Easy Red White And Blueberry Shortcakes Recipe

Celebrate the 4th of July (or any patriotic holiday!) with these adorable and delicious shortcakes! Made with refrigerated biscuits for ultimate ease, these sweet treats are ready in under 30 minutes. The buttery, flaky biscuits are perfectly complemented by juicy blueberries and creamy whipped cream – a taste of summer you won't forget! Perfect for picnics, barbecues, or a simple dessert.

Prep Time 10 mins
Cook Time 27 mins
Calories 171.9 kcal
Protein 4g
Rating 4.8 (4 Reviews)
Easy Red White And Blueberry Shortcakes 13

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Easy Red White And Blueberry Shortcakes

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How to Make Easy Red White And Blueberry Shortcakes

  1. Preheat oven to 400°F (200°C).
  2. Separate refrigerated biscuits. Melt 4 tablespoons of butter. Dip the top and sides of each biscuit into the melted butter, then roll in 1/4 cup granulated sugar.
  3. Place biscuits on a greased baking sheet. Bake for 10-12 minutes, or until golden brown.
  4. Remove from oven and let cool slightly. Once cooled, carefully split each biscuit in half horizontally.
  5. On the bottom half of each biscuit, layer 2 tablespoons of whipped cream, followed by 1/4 cup of fresh blueberries and 1 tablespoon of sliced strawberries.
  6. Top with the other half of the biscuit. Serve immediately for warm, gooey goodness, or refrigerate until serving.

Nutrition Information (Approximate per serving)

Sodium

8 g

Sugar

42g

Fat

21g

Carbs

8g