ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Summer Berry-Cinnamon Short Cakes

Oxmoor House
Prep time 30 mins
Cook time 12 mins
Yield 8 servings (serving size: 1 shortcake)
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.


  • 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

Nutrition 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

How to Make It

  1. Combine first 5 ingredients in a bowl; set aside.

  2. Preheat oven to 425°.

  3. 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.

  4. 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.

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

  6. 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.

  7. 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