Summer Berry-Cinnamon Short Cakes

Summer Berry-Cinnamon Short Cakes Recipe
Oxmoor House
Plan your day ahead so that you can enjoy this yummy dessert. For a more traditional shortcake, substitute 4 cups sliced fresh strawberries and omit the other berries.


8 servings (serving size: 1 shortcake)

Recipe from

Oxmoor House

Recipe Time

Prep: 30 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 285
Fat 8.5 g
Satfat 5.0 g
Protein 4.5 g
Carbohydrate 49.0 g
Cholesterol 22 mg
Iron 2.0 mg
Sodium 500 mg
Caloriesfromfat 27 %
Fiber 3.8 g
Calcium 146 mg


3/4 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup fresh blackberries
3/4 cup sliced fresh strawberries
2 tablespoons sugar
2 cups self-rising flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup chilled butter, cut into small pieces
2/3 cup low-fat buttermilk (1%)
Cooking spray
2 teaspoons sugar
1 (10-ounce) package frozen sliced strawberries in light syrup, thawed
8 tablespoons frozen reduced-calorie whipped topping, thawed


Combine first 5 ingredients in a bowl; set aside.

Preheat oven to 425°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moist.

Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on a baking sheet coated with cooking spray. Sprinkle evenly with 2 teaspoons sugar.

Bake at 425° for 12 minutes or until golden. Remove shortcakes from baking sheet, and cool on a wire rack.

Place thawed strawberries in a blender or food processor. Process 20 seconds. Strain puree through a sieve into a bowl; discard solids. Stir strawberry puree into berry mixture.

Cut shortcakes in half. Spoon 1/4 cup fruit mixture over bottom of each shortcake. Place top of shortcakes over fruit mixture; spoon 1/4 cup fruit mixture over tops. Dollop 1 tablespoon whipped topping onto each shortcake. Serve immediately.


Oxmoor House Healthy Eating Collection

January 2003
My Notes

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

Add Note