There are shortcakes, and then there are shortcakes, and these Three Berry Shortcakes are the latter – an absolute show stopper of a summer dessert. Wait, this is more than a dessert; this is an extravaganza.

Three Berry Shortcake

Let me put it another way: these Three Berry Shortcakes are going to be the stuff of legend. They’re the recipe that you’re going to make, and everyone is going to go on and on about, and then ask for them when the next summer rolls around.

About Three Berry Shortcakes:

Just so you’re prepared, and all! Make Three Berry Shortcakes, and it’s probably pretty likely they’ll become your signature dessert for family dinners, parties, and holiday gatherings all summer long. And hey, it doesn’t hurt that they’re patriotic and all decked out in a red, white, and blue theme with the mix of berries, sauce, and whipped cream!

I’ve been making this dessert for so many years (actually, I think I’m up to so many decades now) that I don’t even remember where I got it. Probably Bon Appétit. Maybe Gourmet.

The Shortcakes:

• As for these shortcakes are my Best Shortcake…I know it looks like a Bisquick thing, and it’s all rough and rustic.
• Don’t let that fool you…it’s a cream biscuit, and if you could imagine the most delicious, tender, rich scone ever, that’s what the shortcake is.

The Whipped Cream:

• This layer IS luscious, and it’s not just plain old whipped cream. Oh no, that’s not going to do for this dessert! If memory serves, the original recipe is flavored with the faintest touch of Spiced Rum, which is delish.
• I like to put in just a touch of an orange liqueur instead. Grand Marnier. It’s a spluge, but I make it last, and a small sacrifice for this dessert is worth it! A schnapps or off-brand of orange liqueur will save a good amount of money.

The Syrup/Sauce:

• And just because the juices from the berries aren’t enough on their own, there’s a flirty sauce. I usually make it blueberry, as the recipe calls for. But sometimes I make the same sauce with strawberries. Either way is absolutely delicious.
• You can save time and effort by using a store-bought syrup.

The Berries:

• But regardless of how good the whipped cream is, how delectable the scone-like biscuit is, it’s the berries that steal the show. Use any berries you like.
• Again, in the berries, just a whisper of a little sumpin’ sumpin, the spiced rum or the Grand Marnier, and then add the faintest scraping of nutmeg to intensify the flavor. Don’t go overboard on the nutmeg and leave it out if you wish.

Best Shortcakes

Pro Tips for Making Three Berry Shortcakes:

If you’ve been reading, you’ve gathered that there are three or four absolutely delectable components to Three Berry Shortcakes, and it’s all very doable with a little foresight and planning, and each component is easy enough.

• The shortcakes have a gorgeous little crispy crust from a brushing of cream and a sprinkle of sugar before they are baked; it won’t stay crispy for very long. If time allows, do it the same day. Make sure to allow time to cool. If serving the next day, they could be made the evening before, but I wouldn’t recommend making them much earlier than that.
• Whipping cream just doesn’t hold very long, but it’s probably going to be fine for an hour or two. Knock it out sometime before dinner and refrigerate. It can be easily rewhipped if needed.
• The berries may all be cut early in the day to get them out of the way; take them out of the fridge about an hour or two ahead and add the sugar and alcohol, then just let them sit and soak up all those flavors while dinner is being served. It’s a judgment call as to how long to macerate in that sugar. They’re prettier with less time because they break down and soften, but they’re more flavorful if they sit longer.
• The sauce, which is wonderful as is, can easily be made several days ahead. If time is short, try substituting a berry syrup. Hey, we might be heroes when we serve this dessert, but we don’t have to be martyrs!

Always rinse berries well.

Assembling:

Although this dish is certainly an extravaganza, part of that is its unabashed display.

The berry sauce goes down on the plate first, then the bottom layer of the shortcake. That’s topped with whipped cream, then berries. Then the top of the shortcake perches atop. Usually, you’re done here – but wait, there’s more! Another dollop of whipped cream and then more berries!!

And why not another drizzle of that syrup, cascading down the mountain? I’ll leave that up to you.

There’s nothing wrong with a sprinkle of powdered sugar! Sometimes I do, and sometimes I don’t.

Three Berry Shortcake

If you like this recipe for Three Berry Shortcake, you might also like:

Sheetpan Strawberry Shortcake – an easier, crowd-friendly version of shortcake.

Sheetpan Strawberry Shortcake – Here I added other berries for a red white and blue theme.

Berry Cream Cake – a fabulous summer dessert.

Berry Cream Cake

Saving Money on Groceries:

A couple of my favorite money-saving ideas.

Push a straw through for less waste. The hull comes right out.

This one is Strawberry Hulls and Mint

What you pay for groceries depends not only on WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.

• The best sales are before holidays; check out Win at the Grocers. Use these sales not just for your holiday, but to stock up at a low for the coming weeks to months.
• Take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality; be selective.

The best way to save money on this or any recipe is to have a well-stocked pantry, fridge, and freezer full of sale-priced items.

General Baking Items:

• Never buy baking items when needed and never pay full price. Instead, stock up during your grocery holiday sales, especially before Easter and the Winter Holidays. Many items are up to half off.
• Discount stores have good pricing on baking items year-round, as does your buyer’s club, although quantities are larger.
• Immediately upon arriving home, freeze items containing flour for three days.

Cream:

• Cream is always cheaper at discount groceries like Aldi & Lidl. Their everyday price beats out the buyer’s club and the best grocery store holiday sales price.
• Cream keeps for weeks, so if the standard grocery is the only option, get in the habit of picking up at a low price before holidays.

Berries:

• Look for and make this with in-season fruit. It will taste best and save money. Berries are often on sale before holidays, especially in the spring and summer.
• Discount stores often have great sales, and while the buyers’ club may charge a bit more, the quality is usually outstanding.
• Always turn over and check the bottom for crushed or damaged fruit.

Three Berry Shortcake

Three Berry Shortcakes

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These Three Berry Shortcakes are gorgeous – an unabashed display of an extravaganza of a dessert!

• Author: mollie
• Yield: 6 1x

Ingredients

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For the Mixed Berries:

• 3 cups of berries (strawberries, blackberries, blueberries, raspberries, mix and/or match)
• 1 tablespoon brown sugar, packed
• 1 tablespoon Spiced Rum or Grand Marnier
• 1/8 teaspoon nutmeg, freshly grated

For the Berry Sauce:

• 3 cups of berries (use a single type, one of the ones used for the shortcake – blueberry or blackberry looks particularly stunning in the final dish.)
• 3 tablespoons rum or Grand Marnier
• 6 tablespoons sugar
• 3 tablespoons water

For the Whipped Cream:

• 1 cup whipping cream
• 1 tablespoon powdered sugar, or taste
• 1 teaspoon Vanilla, Spiced Rum or Grand Marnier, or a little more, to taste

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Instructions

Here is the recipe for the Best Shortcakes. They’ll need to be made ahead long enough to cool, and may be made the night before. They have a slightly sugary topping which will soften if made too far ahead, and like most biscuits are best made the same day.

For the Mixed Berries:

An hour or two before serving, make the mixed berries. (Berries may be washed and cut earlier in the day.) Slice strawberries, and mix all berries very gently with sugar, rum, and nutmeg.  Taste – you may want a touch more sugar if the berries aren’t sweet.  Chill for up to two hours, and at least one.

For the Berry Sauce:

Add all ingredients to saucepan, bring to a boil.  Blend in blender or food processor.  Strain and chill. May be made ahead 3 to 4 days and kept refrigerated until needed. Note: An easy substitute is a Berry Syrup from the breakfast aisle.

For the Whipped Cream, about 2 cups:

Whip cream until soft peaks form.  Add rest of ingredients and whip until stiff peaks form. This needs to be a substantial stiffness or it will not support the top of the dessert and berries. May be made ahead an hour or two and kept refrigerated. If the whipped cream has fallen, quickly rewhip before using.

Notes

The original recipe suggests 6 servings, which is a bit much. If desired, divide into 8 servings instead. There is enough of the berries, sauce and whipped cream to stretch.

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I’ll be sharing Three Berry Shortcakes at Fiesta Friday #290 this week.