The mother of my shortcakes recipe was necessity. I needed a quick way to use up a bounty of wild berries that we picked on a family camping trip one summer.—Kenna Robinson, Sault Ste Marie, Ontario
- 2-1/4 cups fresh or frozen blueberries and/or raspberries, thawed
- 2 to 3 tablespoons sugar
- 1 envelope whipped topping mix (Dream Whip)
- 12 thin slices angel food cake
- In a large bowl, combine berries and sugar; set aside. Prepare the whipped topping mix according to package directions. Top cake slices with berries and whipped topping. Yield: 6 servings.
Originally published as Shortcake Supreme in Country Woman May/June 1998, p37
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
Reviews for Shortcake Supreme
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review