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Berry Shortcake

Total Time

Prep: 30 min. Bake: 20 min. + cooling

Makes

6 servings

I combined my mother's and mother-in-law's strawberry shortcake recipes to come up with the ultimate summer treat. —Barb Mohr, Green Bay, Wisconsin

Ingredients

  • 2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 2 tablespoons sugar
  • SHORTCAKE:
  • 1 cup all-purpose flour
  • 1/4 cup plus 1 tablespoon sugar, divided
  • 1/2 teaspoon baking soda
  • Dash salt
  • 1/4 cup cold butter, cubed
  • 1/3 cup milk
  • 1/4 cup sour cream
  • Whipped cream, optional

Directions

  1. In a small bowl, combine the strawberries, blueberries and 2 tablespoons sugar; set aside.
  2. In a large bowl, combine the flour, 1/4 cup sugar, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Combine milk and sour cream; stir into crumb mixture just until moistened.
  3. Spread batter into a greased 9-in. pie plate (batter will be thick). Sprinkle with remaining sugar. Bake at 350° for 16-20 minutes or until a toothpick comes out clean. Cool on a wire rack for 10 minutes; cut into six wedges.
  4. To assemble, cut each wedge in half; place bottoms on dessert plates. Top each with berry mixture. Replace wedge tops. Garnish with whipped cream if desired.

Nutrition Facts

1 slice: 251 calories, 10g fat (6g saturated fat), 27mg cholesterol, 188mg sodium, 39g carbohydrate (20g sugars, 2g fiber), 3g protein.

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