Honey Berry Shortcakes

The combination of honeyed whipped cream, berries and these light and tender biscuits is splendid. Use whichever berries are in season or in your freezer.

Honey Berry Shortcakes

Honey Berry Shortcakes


  • 2 tbsp (30 mL) liquid honey
  • 3/4 cup (180 mL) milk
  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/4 tsp (1 mL) salt
  • 1/3 cup (80 mL) cold butter, cut in cubes
  • 1/4 cup (50 mL) liquid honey
  • 1 tbsp (15 mL) vanilla extract
  • 1 cup (250 mL) real whipping cream
  • 3 cups (750 mL) mixed berries (sliced strawberries, raspberries, blueberries)


    To make biscuits:
  1. Preheat oven to 450F (230C). Heat honey in microwave for about 10 sec or on stovetop until fluid; whisk into milk. Set aside.
  2. In large bowl, combine flour, baking powder and salt; with pastry blender or 2 knives, cut in butter until it resembles fine crumbs. With fork, stir in milk mixture just until combined.
  3. Gather dough with hands and knead gently on lightly floured surface just until dough holds together, about 10 times. Pat out to 3/4 inch (2 cm) thickness. Using 2 1/2-inch (6 cm) or 3-inch (8 cm) cookie cutter, cut into 6 to 8 biscuits, re-rolling scraps. Bake on ungreased baking sheet for 12 to 15 min or until golden. Let cool on rack.
  4. To assemble:
  5. Heat honey in microwave at Medium-High for about 20 sec or on stovetop until fluid; stir in vanilla.
  6. Whip whipping cream until soft peaks form; beat in honey mixture. Set aside 1/2 cup (125 mL) each of the cream and berries for garnish.
  7. Split biscuits crosswise; spoon whipped cream over biscuit bottoms, sprinkle with berries and cover with biscuit tops. Garnish with reserved cream and berries.


For step-by-step instructions for this recipe and more, visit Dairy Farmers of Canada.


Author: Dairy Farmers of Canada

Recipe and photo courtesy of Dairy Farmers of Canada.

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