Mixed Berry Shortcake
A delightful summer treat made with fluffy cake and fresh berries, perfect for gatherings and creating sweet memories.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Serves 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup all-purpose flour
- 2 tsp baking powder
- 1/4 cup granulated sugar
- 1/4 tsp salt
- 1/4 cup unsalted butter, cold and cubed
- 1/2 cup milk
- 1 cup fresh strawberries, halved
- 1 cup blueberries
- 1 cup raspberries
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 400°F (200°C). In a mixing bowl, whisk together flour, baking powder, sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs. Stir in milk until just combined.
- Pour batter into a greased round cake pan. Bake for 20-25 minutes or until golden brown and a toothpick comes out clean.
- While the cake cools, beat heavy cream with vanilla extract until soft peaks form.
- Once cooled, slice the cake horizontally in half. Layer with berries and whipped cream before placing the top layer back on.
Notes
- Use fresh, ripe berries for the best flavor.
- Experiment with Greek yogurt instead of sour cream in the cake for added tanginess.
- Assemble shortly before serving to maintain freshness.
Nutrition
- Serving Size: 1 slice (90g)
- Calories: 220
- Sugar: 14g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg