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Mixed Berry Shortcake

When berries are ripe for picking, mix this traditional shortcake recipe. Layer raspberries, blueberries, and strawberries between warm-from-the-oven buttermilk biscuits. And top with whipped cream.

Mixed Berry Shortcake



  1. In a medium bowl stir together the flour, 2 teaspoons granulated sugar, baking powder, cream of tartar, and baking soda. Using a pastry cutter or two table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of flour mixture. Add buttermilk all at once to flour mixture. Using a fork, stir just until moistened.
  2. Drop the dough into 2 mounds on a greased or parchment-lined baking sheet. If desired, sprinkle with coarse sugar. Bake, uncovered, in a 450 degrees oven for 10 to 12 minutes or until golden brown.
  3. In a small bowl beat the whipping cream and 2 teaspoons granulated sugar with an electric mixer on medium speed or with a rotary beater until soft peaks form (tips curl).
  4. Split the shortcakes into 2 layers. Place the bottom layers in 2 dessert bowls. Spoon some of the berries and whipped cream over bottom layers. Top with the remaining shortcake layers, berries, and whipped cream.

Nutrition Facts (Mixed Berry Shortcake)

    Per serving:
  • 406 kcal cal.,
  • 21 g fat
  • (13 g sat. fat,
  • 3 g polyunsaturated fat,
  • 7 g monounsatured fat),
  • 71 mg chol.,
  • 346 mg sodium,
  • 49 g carb.,
  • 6 g fiber,
  • 21 g sugar,
  • 6 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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