Red, White and Blueberry “Shortcakes”

Breyers® Red, White and Blueberry “Shortcakes”

Prep time

45 min

Cook time

15 min


8 servings


  • 3 sticks butter, softened, (about 337g)
  • 3/4 cup (175 mL) confectioners' sugar
  • 1 tsp. (5 mL) vanilla
  • 1/2 tsp. (2 mL) salt
  • 3 cups (750 mL) all-purpose flour
  • 2 cups (500 mL) blueberries, divided
  • 1 Tbsp. (15 mL) granulated sugar
  • 1 cup (250 mL) red raspberries
  • 16 small scoops Breyers® Creamery Style™ Natural Vanilla Ice Cream or Breyers® Creamery Style™ French Vanilla, (about 1 L)


  • Preheat oven to 350°F.(180° C).

  • For cookies: beat butter with electric mixer in large bowl until creamy, about 5 minutes.

  • Add confectioners' sugar and beat until well combined, about 2 minutes. Beat in vanilla and salt

  • Add flour; mix until no streaks of flour remain. (Do not overmix; dough will be soft.)

  • On well-sugared surface, roll out dough to 6 mm thickness. Cut with 10-cm round cookie cutter into 12 rounds. (It will be necessary to gently combine and re-roll dough scraps.) Cut 4 of the rounds in half.

  • Place cookies 2.5 cm apart on ungreased cookie sheets. Bake 13 minutes or until somewhat firm but still pale in color. (Do not overbake.)

  • Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered at room temperature up to 3 days. To freeze, place cookies in airtight container, separating layers with waxed paper.

  • Mash 125 mL blueberries with fork in medium bowl; stir in granulated sugar.

  • Gently stir in raspberries and remaining blueberries. Cover and let stand at room temperature 30 minutes.

  • For each “shortcake,” place whole cookie on dessert plate.

  • Top with 2 small scoops Breyers® Creamery Style™ Natural Vanilla Ice Cream; place cookie half between scoops. Spoon fruit topping over ice cream and serve immediately.

Twelve large, soft, bakery sugar cookies may be substituted for the homemade cookies.