Shortcakes with Fresh Berries

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.

Yield: 8 servings (serving size: 1 filled shortcake)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 306
  • Calories from fat: 22%
  • Fat: 7.5g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.4g
  • Polyunsaturated fat: 1.1g
  • Protein: 5.7g
  • Carbohydrate: 53.5g
  • Fiber: 3.9g
  • Cholesterol: 39mg
  • Iron: 2.1mg
  • Sodium: 264mg
  • Calcium: 117mg

Ingredients

  • 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

Preparation

  1. Preheat oven to 425°.
  2. 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.
  3. 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).
  4. 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.
  5. 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.
  6. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shortcakes with Fresh Berries Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy