I enjoy strawberries, raspberries and blueberries — and other berries — throughout the summer when they are at their best. Shortcakes are one of my favorite ways to showcase fresh fruit. They’re much simpler to make than layered cakes or even cupcakes, and they let the berries take center stage. While great berries are essential, the shortcake itself needs to be just right to elevate the dessert from good to unforgettable. These Easy Cream Shortcake Biscuits are straightforward to make and form the perfect base for any berries or fillings you prefer.
The biscuits are made with just a few everyday ingredients and produce a soft, tender crumb ideal for soaking up berry juices. This dough comes together quickly because it doesn’t use butter; all the fat comes from heavy cream. The biscuits are mildly sweet with a gentle cream and vanilla flavor, making them a versatile backdrop for fillings such as grilled peaches, yogurt whipped cream, or simply an abundance of fresh berries. It can be tempting to substitute a lower-fat milk for the cream, but remember that there’s no other added fat in the recipe — the heavy cream is what keeps these biscuits moist and tender. Using low-fat milk or even whole milk will change the texture and make the result less rich.
The dough is fairly firm, which makes it easy to roll out and cut with a biscuit cutter or any round cookie cutter. I usually finish the dough by kneading it a minute with my hands to ensure everything is evenly incorporated. If the dough feels a bit dry — which can vary with humidity and other conditions — add a teaspoon or two more heavy cream until the dough just comes together. The finished dough should be slightly tacky but not sticky. I don’t always need to flour my work surface when rolling, but a light dusting of flour prevents sticking if needed.
These biscuits are at their best the day they are baked, although they will keep for a day or two in an airtight container. Because they’re quick to make, I rarely prepare them far in advance. After baking, let the biscuits cool completely on a wire rack, then slice and fill with berries and cream. For a subtle flavor twist, try folding in a bit of citrus zest or a pinch of warm spice such as cinnamon or cardamom into the dough before baking.
Cream Shortcake Biscuits
2 cups all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup heavy cream
1 tsp vanilla extract
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large bowl, whisk together the flour, baking powder and salt.
In a small bowl or measuring cup, combine the heavy cream and vanilla extract. Pour the cream mixture into the dry ingredients and stir gently until the dough begins to come together. When the dough has mostly formed a coarse ball, turn it out and gently knead by hand to incorporate any remaining dry bits. If the dough is crumbly or too dry, add a few teaspoons more heavy cream until it holds together.
When the dough is cohesive and fairly smooth, place it on a lightly floured surface if needed, and roll or pat it to about 3/4 inch thick. Use a 3-inch round biscuit or cookie cutter to cut rounds. Gather the scraps, gently press them together, and cut additional rounds.
Arrange the dough rounds on the prepared baking sheet and brush the tops with a teaspoon or two of heavy cream for a light sheen.
Bake for 15–17 minutes, until the tops are golden and the biscuits are cooked through. Transfer to a wire rack to cool completely before assembling shortcakes.
Makes 6 shortcakes.