mixed berry shortcake
Mixed berry shortcakes

We love a friendly competition just as much as we love dessert. Our 4th of July bakeoff is all wrapped up, and it’s time to offer a big congratulations to Lisa Appleton!

Lisa’s mixed berry shortcakes strike a balance between patriotic and refined. Strawberries, raspberries, blueberries, and whipped cream bring in the colors of the flag. The addition of mascarpone brings luxurious texture and a little sophistication to the party.

Try the recipe below for a picnic friendly red, white, & blue dessert.

Mixed Berry Shortcake Recipe

Serves 8


For the berries:

  • 4 cups mixed berries (strawberries, raspberries, blueberries, or blackberries, cut-up if necessary)
  • 2 tablespoons granulated sugar
  • 1 ½ teaspoon lemon zest  
  • 2 tablespoons lemon juice 

For the biscuits: *

  • 1 ¾ cups flour
  • 2 tablespoons granulated sugar
  • 1 tablespoon baking powder
  • 1 teaspoon kosher salt
  • 8 tablespoons butter/ 1 stick, small diced
  • 1 cup heavy cream
  • Turbinado sugar (optional)

For the whipped topping: 

  • 1 cup heavy cream
  • ½ cup mascarpone cheese
  • 1 to 2 tablespoons powdered sugar**
  1. Macerate the berries:

Preheat oven to 400°F. Wash and dry the fresh berries. In a medium bowl, combine the mixed berries, 2 tablespoons of the sugar, lemon zest and lemon juice. Stir to combine and set aside to marinate while making the biscuits. 

  1. Make the dough & bake the biscuits:

Line a baking sheet with parchment paper. In a large bowl, whisk together flour, the remaining 2 tablespoons sugar, baking powder and salt. Working quickly, use your fingers to mix the diced butter into the flour mixture until the mixture forms pea-sized pieces. Add the heavy cream and stir with a fork just until combined. The dough will look a bit clumpy, but should stick together if you press it together in your hands. Scoop the dough about 8 mounds (each will be about ¼ cup) on the prepared baking sheet. If clumpy pieces fall apart, it’s okay. Just use your hands to mound it back together. If using, sprinkle the tops with some turbinado sugar. Bake 18 to 22 minutes, or until golden brown. Transfer to a wire rack to cool. 

  1. Make the whipped cream:

In a separate, clean bowl, combine the heavy cream, mascarpone cheese and powdered sugar. Using a whisk or a hand mixer, whisk until soft to stiff peaks form. The peaks should curl at the top. 

  1. Assemble the shortcake:

Place the biscuits on plates or a platter. Top with some macerated berries and some mascarpone whipped cream. If desired, top with a sprinkle of additional turbinado sugar. Enjoy!


The biscuits come together pretty quickly and they’re worth the effort, however, if you want to save some time, you can buy pre-made biscuits at the bakery, or bake a canned biscuit at home. Top canned biscuits with a little turbinado sugar to make them feel extra special. 

**Chef Tip:

Taste the berries before making the whipped cream. If they’re a little tart, 2 tablespoons of powdered sugar in the whipped cream will help even that out. If they’re already pretty sweet, 1 tablespoon could be enough.