Classic Red Mixed Fruit Shortcake Recipe

Prepare and preheat

Adjust oven rack to middle position and preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, whisk together the all-purpose flour, 2 tablespoons granulated sugar, baking powder, and salt until evenly combined.

Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter, two forks, or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with pea-sized bits of butter remaining (some small pieces are okay for flakiness).

Make a well in the dry mixture and pour in the buttermilk. Stir gently with a wooden spoon or rubber spatula until a shaggy, slightly sticky dough forms. Do not overmix.

Turn the dough out onto a lightly floured surface and gently fold it over on itself 3–4 times to bring it together and create layers. Pat or roll the dough to about 1-inch (2.5 cm) thickness.

Using a 2.5 to 3-inch round biscuit cutter (or a glass), cut out rounds without twisting the cutter. Re-roll scraps once and cut additional biscuits.

Place biscuits on the prepared baking sheet about 1 inch apart. Brush the tops lightly with 2 tablespoons heavy cream and sprinkle a pinch of sugar if desired.

Bake in the preheated oven for 12–15 minutes, until the tops are golden brown and the biscuits have risen. Remove from oven and transfer to a wire rack to cool slightly (about 10 minutes).

While the biscuits bake, combine the prepared strawberries, raspberries, and halved pitted cherries in a medium bowl.

Add 1/2 cup granulated sugar and 1 tablespoon fresh lemon juice to the fruit. Gently toss to combine and macerate for 10–15 minutes to draw out juices. Taste and add up to 1 more tablespoon sugar if your fruit is very tart.

If you prefer a slightly thicker syrup, dissolve 1 teaspoon cornstarch in 1 tablespoon cold water to make a slurry. Stir the slurry into the fruit and let sit for another 5 minutes; the syrup will thicken as it sits. If you want a looser sauce, skip the cornstarch.

After macerating, spoon the fruit and syrup into a serving bowl. Refrigerate briefly if needed to keep cool while biscuits finish cooling.

Chill a medium mixing bowl and beaters (optional but helps) for 5–10 minutes in the freezer.

Pour 1 cup cold heavy whipping cream into the chilled bowl. Add 2 tablespoons powdered sugar and 1/2 teaspoon vanilla extract.

Using an electric mixer on medium-high speed, beat until soft peaks form for a light, spoonable whipped cream (about 2–3 minutes). Do not overbeat or you may form butter.

Taste and add a little more powdered sugar if you prefer it sweeter. Keep refrigerated until ready to assemble.

Split each warm shortcake biscuit horizontally with a serrated knife.

Place the bottom half of a biscuit on a plate, spoon a generous portion (about 1/3 to 1/2 cup) of the red mixed fruit and syrup over it.

Top the fruit with 2–3 tablespoons of the freshly whipped cream, then place the biscuit top over the cream (or slightly askew to show the filling). Alternatively, serve open-faced with cream dolloped on top of the fruit.

Garnish with a mint leaf and a light dusting of powdered sugar if desired. Serve immediately so biscuits remain slightly warm and tender.

Leftovers: store fruit and whipped cream separately in the refrigerator for up to 2 days; biscuits are best the day made but can be warmed briefly before serving.