recipe, snack, summer, sweet

Blueberry Shortcake with Rose Whipped Cream

We all know the classic strawberry shortcake, a delicious emblem of summer. But what if today, this summer, we re-vamped it with a fragrant and intriguing twist? I’m talking about a shortcake with blueberries and rose-scented whipped cream.

It seems like such a British combination to me, despite the fact I have no memory of having eaten anything that mixes these two flavours. But the floral elements of the blueberry match wonderfully with the delicate rose flavour, making it a truly pleasant dessert for both the nose and the mouth.

Rose water is used in many Middle-Eastern sweets, but here in North America, we’ve rarely tried to incorporate this wonderful element into our own delicacies. So I decided to take on this challenge, and I can happily say it adds the perfect twist to the shortcake.

My favourite time to enjoy these are during a warm summer evening with a glass of something sparkly. And, if I’m feeling mischievous, to run my finger along my plate to catch the crumbs, drips of blueberry juice, and smears of whipping cream.

Blueberry Shortcake with Rose Whipped Cream

Makes 10 shortcakes


– 2 cups all-purpose flour
– 2 and 1/2 tsp baking powder
– 1/2 tsp salt
– 1 cup plus 4 tbsp heavy cream
– 2 tbsp water
– sugar for sprinkling

–  4 cups fresh blueberries (alternatively, you can use frozen and defrost them)
– 1 tbsp granulated sugar

(rose cream)
– 1 cup whipping cream
– 2 tbsp granulated sugar
– 1 tsp rose water


Note: The shortcakes can be made up to 24hrs before serving. If you’re making them the day before, be sure to re-heat them in the oven at 250F for about 15 minutes. They’re best the day they are made.
1. Preheat oven to 450F and line a baking sheet with a silicone mat or with a couple layers of parchment paper (at least two) to stop the bottoms from burning.
2. Mix together the flour, baking powder, and salt in a large bowl. Create a well in the middle and pour in the cream and water. Do not stir! Carefully fold the flour from the edges onto the cream, turning the bowl as you go, until it is fully incorporated. Do not mash or press the dough, as it will result in tough shortcakes. It should look like shaggy dough.
2. Form ten even-sized balls with your hands, handling them as little as possible, and line them on the prepared pan. Sprinkle them with a bit of sugar, and then bake them for 14-15 minutes or until slightly golden and cooked through. Cool completely on a cooling rack.

Note: can be made up to six hours before serving. Any longer and they’ll get somewhat mushy.
1. Toss the berries with the sugar. Cover and keep in the fridge until ready to serve.

(rose cream)
Note: best made immediately before serving
1. With a standing mixer or a hand mixer, whip the cream until soft peaks form. Fold in the sugar and rose water, and mix again until desired consistency. Taste and adjust sugar/rose water quantities if needed.