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The best Summertime desserts are made with the season’s fresh fruits and berries, so when I found these ginormous blackberries on sale at the market, I couldn’t resist. Instead of baking a cobbler– which is what I’d normally do–I decided these big, juicy berries would be the perfect shortcake filling. Blackberry-Blueberry Shortcakes are served on a sweet biscuit that’s topped with the sweet fruit filling and a dollop of whipped cream. Simple and delicious!
Growing up on the farm, my Dad would take us wild blackberry picking on a neighbor’s property along the river every Summer. Blackberries ripen in late July or August (the hottest months) and we’d be dressed in jeans and long sleeves to avoid getting stuck by the thorns on the bushes and to keep the “chiggers” from biting. Thankfully, the bushes would be heavily laden with berries so filling our buckets was pretty quick work, despite our grumbling. The rewards of a warm cobbler with ice cream and homemade blackberry jam for breakfast biscuits usually cut our complaining about the thorny bushes and dodging cow patties in the pasture short. In my Dad’s eyes, I’d be a city girl for sure for buying berries at the store…but I’ll always be a country girl at heart. Enjoy, y’all!
- 3 cups self-rising flour
- 3 tablespoons sugar
- 8 tablespoons cold butter cut into small cubes
- 1 1/2 cups heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon water
- 1 large egg white lightly beaten
- 2 teaspoons sugar
- 1 cup fresh blueberries
- 1/2 cup sugar
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 cups fresh blackberries
- 1 cup frozen reduced-calorie whipped topping thawed
- Preheat oven to 400° F.
- Combine flour and sugar in a large bowl. Add butter and mix together with a fork, or with your fingers, until it resembles a coarse meal.
- Make a well and pour in heavy cream; stir just until moist.
- Turn dough out onto a lightly floured surface and knead lightly 4 or 5 times. Pat dough to 9-inch square, about 1/2-inch thick. With a floured knife, cut into 9 even squares and place 2 inches apart on a baking sheet coated with cooking spray.
- Whisk together water and egg white and brush over shortcakes. Sprinkle evenly with 2 teaspoons sugar.
- Bake at 400° for 18 minutes or until golden. Remove from oven, and cool on a wire rack.
- In a small saucepan, bring blueberries, 1/2 cup sugar, lemon juice, and cornstarch to a boil. Reduce heat and simmer 5 minutes or until thickened.
- Pour filling into a large bowl and add blackberries. Toss gently to coat. Cover and refrigerate until chilled.
- Cut each shortcake in half horizontally with a serrated knife. Place bottom half on dessert dish and top with 1/2 cup filling, 2-3 tablespoons whipped topping, and top half of shortcake.