"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."
- 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
- 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.
Originally published as Apricot Berry Shortcake in Taste of Home June/July 2001, p11
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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