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Mixed Fruit Shortcakes

This delightful downsized recipe makes just two biscuit-like shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale. —Sue Ross, Casa Grande, Arizona
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 servings


  • 1 cup mixed fresh berries
  • 1/2 cup sliced fresh peaches or nectarines
  • 4 teaspoons sugar, divided
  • 1/2 cup all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/8 teaspoon salt
  • 2 tablespoons shortening
  • 3 tablespoons 2% milk
  • Whipped cream


  • In a small bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another bowl, combine the flour, baking powder and salt; cut in shortening until mixture is crumbly. Stir in milk just until moistened. Drop by lightly packed 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Gently flatten into 2-1/2-in. circles. Sprinkle with remaining sugar.
  • Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool. Split shortcakes in half horizontally. Spoon fruit onto bottoms; spread whipped cream over fruit or on the shortcake tops.
Nutrition Facts
1 each: 329 calories, 13g fat (3g saturated fat), 2mg cholesterol, 311mg sodium, 48g carbohydrate (20g sugars, 5g fiber), 5g protein.
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  • gina.kapfhamer
    Jun 23, 2017

    No comment left

  • hesagoodman
    Apr 15, 2011

    Very tasty, extremely easy! I replaced the recipe's fruit with a bowl of blueberries and cut up strawberries; the tartness of those fruits contrasted very well with the sweetness of the biscuit and whipped cream. The dough was extremely dry and crumbly, so I added a very little milk and molded them with my hands. Perfect dessert for two!

  • katlaydee3
    Apr 5, 2009

    No comment left