Summer Berry-Cinnamon Short Cakes

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.

Yield: 8 servings (serving size: 1 shortcake)
Recipe from Oxmoor House

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Recipe Time

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Prep Time:

Nutritional Information

Amount per serving
  • Calories: 285
  • Fat: 8.5g
  • Saturated fat: 5.0g
  • Protein: 4.5g
  • Carbohydrate: 49.0g
  • Cholesterol: 22mg
  • Iron: 2.0mg
  • Sodium: 500mg
  • Calories from fat: 27%
  • Fiber: 3.8g
  • Calcium: 146mg

Ingredients

  • 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

Preparation

  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.
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