Prep the Berries

Slice the strawberries and place them in a bowl with the blueberries.

Add sugar and a splash of lemon juice, then gently toss everything together. Let the mixture sit for about 15 minutes so the berries release their natural juices.

This step makes the filling extra juicy and delicious.

Make the Shortcake Dough

Preheat your oven to 400°F (200°C).

In a bowl, combine flour, baking powder, sugar, and salt. Add cold butter and mix until the texture looks like coarse crumbs.

Pour in milk and vanilla extract, then stir until a soft dough forms. Don’t overmix—shortcake dough likes to stay chill.

Bake the Shortcakes

Scoop portions of dough onto a lined baking sheet.

Bake for 12–15 minutes until the tops turn lightly golden.

Once baked, let them cool slightly before slicing them in half.

Whip the Cream

In a mixing bowl, beat heavy cream, powdered sugar, and vanilla until soft peaks form.

Translation: fluffy, dreamy whipped cream that holds its shape but still looks soft.

Try not to eat it all before assembling the dessert. (No promises though.)

Assemble the Shortcake

Place the bottom half of a shortcake on a plate.

Add a generous scoop of berry filling, then top with whipped cream. Place the other half of the shortcake on top and add even more berries and cream.

Because honestly, more is always better here.