Blueberry-Strawberry Shortcake

Blueberry-Strawberry Shortcake
Makes 10
Prep 20 m
Chill 180 m
Bake 30 m



  1. 1 of 3 In a large mixing bowl, combine flour, 1/4 cup sugar and salt. Cut in butter and shortening until mixture resembles coarse sand. Add buttermilk and mix just until dough comes together in a ball. Divide dough evenly into thirds; wrap in plastic and refrigerate 2 to 3 hours.
  2. 2 of 3 Heat oven to 325 degrees . Roll each piece of dough on lightly floured parchment to a 10-inch circle. Prick with a fork and sprinkle liberally with sugar. Bake at 325 degrees for 30 minutes.
  3. 3 of 3 To assemble: Set aside a few strawberries and blueberries to top finished dessert. Place one pastry disk on a serving plate and cover with a third of the remaining berries, followed by a third of the whipped cream. Repeat layering two more times and finish with reserved berries.
Nutrition Information for Blueberry-Strawberry Shortcake
Servings Per Recipe: 10
Per Serving: