Fresh blackberry shortcake? Mmm, yes, please — especially with this easy shortcake recipe!
Plump, juicy blackberries have been a part of our CSA share for the past few weeks. We’ve eaten a good bit of them straight out of the container or drizzled with vanilla yogurt, but I had a craving for some shortcakes smothered in blackberry sauce… and so this recipe was born.
I know that firing up the oven in the middle of a heatwave is generally unappealing, but these homemade shortcakes are totally worth it. They’re sooooo much better than those spongey, tasteless pucks that grocery stores try to pass off as shortcakes.
Added bonus — use my Bisquick substitute recipe as a starting point, and you can have them on the table in about 20 minutes!
This chunky blackberry sauce is the perfect pairing for the warm, buttery shortcakes, and it’s super simple to make as well.
Toss your blackberries with some sugar and a little water and lemon juice for a delicious sauce. I wanted my sauce to be on the chunky side, so I reserved about a cup of blackberries to fold in at the end.
Finally whip up some homemade whipped cream to top it all off! I left the vanilla out of the recipe in this instance because I wanted the clean taste of the freshly whipped cream to shine through.
Judging by how quickly my kiddos gobbled these up, this recipe is a definite keeper and will be used with many different fruit toppings!
What’s your favorite way to top fresh shortcakes?1