce the sugar slightly, both in the biscuits and the berry compote. Substituting some of the all-purpose flour with whole wheat pastry flour adds fiber and nutrients (though it will slightly change the texture).

Also, using a lighter topping, like a dollop of plain Greek yogurt or a smaller portion of berries, will cut down on calories and fat. As with all good things, moderation is key!