Apricot Berry Shortcake Recipe

Apricot Berry Shortcake Recipe photo by Taste of Home

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"This is a fun an convenient alternative to traditional strawberry shortcake," notes field editor Marion Lowery of Medford, Oregon. "It's a delightful dessert that's easy to assemble using purchased sponge cakes."

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Apricot Berry Shortcake Recipe

Prep: 15 min. + chilling

Yield: 2 Servings

15 15

Ingredients

1 cup fresh raspberries and/or blackberries
1 tablespoon sugar
Dash ground nutmeg
1/4 cup apricot jam
1 teaspoon butter
Dash salt
2 individual round sponge cakes
Whipped cream

Directions

In a small bowl, combine the berries, sugar and nutmeg. Cover and refrigerate for 1 hour.
In a small saucepan, cook and stir the jam, butter and salt over low heat until butter is melted. In a microwave, warm the sponge cakes on high for 20 seconds; place on serving plates. Top with berry mixture and drizzle with apricot sauce. Top with a dollop of whipped cream. Yield: 2 servings.

Nutritional Facts 1 shortcake equals 253 calories, 4 g fat (2 g saturated fat), 33 mg cholesterol, 283 mg sodium, 54 g carbohydrate, 4 g fiber, 2 g protein.

Originally published as Apricot Berry Shortcake in Taste of Home June/July 2001, p11