Summer Fruit Shortcakes

Summer Fruit Shortcakes

5
MICHELLE0011 0

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

55 m servings 387 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

5

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 th...

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,...

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 butter...

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 s...

Simple, tender, my family raved! Thank you!