Triple-Fruit Shortcakes

Triple-Fruit ShortcakesRecipe
Becky Luigart-Stayner; Melanie J. Clarke
Blueberries and orange sections are welcome additions to the more traditional strawberries-only version. Sugar tenderizes these sweet, biscuitlike shortcakes and allows for caramelization, which creates a rich, sugary crust.


10 servings

Recipe from

Cooking Light

Nutritional Information

Calories 292
Caloriesfromfat 30 %
Fat 9.8 g
Satfat 5.8 g
Monofat 2.8 g
Polyfat 0.6 g
Protein 4.4 g
Carbohydrate 48.3 g
Fiber 3.2 g
Cholesterol 25 mg
Iron 1.6 mg
Sodium 335 mg
Calcium 99 mg


4 cups sliced strawberries
2 cups blueberries
1/2 cup orange sections
1/3 cup sugar
1/4 cup fresh orange juice
2 cups all-purpose flour (9 ounces)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chilled butter, cut into small pieces
3/4 cup fat-free buttermilk
Cooking spray
2 teaspoons water
1 large egg white
2 teaspoons sugar


To prepare filling, combine first 5 ingredients in a bowl. Cover and chill 2 hours.

Preheat oven to 400°.

To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1/2 cup sugar, baking powder, and salt in a large bowl; stir well with a whisk. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk; stir just until moist.

Turn dough out onto a lightly floured surface; knead lightly 4 to 5 times. Pat dough into a 9-inch round cake pan coated with cooking spray. Cut dough into 10 wedges, cutting into but not through dough. Combine water and egg white; brush mixture over dough. Sprinkle 2 teaspoons sugar over dough.

Bake at 400° for 25 minutes or until golden. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack. Cut shortcake into 10 wedges. Split each wedge in half horizontally. Fill each wedge with 1/2 cup filling.