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Perfect 4th of July dessert shortcake bar topped with whipped cream and berries.

Very Berry Shortcake Squares

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  • Author: Lisa Keys
  • Total Time: 50 minutes
  • Yield: makes 9 squares 1x


A fun new way to eat strawberry shortcake.



1 1/2-cups all-purpose flour

1/2-cup white whole wheat flour

1/4 cup sugar

1-tablespoon baking powder

1/2 teaspoon sea salt

1/2 cup (1 stick) cold unsalted butter

1-cup fresh blueberries

1/2 cup small stemmed strawberries*

1 teaspoon grated lemon zest

1/2 cup heavy cream

1 egg, lightly beaten

1/4 cup chopped almonds, optional

1-cup strawberry-blackberry jam (I use Smucker’s)

2 teaspoons sparkling sugar, optional

Toppings: fresh berries, sweetened whipped cream


  1. Heat oven 375F. Line a 9-inch square pan with parchment leaving a 2-inch overhang for easy removal. Spray pan and parchment with non-stick baking spray.
  2. In large bowl, stir flours, sugar, baking powder and salt; cut in butter with a pastry blender or your fingers until crumbly.
  3. Stir in berries and zest. Mix heavy cream and egg together; add to flour mixture, stirring with a fork until dough comes together. Divide dough in half. Pat half the dough over bottom of prepared pan.
  4. Spread jam evenly over dough in pan.
  5. Mix almonds (if using) into remaining dough and crumble dough evenly over the top.
  6. Sprinkle with sparkling sugar, if desired.
  7. Bake 35 to 40 minutes or until golden brown.
  8. Cool. Cut into 3-inch squares.
  9. Top with berries and whipped cream.


*I grow a French strawberry variety called fraise. The berries are sweet, but maybe only ½-1-inch long. If you use regular strawberries dice them up into smaller pieces.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: dessert
  • Method: baking
  • Cuisine: American