Recipes and Cooking Cherry Berry Shortcake Stars 3.3 (13) 1 Reviews The dough for these shortcakes will be sticky. To easily cut out shapes, dip the cutter in flour between each cut. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2013 Print Share Share Tweet Pin Email Prep Time: 20 mins Bake Time: 12 mins Cool Time: 5 mins Total Time: 37 mins Servings: 6 Yield: 6 to 7 large or 12 to 14 small star shortcakes Jump to Nutrition Facts Ingredients 1 ½ cup fresh or frozen* tart red cherries, pitted 1 ½ cup fresh or frozen*blueberries ⅓ cup sugar 2 cup all-purpose flour 1 ½ teaspoon baking powder ¼ teaspoon salt ⅓ cup butter 1 egg 1 cup whipping cream ¼ cup honey 1 teaspoon vanilla ¼ cup fresh or frozen* tart red cherries, pitted and chopped ¼ cup fresh or frozen*blueberries, chopped Directions Preheat oven to 400°F. In a medium bowl combine 1 1/2 cup cherries, 1 1/2 cup blueberries, and sugar. Set aside. For shortcakes, in a large bowl combine flour, baking powder, and salt. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. In a small bowl combine egg, 1/2 cup cream. honey, 1/4 cup cherries, and 1/4 cup blueberries; add to flour mixture. Using a fork, gently stir until moistened and dough comes together. On a floured surface, knead dough by gently folding and gently pressing it just until it just holds together. Pat dough out to 3/4-inch thickness. Using a floured 2 1/2-inch star cutter, cut out shortcakes; re-form scraps as necessary. Place shortcakes 1 inch apart on an ungreased baking sheet. Bake for 12 to 15 minutes or until golden. Cool on baking sheet for 5 minutes. Meanwhile combine remaining whipping cream and vanilla; beat to soft peaks. Serve shortcakes with cherry berry mixture. Top with whipped cream. Print Nutrition Facts (per serving) 528 Calories 27g Fat 68g Carbs 7g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 528 % Daily Value * Total Fat 27g 35% Saturated Fat 16g 80% Cholesterol 113mg 38% Sodium 339mg 15% Total Carbohydrate 68g 25% Total Sugars 31g Protein 7g Vitamin C 8.9mg 45% Calcium 118mg 9% Iron 2.6mg 14% Potassium 209mg 4% Folate, total 88.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.