Printable | Taste of Home

Mixed Berry Shortcake

1/2 cup plus 1/3 cup sugar, divided
3 tablespoons cornstarch
2-3/4 cups fat-free milk
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup buttermilk
4 cups sliced fresh strawberries
4 cups fresh blueberries
8 whole strawberries, halved
1/2 cup reduced-fat whipped topping

In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until
blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or
until thickened. Remove from the heat. Stir a small amount into egg yolks; return
all to the pan, stirring constantly. Remove from the heat; stir in vanilla.

Printed from tasteofhome.com Sep 7, 2008

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Mixed Berry Shortcake cont.

transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate.
In a bowl, combine the flour, baking powder, baking soda, salt and remaining
sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk
until a soft dough forms. Pat gently into a 9-in. square baking pan coated with
cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool
on a wire rack. Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate
layers of shortcake, custard, sliced strawberries and blueberries. Garnish with
halved strawberries and a dollop of whipped topping.

Yield: 8 servings.