I realize it’s a bit silly to post a Fourth of July specific recipe on the Fifth of July. But I just have to share this recipe with you! It definitely doesn’t have to be Fourth of July specific – berries and cream are good on any summer day.

The first time I ever made this shortcake, I brought it to a party, cut myself a piece, and walked away to chat with friends. I turned around no more than 10 minutes later to see an old man literally scooping up the last bits of whipped cream and berries from an empty platter with his fingers. I knew then that this would be my go-to summer dessert to impress. I make it a point to make this recipe for at least one potluck every summer.

Summer Shortcake

modified ever so slightly from Martha Stewart’s recipe

Shortcake ingredients:

• 2.5 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tsp. baking powder
• 1 tsp. baking soda
• 1 tsp. coarse salt
• 1 stick (8 Tbsp.) cold unsalted butter, cut into 1/2″ pieces
• 8 oz. cold cream cheese, cut into 2″ pieces
• 3/4 cups buttermilk, plus more for brushing
• Raw sugar for sprinkling

Filling ingredients:

• 2 pints blueberries
• 2 pints strawberries, hulled
• 1/2 cup granulated sugar
• 1 tsp. vanilla extract
• 2 cups (1 pint) heavy whipping cream

Directions:

1. Make the shortcake: Using a food processor or pastry blender, mix together flour, granulated sugar, baking powder, baking soda, and salt until combined. Add butter, and blend until largest pieces are the size of peas. Add cream cheese, and blend again until largest pieces are the size of peas. Add buttermilk, and blend until dough comes together.
2. Gently knead into a ball, wrap in plastic wrap, and let rest in refrigerator for at least 1 hour (or overnight).
3. Divide dough in half. Working with one half at a time on a lightly floured work surface, pat into a disk, then roll into 10-inch round. Transfer to a baking sheet.
4. Brush biscuits with buttermilk. Generously sprinkle with raw sugar.
5. Bake until dough has risen slightly and is golden brown, 12-15 minutes.
6. Leave biscuits on sheets. Using a 2.5″ star cookie cutter, cut out (but do not remove) 6 stars from one biscuit while it is still warm (careful, a metal cookie cutter can get quite hot in this process! ouch!). Let cool.
7. Using a paring knife, carefully remove star shapes. Snack on the stars (yum!).
8. Make the filling: Combine blueberries, strawberries, and 1/4 cup sugar, and let macerate until juicy, 10 minutes.
9. Beat cream to whipped cream with the vanilla and 1/4 cup sugar.
10. Assemble the cake: Place uncut shortcake on a large plate. Spoon half the berries and their juices on top, then spread the whipped cream over berries. Top with all but 1/2 cup berries. Make sure surface is even to support the top shortcake and prevent it from breaking. Carefully place cutout shortcake on top. Fill star cutouts with reserved berries.
11. Serve immediately, or refrigerate, uncovered, up to 3 hours.