Triple Berry Shortcake Recipe

Triple Berry Shortcake Recipe
Triple Berry Shortcake Recipe photo by Taste of Home
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Triple Berry Shortcake Recipe

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My great-great grandmother handed down her shortcake recipe. I’m sharing it because it’s way too fabulous to keep it a secret! —Sara Kingsmore, Vadnais Heights, Minnesota
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • TOPPING:
  • 1-1/2 cups fresh blueberries
  • 1-1/2 cups sliced fresh strawberries
  • 1-1/2 cups fresh raspberries
  • 2 tablespoons sugar
  • Sweetened whipped cream, optional

Directions

Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
Transfer batter to a greased 13x9-in. pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream, if desired. Yield: 15 servings.
Originally published as Triple Berry Shortcake in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p210

  • 1 cup butter, softened
  • 2 cups sugar
  • 4 large eggs
  • 2 tablespoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • TOPPING:
  • 1-1/2 cups fresh blueberries
  • 1-1/2 cups sliced fresh strawberries
  • 1-1/2 cups fresh raspberries
  • 2 tablespoons sugar
  • Sweetened whipped cream, optional
  1. Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  2. Transfer batter to a greased 13x9-in. pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
  3. For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream, if desired. Yield: 15 servings.
Originally published as Triple Berry Shortcake in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p210

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