Today marks the 25th anniversary of Pocahontas! Pocahontas is one of my favorite movies, if only because it features my absolute favorite character, Meeko. One of my favorite scenes in the movie is when Meeko is lounging in the berry bushes, casually snacking on all of the fresh berries. It was that scene that inspired me to make this wild berry shortcake! These shortcake rounds are topped with sweet whipped cream and fresh raspberries and blackberries–the perfect summer treat!
There are three parts to this dessert the mixed berries, the shortcake biscuits, and the sweet whipped cream. I recommend starting with the berries so that they have enough time resting in the sugar and getting their juices out.
After washing the berries, place them in a bowl and sprinkle with granulated sugar. Gently stir the sugar into the berries, then cover and place in the refrigerator to rest while you prepare the shortcake rounds.
To make the shortcake biscuits, I used a food processor as it makes it a but easier to cut the butter into the dry ingredients but you can also do this step using a pastry cutter or a couple sharp knives.
First, combine the flour, sugar, salt, and baking powder in the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse crumbs.
Transfer the dough to a bowl and add the buttermilk. Stir in gently, making sure not to overwork the dough. The dough will be very crumbly.
Pour the dough out onto a clean work surface and pressing together using your hands. Aim to have the dough be about 1/2 inch thick.
Cut the dough into 3-inch rounds using a round cookie cutter and place them on a parchment lined baking sheet. Make sure the edges of the biscuits are touching as this will help them rise.
Bake biscuits at 425 F for 12-15 minutes or until golden brown. Let the biscuits cool for 10 minutes before assembling the shortcake.
While the biscuits are cooling, make the whipped cream by combining the heavy cream, sugar, and vanilla in a chilled bowl. Whip using hand beaters on medium-high speed until the cream reaches soft peaks.
To assemble, place on biscuit on a plate. Scoop a spoonful of whipped cream on top of the biscuit and add a spoonful of the mixed berries. Place a second biscuit on top of the berries to make a second layer. Scoop a dollop of whipped cream on the top and add a couple of berries. Depending on how much your biscuits puffed up, you can also slice one biscuit in half to make the two layers.
Enjoy this delicious wild berry shortcake! If you’re looking for more Meeko inspired treats, check out my Colors of Wind Cookies!
Meeko’s Wild Berry Shortcake
Celebrate Meeko’s on-screen debut with this wild berry shortcake! These shortcake rounds are topped with sweet whipped cream and fresh raspberries and blackberries–the perfect summer treat!
Ingredients
Berries
- 6 oz fresh raspberries
- 6 oz fresh blackberries
- 1 tablespoons granulated sugar
Sweet Whipped Cream
- 1 cup heavy cream
- ½ teaspoon vanilla extract
- 1 tablespoon granulated sugar
Shortcake Biscuits
- 1 ½ cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter, cold and cut into 1-inch pieces
- 1/2 cup buttermilk
- 1 tablespoons buttermilk, for topping
- coarse sugar, for topping
Equipment
- 3- inch round cookie cutter
Instructions
Berries
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Combine the raspberries and blackberries in a small bowl and gently stir in the sugar.
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Cover and place in the refrigerator until ready to use.
Shortcake Biscuits
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Preheat the oven to 425 F. Line a baking sheet with parchment paper and set aside.
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In the bowl of a food processor, mix the flour, sugar, baking powder, and salt together. Add the butter and pulse until coarse crumbs form and then transfer to a medium bowl.
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Add the buttermilk and stir to combine. The dough will be very crumbly. Transfer to clean work surface. Using your hands, gently flatten until the dough is about ½ inch thick. Cut into 3-inch circles. Re-roll scraps if needed.
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Place biscuits onto the prepared baking sheet. Make sure the edges of the biscuits are touching.
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Brush the tops of the biscuits with buttermilk and sprinkle with sugar.
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Bake for 12-15 minutes or until the golden brown. Cool for 10 minutes.
Whipped Cream
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In a medium bowl, combine the heavy cream, sugar, and vanilla.
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Beat on medium-high speed until the cream reaches soft peaks.
Assembly
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Place one of the shortcake rounds on a plate. Add a scoop of whipped cream and a scoop of berries.
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Layer a second shortcake round on top. Place a small dollop of whipped cream and a couple berries on top of it.
Recipe Notes
adapted from Sally’s Baking Addiction