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Berry Shortcake

 Berry Shortcake
I combined my mother's and mother-in-law's strawberry shortcake recipes to come up with the ultimate summer treat. —Barb Mohr, Green Bay, Wisconsin
6 ServingsPrep: 30 min. Bake: 20 min. + cooling


  • 2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • 1 cup all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon baking soda
  • Dash salt
  • 1/4 cup cold butter, cubed
  • 1/3 cup milk
  • 1/4 cup sour cream
  • Whipped cream, optional


  • In a small bowl, combine the strawberries, blueberries and 2
  • tablespoons sugar; set aside.
  • In a large bowl, combine the flour, 1/4 cup sugar, baking soda and
  • salt. Cut in butter until mixture resembles coarse crumbs. Combine
  • milk and sour cream; stir into crumb mixture just until moistened.
  • Spread batter into a greased 9-in. pie plate (batter will be thick).
  • Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or
  • until a toothpick comes out clean. Cool on a wire rack for 10
  • minutes; cut into six wedges.
  • To assemble, cut each wedge in half; place bottoms on dessert plates.

2 of 2

Berry Shortcake (continued)

Directions (continued)

  • Top each with berry mixture. Replace wedge tops. Garnish with
  • whipped cream if desired.
  • Yield: 6 servings.
Nutritional Facts: 1 serving (caluculated without whipped cream) equals 251 calories, 10 g fat (6 g saturated fat), 27 mg cholesterol, 188 mg sodium, 39 g carbohydrate, 2 g fiber, 3 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.