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Apricot Berry Shortcake

 Apricot Berry Shortcake
"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."
2 ServingsPrep: 15 min. + chilling


  • 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.
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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.