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Triple Berry Shortcake

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
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    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

Directions

  • Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Add 1 egg 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.
Nutrition Facts
1 serving: 361 calories, 14g fat (8g saturated fat), 83mg cholesterol, 301mg sodium, 54g carbohydrate (32g sugars, 2g fiber), 5g protein.

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