Shortcakes with Fresh Berries

Shortcakes with Fresh BerriesRecipe
Howard L. Puckett
Make the shortcakes up to two days ahead, and store in an airtight container. Use a serrated knife to cut in half before serving. Prepare the berry filling up to 12 hours ahead, and refrigerate until serving. Use any combination of fresh berries available.


8 servings (serving size: 1 filled shortcake)

Recipe from

Cooking Light

Nutritional Information

Calories 306
Caloriesfromfat 22 %
Fat 7.5 g
Satfat 3.2 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 5.7 g
Carbohydrate 53.5 g
Fiber 3.9 g
Cholesterol 39 mg
Iron 2.1 mg
Sodium 264 mg
Calcium 117 mg


2 cups all-purpose flour (about 9 ounces)
3 tablespoons granulated sugar, divided
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons chilled butter, cut into small pieces
2/3 cup reduced-fat buttermilk
1 tablespoon canola oil
1 teaspoon vanilla extract
1 large egg
Cooking spray
3 1/2 teaspoons turbinado sugar, divided
1/2 cup apple jelly
3 tablespoons fresh lemon juice
3 cups strawberries, quartered (about 12 ounces)
2 1/2 cups blackberries (about 12 ounces)
1 cup fat-free whipped topping


Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons granulated sugar, baking powder, and salt in a large bowl, stirring with a whisk. Cut in butter with a pastry blender or two knives until the mixture resembles coarse meal.

Combine buttermilk, oil, vanilla, and egg in a small bowl, stirring with a whisk. Add to flour mixture, stirring just until moist (dough will be sticky).

Turn dough out onto a baking sheet coated with cooking spray. Pat dough into an 8-inch circle. Cut dough into 8 wedges, cutting into, but not through, dough. Sprinkle 1 1/2 teaspoons turbinado sugar over dough. Bake at 425° for 15 minutes or until golden. Cool for 15 minutes.

Combine jelly, juice, and remaining 1 tablespoon granulated sugar in a microwave-safe bowl; microwave at high 1 minute. Stir mixture with a whisk until smooth. Combine jelly mixture, strawberries, and blackberries in a large bowl; toss to coat berries. Cover and chill.

Cut shortcake into 8 wedges. Cut each wedge in half horizontally; spoon 1/2 cup berry mixture over bottom half of each shortcake. Replace top half of shortcake. Top each serving with 2 tablespoons whipped topping; sprinkle each evenly with remaining 2 teaspoons turbinado sugar.