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
Total TimePrep/Total Time: 10 min.
- 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.
Nutrition Facts1 each: 230 calories, 2g fat (1g saturated fat), 0 cholesterol, 425mg sodium, 50g carbohydrate (40g sugars, 2g fiber), 4g protein.
Originally published as Shortcake Supreme in Country Woman May/June 1998