7UP Blackberry Shortcake
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SipUpTheSeason
The holiday season is upon us and that means I get to bake all. day. long! There’s just something about holiday baking that makes me happy. I don’t know if it’s the look on the faces of my friends and family when I give them a basket of goodies, or if it’s sampling a variety of delicious treats. Probably a little bit of both!
Every year I like to try a few new recipes, some work and some don’t. But either way, I always enjoy the adventure of a new recipe. This year I decided to try my own spin on a recipe that’s been around for a long time. I have friends who swear by adding 7UP® to their biscuit recipes because it makes them deliciously soft. So I decided to try 7UP in my own recipe for shortcakes along with whipped cream and a blackberry filling.
Ready to get started? Let’s grab our ingredients! For this recipe, I went to my local H-E-B and picked up my groceries using their Curbside Pickup.
Just order online, pick your timeslot, park in one of the reserved parking spots, and follow the texting directions on the signs to have your order brought out to you. It’s so convenient during this crazy holiday season!
Shortcake:
- 2 cups all-purpose flour
- 3 tsp baking powder
- 1 tsp salt
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup 7UP
- 2 Tbsp butter, melted
Berry Filling:
- 2 cups blackberries, divided
- 1/2 cup 7UP
Whipped Cream:
- 1 cup heavy whipping cream
- 1 Tbsp powdered sugar
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Measure 1 cup of blackberries in a small bowl and add 1/2 cup of 7UP, set aside.
Next, mix all of the dry ingredients in a large bowl then pour in 1/2 cup of 7UP. Mix until combined.
Cut in the softened butter with a fork, pressing the butter into the flour mixture. Once all of the flour has been mixed in, use your hands to knead the dough into a ball then divide into six parts.
Gently form each dough ball into a rough circle and place on your prepared sheet. Brush the tops with the 2 tablespoons of melted butter. Bake for 15 minutes.
While your shortcakes are baking, mix your whipping cream and powdered sugar in a bowl with an electric mixer until it forms stiff peaks.
Go back to your bowl of blackberries and gently mash them with a fork. Rough chop your remaining blackberries and add to the bowl.
Once the shortcakes are done, let them cool slightly then cut in half. Spoon the berry mix over the bottom half, being sure to add some of the juice to soak into the cake, then add a spoon of whipped cream. Finish the cake with the top and drizzle a bit of the berry juice.
This yummy treat is best enjoyed warm. If you make the cakes in advance of serving them to your guests, be sure to warm them a bit before assembling. Also, you can divide the dough into 12 parts to make mini cakes. Even in mini size, they are just as delicious!
This recipe is easy enough to make for a holiday treat, but can certainly be made any time of the year for all occasions. Enjoy!
Print: 7UP Blackberry Shortcakes
