Triple Berry Shortcake

Name: Triple Berry Shortcake
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 15 servings.
Ingredients: 1 cup butter, softened; 2 cups sugar; 4 large eggs, room temperature; 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

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

Ingredients

1 cup butter, softened
2 cups sugar
4 large eggs, room temperature
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 until a toothpick inserted in center comes out clean, 25-30 minutes. 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.