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Mixed Berry Shortcake

 Mixed Berry Shortcake
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.
8 ServingsPrep: 25 min. Bake: 15 min.


  • 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 McCormick® Pure 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


  • 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

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Mixed Berry Shortcake (continued)

Directions (continued)

  • 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.
Nutritional Facts: One parfait equals 382 calories, 12 g fat (6 g saturated fat), 77 mg cholesterol, 290 mg sodium, 66 g carbohydrate, 5 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.