Mixed Berry Shortcake Recipe

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

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Publisher Photo
This fruit-filled summer dessert looks so pretty served in parfait glasses. Strawberries, blueberries and a cool custard sauce are layered between tender cubes of homemade shortcake. Our Test Kitchen came up with the berry delicious treat.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min.

Ingredients

  • 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

Directions

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. 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.
Originally published as Mixed Berry Shortcake in Light & Tasty August/September 2003, p10

Nutritional Facts

1 each: 382 calories, 12g fat (6g saturated fat), 77mg cholesterol, 290mg sodium, 66g carbohydrate (0 sugars, 5g fiber), 6g protein.

  • 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
  1. 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. transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate.
  2. 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.
  3. 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.
Originally published as Mixed Berry Shortcake in Light & Tasty August/September 2003, p10

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