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Blueberry & Cherry Shortcake

Blueberry & Cherry Shortcake is the perfect dessert to celebrate the red, white & blue. This shortcake recipe brings together rich biscuits, a blueberry & cherry compote made with a hint of red-wine and a mound of vanilla whipped cream on top.

a blueberry & cherry shortcake on a plate

Shortcakes are one of my favorite summer desserts, especially for get-togethers. Shortcake Biscuits are similar to buttermilk biscuits, but the addition of a couple of eggs makes them a little lighter and more cakey than a plain biscuit. That lighter texture is perfect for absorbing the delicious fruit juices.

You can also use Chocolate Shortcakes with Chocolate Chips as the base for this desserts. If you are a true chocoholic, top it off with Chocolate Whipped Cream

Beyond Strawberry Shortcake – Shortcake can change with the seasons.

While the basic elements of shortcake are consistent, this one recipe can be made with different fruits as the summer goes on.

When we get local strawberries in the late spring and early summer, it’s the time for classic Strawberry Shortcake or Strawberry Rhubarb Shortcakes. 

By early July it’s time for cherries and blueberries. Red cherries, blueberries and white cream make Blueberry & Cherry Shortcakes the perfect treat for July 4th parties.

By the time August rolls around, I’m ready for fresh Peach Shortcakes.

Shortcake is the perfect make-ahead dessert.

  • Though the shortcakes come together quickly and can be made the day you’re serving them,  you can to make them a few days (or weeks)  before the party and freeze them. Defrost and reheat in the oven to revive the texture.
  • The compote can be made several days ahead and refrigerated.
  • The day of the party all you need to do is re-warm the shortcakes and whip some cream. 
  • Set out the biscuits, filling and cream and allow guests to build their own Shortcake.
  • If you’re not hosting a party, make the shortcakes and freeze any leftovers for later.

a cherry blueberry shortcake on a glass plate

 

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cherry blueberry shortcake

Blueberry & Cherry Shortcake

Yield: 12 servings
Prep Time: 10 minutes
Cook Time: 7 minutes
Biscuit Making Time: 30 minutes
Total Time: 47 minutes

A red, white and blue shortcake with a luscious berry compote. The shortcake biscuits are the perfect base for this summer treat.

Ingredients

Blueberry & Cherry Compote

  • 1# (about 4 cups, 454g) fresh Bing cherries
  • 1 cup fresh blueberries
  • 1/2 cup (4 oz, 112g) fruity red wine such as Pinot Noir or Zinfandel (Use fruit juice for alcohol-free version, reduce sugar to 2 tablespoons)
  • 1/8 teaspoon black pepper
  • 1 teaspoon fresh lemon juice
  • 1/4 cup (2 oz, 56g) granulated sugar
  • 1 teaspoon pectin powder (or 1.5 teaspoons corn starch, see note)

Assembly

  • 2 cups (16 oz, 480 ml) heavy Cream
  • 1/4 cup (2 oz, 56g) sugar
  • 1/4 cup (2 oz, 56g) granulated sugar
  • 1 tablespoon vanilla extract
  • 12 Shortcake Biscuits, baked and cooled

Instructions

Compote

  1. Stem and pit the cherries. Combine the cherries, wine, pepper, lemon juice, sugar and pectin in a small saucepan. Cook over medium high heat until it comes to a boil.
  2. Reduce the heat to medium and cook until the cherries soften but still hold their shape, about 5-7 minutes. Remove from the heat and pour into a small bowl. Immediately stir in the blueberries. Cover and refrigerate until completely cooled.

Assembly

  1. Whip the cream with the sugar and vanilla. Split the Shortcakes, top with compote, cream and more compote

Notes

If working with cornstarch, stir the cornstarch with 1 tablespoon of the wine. Mix the rest of the wine with the cherries. Once the cherries come to a boil, allow them to cook until softened. Then stir in the cornstarch. Bring the mix back to a boil and cook until it begins to thicken. Remove from the heat and stir in the blueberries.

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a split shortcake biscuit on a plate with strawberries

Shortcake Biscuits

Yield: 12 biscuits
Prep Time: 20 minutes
Bake Time: 15 minutes
Total Time: 35 minutes

A true shortcake is more biscuit than cake. These are the perfect rich biscuits for making Strawberry Shortcakes, of course. But don't stop there. Use any seasonal fruit to top these delicious true shortcakes.

Ingredients

  • 2 cups (10 oz, 285 g) all-purpose flour
  • 2 cups (9oz oz, 260 g) cake flour
  • 1 teaspoon table salt
  • 2 tablespoon baking powder
  • 1/4 cup (2 oz, 55g) granulated sugar
  • 2 stick unsalted butter (8 oz, 230 g), cold, cut into 1/4" slices
  • 2 large eggs
  • 1 1/2 cups (350ml) buttermilk
  • Extra buttermilk and sugar for topping

Instructions

  1. Preheat the oven to 375°F. Line a 1/2 sheet pan with parchment paper or a silicone baking mat.
  2. Whisk together the flours, salt, baking powder and sugar. Toss the butter slices into the flour.
  3. Use your fingers to work the butter into the flour until the pieces are no larger than a pea.
  4. Whisk the eggs into the buttermilk. Pour the buttermilk into flour mixture. Toss the mixture with a spoon or spatula until it begins for form a dough. Turn the dough out onto a well floured surface and lightly knead about 5-10 times to bring the dough together. This is a very wet dough so keep your hands well floured and use a light touch while kneading. You don't wan't to knock all the air out of the dough.
  5. Use your hands to pat dough to 3/4" thick. Cut rounds with a 3" biscuit cutter. Gently knead together the scraps to cut remaining biscuits. Place the rounds on the sheet pan. Brush with buttermilk and sprinkle with granulated sugar. Bake until golden brown, 12 to 14 minutes (see note).

Notes

The shortcakes are best the day they are baked. To work ahead you can freeze the shortcakes as soon as they are cooled. Defrost and rewarm in the oven before serving.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

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Sarah Newman

Friday 7th of July 2017

I"m so happy it's berry season, I can't get enough! Looks delish!

Eileen Gray

Friday 7th of July 2017

Thanks, Sarah. I could live on berries and other fruits!

Ellen LaFleche-Christian

Sunday 2nd of July 2017

That looks so good! I need to pick up some cherries!

Eileen Gray

Sunday 2nd of July 2017

I can't get enough cherries at this time of year.

Laura Dembowski

Sunday 2nd of July 2017

I bet the wine adds such a delightful, complex flavor to the fruit filling. Id love it on some ice cream.

Eileen Gray

Sunday 2nd of July 2017

Hi Laura, I actually created the compote recipe to go with Cheesecake Ice Cream!