These Homemade Blackberry Shortcakes are a classic favorite. The perfect dessert due to their lightness and of course their deliciousness. Unlike the traditional Strawberry Shortcakes, these shortcakes are a nice balance of sweet and tart along with a slight thickness from the whole wheat flour and the homemade whipped cream (made with maple syrup) is to die for.
Super Bowl weekend has been a busy one in my house. Not necessarily due to any prepping for the games or anything, but solely because there have been so may things to check off my to-do list. With February in it’s beginning stages, I’ve been prepping quite a bit for all the amazing things happening this month, especially with Orchids + Sweet Tea. But let’s not forget to mention that the Patriots did not win the championship this year and that the Philadelphia Eagles have finally reigned victorious after many years of setbacks. Moral of the story: even the under-dog can become the BIG DOG with hard work and perseverance! #LifeLessons
Looking for another biscuit recipe to try?
Homemade Blackberry Shortcake
- 1/2 cup blackberries, fresh
- 1/4 cup pure cane sugar
- 1 cup organic all-purpose baking flour
- 1 cup organic whole wheat flour
- 2 1/2 tsps baking powder
- 1 tsp sea salt
- 4 oz organic cream cheese, softened
- 5 Tbsps cold butter, diced
- 1/2 cup coconut milk, more if needed (Can also use Whole milk or Almond)
- 1 cup cold whipping cream
- 2 Tbsps maple syrup
- 1 tsp vanilla extract
Preheat oven to 450 degrees Fahrenheit.
Toss together the blackberries and 2 Tbsps of the pure cane sugar in a small bowl and refrigerate until ready to use.
Add all-purpose flour, wheat flour, sea salt, remaining pure cane sugar, baking powder and whisk until well combined. Next, add diced butter to dry ingredients and using a fork, further dice the butter until mixture looks like "peas".
Add milk to dry ingredients (slowly) and mix until fully incorporated. If needed, add more milk (1 Tbsp at a time) until dough is not too dry or wet. **NOTE: dough will still feel a bit sticky** Add in softened cream cheese and mix well until fully incorporated.
Lightly dust your countertop with flour and place dough onto it. Knead gently, folding dough several times until well mixed together. Lightly flour a rolling pin and roll the dough out, making it about ½-inch thick.
Cut out rounds of the dough using a biscuit cutter OR a 1-cup measuring cup (if you don't have a biscuit cutter). ***NOTE: Try not to twist the biscuit cutter OR measuring cup when lifting it from the dough.***
Place each biscuit on a baking sheet lined with parchment paper and repeat until all dough is used. **NOTE: Be sure to knead any used pieces and roll out again to use all dough if needed**
Bake biscuits in the oven for about 10-15 minutes or until golden brown.
While biscuits are baking, make your whipped cream.
Add heavy whipping cream, maple syrup, and vanilla extract to the bowl of an electric stand mixer and whip on high speed until stiff peaks are formed (about 2 minutes or so). Once done, set aside in a cool place.
Remove biscuits form oven and let them cool for about 10-15 minutes before assembling.
To assemble Blackberry Shortcake: Lightly drizzle maple syrup on bottom of plate and place one sweet biscuit atop the syrup. Next, add whipped cream on top of the biscuit and then blackberries. Finally top blackberries with another biscuit and then whipped cream again and garnish with blackberries. Repeat steps for each shortcake and WALLAH.
Any unused biscuits can be repurposed for breakfast, lunch, or dinner. Store biscuits in an air-tight container or zip loc for up to 3-4 days.