Strawberry Shortcake w/Blueberry Cream Cheese Biscuits

Strawberry Shortcake with Blueberry Cream Cheese Biscuits (aka Red, White & Blue Shortcake): Enjoy a fun twist on a summer classic with these Red, White & Blue Shortcakes! Featuring fluffy blueberry cream cheese biscuits, a sweet and juicy strawberry topping, and creamy homemade whipped cream, this shortcake is a must for your summer dessert needs. Super easy to make and perfect for the 4th of July!

Strawberry Shortcake with Blueberry Cream Cheese Biscuits (aka Red, White & Blue Shortcake) | Sempre Dolce

OK, so for a loong time strawberry shortcake to me meant pound (or angel food) cake, strawberries (actually, I usually skipped the strawberries!), and whipped cream. Done. The first time to eat it with biscuits was just a “meh” experience. Give me pound cake. Friends, I did not realize that the traditional strawberry shortcake was made with biscuits!

Like, how could not know this?! I’m from the South!

Ah, me.

Strawberry Shortcake with Blueberry Cream Cheese Biscuits (aka Red, White & Blue Shortcake) | Sempre Dolce

But never fear, I’ve now got this down. Biscuits. BISCUITS. b.i.s.c.u.i.t.s. Just because there’s cake in the title does not mean cake is always involved.

Seriously though, I have to say that even growing up with pound cake, biscuits have now become my preferred shortcake. Somehow they seem to compliment the strawberries and whipped cream really well. Even yesterday when I made them for a last minute video shoot and indulged in the subject afterward (I’m a big believer in not wasting food…), it was sheer bliss. And the question is no more: biscuits all the way! Though don’t get me wrong, you hand me pound cake and I won’t complain, but you get the point.

Maybe this is also because I utterly disdain – yes, disdain – my strawberries with any additional sweetness on them, such as whipped cream or chocolate, and the biscuits help to cut down the sweetness. Whatever it is, I’m pro biscuits. Of course, in all other areas of my food life, I’m always pro biscuit (carbs, baby!), so this really should come as no surprise.

Strawberry Shortcake with Blueberry Cream Cheese Biscuits (aka Red, White & Blue Shortcake) | Sempre Dolce

OK, after all this talk about the traditional way to make strawberry shortcake, you would think that’s what I’m giving you today. It mostly is, but I did decide to spice things up by adding blueberries to the biscuits. And thus they became Red, White, and Blue Shortcakes.

But really, the blueberry cream cheese biscuits add a fun and delicious twist. Gosh, I could eat just the biscuits alone. In addition to being delicious, they are super quick and easy to make – most of the mixing is done in the food processor. < My kind of food, right there.

Blueberry Cream Cheese Biscuits | Sempre Dolce

Then there are the strawberries. Mmm… strawberries. All you’re going to do here is half and quarter two pounds of fresh strawberries, add in some sugar, then let them sit for about 20 minutes. After 20 minutes, you’re going to mash about half of them and then set aside to let them release their beautiful juices and become all sweet and delicious.

Strawberry Shortcake with Blueberry Cream Cheese Biscuits (aka Red, White & Blue Shortcake) | Sempre Dolce

For the whipped cream, we’re just going to throw 3 ingredients into a chilled bowl and whisk it all up (uh, using an electric mixer of course – I have the utmost respect for the arm muscles that must have existed before electricity) to fluffy, creamy, perfection.

Then, THEN comes the golden moment; taking a warm biscuit, splitting it in half and layering with all the strawberries and whipped cream our heart desires.

Bliss, sheer bliss.

Enjoy and Cottura Felice!

Strawberry Shortcake with Blueberry Cream Cheese Biscuits (aka Red, White & Blue Shortcake)
Save RecipeSave Recipe


    Strawberry Topping
  • 2 lbs (about 6 C.) fresh strawberries, quartered.
  • ¼ - ½ C. white sugar
  • Blueberry Cream Cheese Biscuits
  • 1 ½ C. all-purpose flour
  • 1 ½ C. cake flour
  • 1 tbsp. white sugar
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • ¾ tsp. baking soda
  • 4 oz cream cheese, cut into small cubes
  • 4 tbsp. unsalted butter, cut into small cubes
  • 6 oz. fresh blueberries
  • 1 C. + 2 tbsp. buttermilk (I highly recommend full-fat buttermilk)
  • 1 tbsp. heavy cream
  • sparkling white sugar, optional
  • Whipped Cream:
  • 2 C. heavy whipping cream
  • ¼ C. powdered sugar
  • 1 tsp. vanilla extract


    For the strawberries:
  1. Place strawberries in a medium-sized mixing bowl and pour the sugar over the top. If your strawberries are on the sweet end, I would use ¼ C. - if they’re more on the less sweet end, try ¼ + 2 tbsp. - ½ C.
  2. Stir to coat strawberries and set aside at room temperature for 20 minutes.
  3. While strawberries are sitting, go ahead and place the butter and cream cheese in the freezer.
  4. After 20 minutes, use a potato masher to mash about half of the strawberries and stir to combine.
  5. Set aside while you make the biscuits.
  6. For the biscuits:
  7. Preheat oven to 450° F. and line a baking sheet with parchment paper.
  8. Add first 8 ingredients to the bowl of a food processor and pulse until mixture resembles course meal.
  9. Transfer mixture to a large mixing bowl and add blueberries, gently tossing to combine.
  10. Pour in buttermilk and use a rubber spatula to (gently!) stir until dough comes together. The dough is going to be a bit dry, but if it seems too dry to work with, add a little more buttermilk, no more than 1 tbsp. at a time, specifically targeting any large flour patches.
  11. Turn dough onto a lightly floured surface and briefly knead until dough comes together.
  12. Flour a rolling pin and roll dough into an 8x6” rectangle.
  13. Cut into 12 (2”) squares (I used a dough scraper) and transfer to the prepared baking sheet, sides touching.
  14. Brush tops with with cream and sprinkle with sparkling white sugar, if desired.
  15. Bake for 12-15 minutes, or until golden brown.
  16. While the biscuits are baking, place the bowl of a stand mixer along with the whisk attachment in the freezer (or whatever bowl and beater you will be using to make the whipped cream).
  17. Remove biscuits from oven and allow to cool slightly.
  18. Meanwhile, make the whipped cream.
  19. For the whipped cream:
  20. Place all 3 ingredients in the bowl of a stand mixer, fitted with the whisk attachment.
  21. Whisk until soft peaks form. Transfer to a serving bowl, if desired.
  22. To serve (there are three delicious ways you can serve):
  23. 1.) Set out warm biscuits along with the strawberries and whipped cream and allow people to assemble their shortcakes.
    2.) Cut a warm biscuit in half, top with strawberries and whipped cream, top with the other biscuit half and finish with more strawberries and whipped cream.
    3.) Place a whole biscuit on serving plate and top with strawberries and whipped cream.

Biscuits adapted from Cook’s Country, whipped cream recipe from Epicurious, and strawberry topping from Simply Recipes.



  1. Reply

    Melissa | Bless this Mess

    June 22, 2017
    Strawberry shortcake is one of my favorites, and I love this patriotic twist! So perfect for summertime!
    • Reply


      June 22, 2017
      Thank you, Melissa!
  2. Reply


    June 24, 2017
    To be honest me too. Shortcake is usually pound cake for me but I need to try biscuits!! Looks so good.
    • Reply


      June 26, 2017
      Thanks, Zainab! Of course, you can NEVER go wrong with cake, but yes, you should totally try biscuits!! :)


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