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Apricot Berry Shortcake

"This is a fun an convenient alternative to traditional strawberry shortcake," notes field editor Marion Lowery of Medford, Oregon. "It's a delightful dessert that's easy to assemble using purchased sponge cakes."
  • Total Time
    Prep: 15 min. + chilling
  • Makes
    2 servings

Ingredients

  • 1 cup fresh raspberries and/or blackberries
  • 1 tablespoon sugar
  • Dash ground nutmeg
  • 1/4 cup apricot jam
  • 1 teaspoon butter
  • Dash salt
  • 2 individual round sponge cakes
  • Whipped cream

Directions

  • In a small bowl, combine the berries, sugar and nutmeg. Cover and refrigerate for 1 hour.
  • In a small saucepan, cook and stir the jam, butter and salt over low heat until butter is melted. In a microwave, warm the sponge cakes on high for 20 seconds; place on serving plates. Top with berry mixture and drizzle with apricot sauce. Top with a dollop of whipped cream.
Nutrition Facts
1 each: 253 calories, 4g fat (2g saturated fat), 33mg cholesterol, 283mg sodium, 54g carbohydrate (32g sugars, 4g fiber), 2g protein.

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