Picnic Berry Shortcakes Recipe

5 8 8
Picnic Berry Shortcakes Recipe
Picnic Berry Shortcakes Recipe photo by Taste of Home
Publisher Photo

Picnic Berry Shortcakes Recipe

Read Reviews
5 8 8
Publisher Photo
You can make the berry sauce ahead of time and chill. Then assemble the entire dessert a couple of hours before the picnic or party. —Frieda Bliesner, McAllen, Texas
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
4 servings
TOTAL TIME:
Prep: 20 min. + chilling

Ingredients

  • 2 tablespoons sugar
  • 1/2 teaspoon cornstarch
  • 2 tablespoons water
  • 2 cups sliced fresh strawberries, divided
  • 1/2 teaspoon grated lime peel
  • 2 individual round sponge cakes
  • 2 cups fresh blueberries
  • Whipped topping, optional

Directions

In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in lime peel. Transfer to a small bowl; refrigerate, covered, until chilled.
Cut sponge cakes crosswise in half; trim each to fit in bottoms of four wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping. Yield: 4 servings.

Test Kitchen Tips
  • Shortcakes (homemade or store-bought) can be swapped for sponge cake here if that floats your boat. Crumble large pieces into the bottom of the canning jars before topping with fruit and sauce.
  • A little vanilla extract folded into the whipped topping—or fresh whipped cream, if you prefer—is delicious.
  • Originally published as Picnic Berry Shortcakes in Healthy Cooking June/July 2012, p45

    Nutritional Facts

    1 serving (calculated without whipped topping): 124 calories, 1g fat (0 saturated fat), 10mg cholesterol, 67mg sodium, 29g carbohydrate (21g sugars, 3g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 fruit.

    • 2 tablespoons sugar
    • 1/2 teaspoon cornstarch
    • 2 tablespoons water
    • 2 cups sliced fresh strawberries, divided
    • 1/2 teaspoon grated lime peel
    • 2 individual round sponge cakes
    • 2 cups fresh blueberries
    • Whipped topping, optional
    1. In a small saucepan, mix sugar and cornstarch. Stir in water. Add 1 cup strawberries; mash mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in lime peel. Transfer to a small bowl; refrigerate, covered, until chilled.
    2. Cut sponge cakes crosswise in half; trim each to fit in bottoms of four wide-mouth half-pint canning jars. In a small bowl, mix blueberries and remaining strawberries; spoon over cakes. Top with sauce. If desired, serve with whipped topping. Yield: 4 servings.

    Test Kitchen Tips
  • Shortcakes (homemade or store-bought) can be swapped for sponge cake here if that floats your boat. Crumble large pieces into the bottom of the canning jars before topping with fruit and sauce.
  • A little vanilla extract folded into the whipped topping—or fresh whipped cream, if you prefer—is delicious.
  • Originally published as Picnic Berry Shortcakes in Healthy Cooking June/July 2012, p45

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    Reviews forPicnic Berry Shortcakes

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    MY REVIEW
    mlawr User ID: 543041 250090
    Reviewed Jul. 4, 2016

    "The Sauce is very good. I used on vanilla ice cream with sliced strawberries. Everyone enjoyed it."

    MY REVIEW
    cindiak User ID: 221828 200164
    Reviewed Jun. 15, 2014

    "Had company over for grilling with a picnic theme. I made this with a combo of strawberries, blueberries and raspberries. I did use my own shortcake recipe. They looked so cute in the jars. Will definitely be making this again."

    MY REVIEW
    JennTats User ID: 7007311 140027
    Reviewed May. 23, 2013

    "I made the sauce its very simple and tastes good. I used the recipe with mangos & strawberries & black berries.. I think its versatile and we can use any type of fruit we want. I also made my own sponge cake. I think it looks so cute in the picture using jelly jars and I can't wait to try serving them on the 4th of July like this. Thank you."

    MY REVIEW
    aprilopleo User ID: 7243722 195427
    Reviewed Apr. 28, 2013

    "Amazing, super good for picnics. Didn't follow the recipe exactly; made my own sponge cakes, and added raspberries to the sauce. Didn't put them in jars, but found another way. I'll definitely make this again."

    MY REVIEW
    beil User ID: 4345857 213381
    Reviewed Jul. 3, 2012

    "Excellent sauce. I made my own shortcake recipe. Didn't put in jars. This is a keeper."

    MY REVIEW
    acgmellor User ID: 6746948 119160
    Reviewed Jun. 23, 2012

    "I only used 1 cup blueberries and used 1 sponge cake per person. Added fat free cool whip. Came out to 188 calories. My family loved it!"

    MY REVIEW
    jennyappleseed User ID: 6748203 195424
    Reviewed Jun. 23, 2012

    "I doubled the recipe and used angel food cake instead of short cakes. The strawberry mash sauce is DELICIOUS!"

    MY REVIEW
    bettycrockerspecial User ID: 2650177 189121
    Reviewed Jun. 22, 2012

    "Strawberry sauce never thickened even tho I followed the directions exactly!"

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