Summer Fruit Shortcakes Recipe - Allrecipes.com
Summer Fruit Shortcakes Recipe
  • READY IN 55 mins

Summer Fruit Shortcakes

Recipe by  

"These shortcakes are a delicious way to enjoy summer's fruits!!!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    30 mins
  • COOK

    15 mins
  • READY IN

    55 mins

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
  3. Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
  4. Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
  5. Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.
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Reviews More Reviews

Mar 31, 2011

This review is for the shortcake only as I did not use the fruit suggested with this recipe. The shortcake comes together very quickly and easily. It bakes up great with a nice crispness to the outside of the dough. We felt it is wonderful the night it is baked, and ok the following night. We had a alot of strawberries to use, so I made a full recipe. I would make them again with the intentions of eating them all the night they are baked or down sizing the recipe for the number of shortcakes needed.

 
Aug 02, 2010

This is a very nice recipe. One can not substitute vinegar and milk for buttermilk and expect the same results. To review the recipe one should make the recipe as it is written. With buttermilk, the batter is not runny at all.

 

7 Ratings

May 05, 2008

I made the shortcakes to serve with strawberries and Cool Whip and was disappointed in how the shortcakes came out. I modified the recipe slightly (1 1/2 tsp vinegar + 1% milk in lieu of buttermilk and a little bit of half-and-half plus some 1% milk in lieu of 2% milk) but I don't think the modifications were responsible for the problem. The recipe says to roll or pat the dough into rounds but mine was a very runny batter. I put globs of batter on a cookie sheet and baked it anyway. The baking time was correct but the shortcakes came out as flat disks. They tasted okay but didn't have the look I was going for.

 
May 15, 2011

My review is only for the shortcake, which came out extremely well. The less you handle the dough the better, otherwise it loses its elasticity. I think in future though I'd probably do an 8 serving recipe to make six cakes as the cakes seemed a bit small. But so tasty!

 
May 23, 2014

Simple, tender, my family raved! Thank you!

 

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Nutrition

  • Calories
  • 387 kcal
  • 19%
  • Carbohydrates
  • 48.1 g
  • 16%
  • Cholesterol
  • 63 mg
  • 21%
  • Fat
  • 20 g
  • 31%
  • Fiber
  • 3.5 g
  • 14%
  • Protein
  • 6.1 g
  • 12%
  • Sodium
  • 380 mg
  • 15%

* Percent Daily Values are based on a 2,000 calorie diet.

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