Apricot Berry Shortcake Recipe
Apricot Berry Shortcake Recipe photo by Taste of Home

Apricot Berry Shortcake Recipe

Publisher Photo
"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."
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings

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

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.

Directions

  1. In a small bowl, combine the berries, sugar and nutmeg. Cover and refrigerate for 1 hour.
  2. 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.
Originally published as Apricot Berry Shortcake in Taste of Home June/July 2001, p11

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.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

Reviews for Apricot Berry Shortcake

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MY REVIEW
Reviewed Jun. 29, 2014

I had some shortcake to use, so I decided to try this "recipe". I didn't like the nutmeg with the blackberries. The idea for the apricot sauce was good, but it was just missing something.

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