This post is created with America’s Dairy Farm Families and Importers, in partnership with the Innovation Center for U.S. Dairy. The views, ideas, and options are my own.
Did you know that June is National Dairy Month? To celebrate, I’m going to show you how to make Mixed Berry Shortcakes with Homemade Whipped Cream.
As much as I love getting creative in the kitchen with new ingredients and fancy food trends, there’s something special about the classics. Strawberry Shortcake (or in this case, Mixed Berry Shortcakes) is high on my list of favorite classic desserts. What I love most about this recipe is that it takes me back to my childhood. It was one of those desserts (along with tapioca pudding) that my mom often made. You knew it was going to be a great meal when it ended with shortcake, strawberries, and whipped cream.
For this recipe, I’m teaching you how to make whipped cream from scratch. If you’ve never done this, you’re in for a treat because homemade is the best. Not only that, it’s simple. But to make it, you will need heavy whipping cream. This is a must.
Fun fact: Did you know that the milk you drink is most likely from a farm in your locale and that dairy products contribute to the farm-to-table movement? Milk is produced in every state, and on average milk travels 300 miles from farm to store. So while you’re out picking up some fresh summer berries, also grab some milk, cream, and butter from a local farm! (And did you also know that 97% of dairy farms are family-owned and operated?)
I hope you enjoyed the milk facts I just laid on you. We are celebrating National Dairy month after all! For more undeniably dairy fun, check out this “dairy” cute video here.
Ok, back to this homemade whipped cream. I used my stand mixer and whipped the heavy cream up with a bit of vanilla extract and powdered sugar. Don’t have a stand mixer? No worries. You can beat the cream by hand. You’ll get some arm exercise at the same time.
Whip the heavy cream until it just forms stiff peaks. Be careful not to overmix because, if you do, you’ll start creating butter. And while that’s equally delicious, we don’t want butter layered in between our shortcakes. The final cream should be fluffy but not too firm.
Speaking of shortcakes, we’re making those from scratch, too. You can certainly substitute angel food cake for this, but for me, shortcake is the way to go. Thanks to the butter and eggs, it’s a bit denser and really soaks up all those delicious juices from the berries.
Once all of that is ready, mix together your berries with sugar and a splash of lemon juice. Then let them sit for a while to draw out that sweet juice of summer.
With that, your shortcakes are ready to assemble. I decided to use large wide mouth mason jars for this.
The jars fit the farm-to-table vibe and allow you to see all of those beautiful layers: clouds of homemade whipped cream, dense shortcake, and bold summer berries. Perfection!
To add your homemade whipped cream, I recommend using a piping bag fitted with a star tip. This makes it super easy and pretty, too.
Now our mixed berry shortcakes are complete! Let’s eat!
Makes 8 servings
Here's what you will need:
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1 teaspoon kosher salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cubed
2 eggs, lightly beaten
1/2 cup cold heavy whipping cream
1 egg beaten with 2 tablespoons milk (for egg wash)
Macerated Mixed Berries:
3 pints fresh berries (Strawberries should be hulled and chopped.)
1 tablespoon lemon juice
1/3 cup sugar
Homemade Whipped Cream:
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
Begin by preheating your oven to 400 degrees F. Line a sheet pan with parchment paper and set it aside.
In the bowl of a stand mixer, sift the flour, 3 tablespoons of sugar, baking powder, and salt. Using the paddle attachment and low speed, mix in the butter it is about the size of peas. Combine the eggs and heavy cream in a measuring cup. Then, with the mixer on low, add them to the flour mixture. Mix until just combined. The dough will be sticky.
On a well-floured surface, roll the dough to about 1/2-inch thick using a rolling pin. Use a 2-inch cookie cutter to cut about 16 shortcakes. Place them onto the prepared sheet pan. Brush the tops with the egg wash and sprinkle them with sugar. Bake for 15 to 20 minutes, until the tops are browned and the insides are fully baked. Allow to cool on the sheet pan.
In the meantime, prepare your berries by tossing them in a large bowl with the lemon juice and sugar. Let the berries macerate for 1-2 hours, stirring them once or twice during this process.
To prepare your homemade whipped cream, add the heavy whipping cream, sugar, and vanilla to the bowl of a stand mixer. Using the whisk attachment, with your mixture on medium speed, whip the cream until it begins to thicken. Continue whipping for several minutes until the cream is fluffy but not too firm. Add the whipped cream to a piping bag fitted with a star tip.
Once the shortcakes have cooled and the berries have produced sufficient juice, you're ready to assemble the dessert. Begin by cutting the shortcakes in half with a serrated knife. lace half of a shortcake into the bottom of the mason jar. Top with berries and then whipped cream. Repeat this process again. Finish with a shortcake top, a dollop of whipped cream, and additional berries to garnish. Serve immediately.
Tell me these aren't the most scrumptious-looking treat you've ever seen.
Tell me these aren’t the most scrumptious-looking treat you’ve ever seen.
As I mentioned earlier in this post, going homemade and farm-to-table is recommended for a dessert like this. The freshest ingredients will give you the best flavors.
So, as we celebrate National Dairy Month, whip up some fresh cream and pick up your favorite fresh berries. Then treat yourself to one fabulous dessert.