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Cherry-Berry Rich Shortcakes

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Cherry-Berry Rich Shortcakes

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  • Makes: 6 servings
  • Prep 30 mins
  • Cool 5 mins
  • Bake 10 mins

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To cut the prep time, we used a packaged biscuit mix to make the shortcakes for this dessert.

Ingredients

  • 2 cups fresh or frozen unsweetened blueberries, thawed
  • 1 cup fresh or frozen unsweetened raspberries, thawed, or sliced strawberries
  • 1 cup fresh or frozen unsweetened pitted sweet cherries, thawed
  • 1/4 cup sugar
  • 3 cups packaged biscuit mix
  • 1/4 teaspoon ground nutmeg or ground cinnamon
  • 1/4 cup cold butter
  • 2/3 cup half-and-half, light cream, or whole milk
  • Sugar
  • 1 cup whipping cream
  • 2 tablespoons sugar
  • 1/2 teaspoon vanilla

Directions

  1. In a large bowl, combine blueberries, raspberries, cherries and 1/4 cup sugar; set aside.
  2. For shortcake: In a large bowl, stir together biscuit mix and nutmeg. Use a pastry blender to cut butter into flour mixture until mixture resembles coarse crumbs. Make a well in the center of the mixture. Add half-and-half all at once. Using a fork, stir just until moistened. Drop dough into 6 mounds on an ungreased baking sheet; flatten each mound with the back of a spoon until about 3/4-inch thick. Lightly sprinkle each mound with additional sugar.
  3. Bake in a 425 degree F oven for 10 to 12 minutes or until golden. Cool on a wire rack for 5 minutes.
  4. Meanwhile, in a chilled medium bowl beat whipping cream, 2 tablespoons sugar, and vanilla with an electric mixer with chilled beaters on medium speed until soft peaks form.
  5. To serve, split warm shortcakes in half horizontally. Using a wide spatula, carefully lift off the top layer. Place bottom layers in 6 shallow dessert dishes. Spoon whipped cream over the bottom layer. Spoon fruit mixture over whipped cream. Carefully replace the top layers. Serve immediately. Makes 6 servings.

Nutrition Facts

(Cherry-Berry Rich Shortcakes)

Servings Per Recipe 6, vit. C (mg) 12, iron (mg) 2, calcium (mg) 182, vit. A (IU) 923, sodium (mg) 855, carb. (g) 67, Fat, total (g) 35, chol. (mg) 86, sat. fat (g) 18, cal. (kcal) 604, pro. (g) 7, fiber (g) 4

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