Fresh Berry Shortcakes
Fresh Berry Shortcakes
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Prep: 15 min
Bake: 15 min
Yield: 6 Servings


  • 6 cups ripe strawberries, trimmed, divided
  • 1/4 cup sugar
  • 1 1/2 cups raspberries
  • 1 1/2 cups blueberries
  • 1 cup blackberries


  • 1 3/4 cups Swans Down® Cake Flour
  • 3 teaspoons baking powder
  • 1/4 cup sugar plus extra to sprinkle on biscuits
  • 1/2 teaspoon salt
  • 1 stick cold unsalted butter, cut into pieces
  • 1/4 cup heavy cream
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 3 tablespoons slivered almonds
  • whipped cream
  • fresh mint sprigs

PREHEAT oven to 425°F.

MAKE SAUCE: In a food processor, puree 5 cups strawberries with sugar; force through a fine sieve into a bowl. Slice remaining strawberries; stir sliced strawberries and all other berries into puree.

MAKE SHORTCAKES: In a large bowl sift together flour, baking powder, sugar and salt. With a pastry blender or your fingertips blend in butter until mixture resembles coarse meal. Whisk together cream, egg, and vanilla in a separate bowl and, with a fork, stir cream mixture into flour mixture, stirring until mixture just forms soft dough.

ON a lightly floured surface with floured hands, pat dough out into a circle about 1/2 inch thick. With a 3-inch round cutter, cut out 6 rounds. Place rounds on a large baking sheet. Brush tops with milk and sprinkle with sugar and almonds. Bake in middle of oven until golden, about 15 minutes. Cool shortcakes on a rack.

SPLIT shortcakes horizontally and arrange bottom halves on plates. Spoon berries and sauce onto bottom halves. Add shortcake tops and garnish with whipped cream and mint sprigs. Serves 6.

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