"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."
Recommended: 84 Lemon Recipes from Tart to Sweet
VERIFIED BY Taste of Home Test Kitchen
- 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.
Originally published as Apricot Berry Shortcake in Taste of Home June/July 2001, p11
Reviews forApricot Berry Shortcake
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Jun. 29, 2014
"I had some shortcake to use, so I decided to try this "recipe". I didn't like the nutmeg with the blackberries. The idea for the apricot sauce was good, but it was just missing something."