Berry-Cherry-Banana Shortcake Recipe

Name: Berry-Cherry-Banana Shortcake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: butter-flavored cooking spray; ¾ cup all-purpose flour; 3 tablespoons all-purpose flour; ½ cup whole wheat pastry flour; 1 teaspoon granulated sugar; 1 teaspoon baking powder; ½ teaspoon salt; ½ teaspoon baking soda; 3 tablespoons cold light stick butter, cut into pieces (do not use tub butter); ⅔ cup low-fat buttermilk; 1 large egg; 1 cup fresh blueberries; 1 cup fresh strawberries, sliced; 1 cup fresh sweet cherries, pitted and halved; 1 cup banana, sliced; 1 ½ cups fat-free whipped topping (I use homemade) or 1 ½ cups prepared whipped cream (I use homemade)

Servings: persons

butter-flavored cooking spray
¾ cup all-purpose flour
3 tablespoons all-purpose flour
½ cup whole wheat pastry flour
1 teaspoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon baking soda
3 tablespoons cold light stick butter, cut into pieces (do not use tub butter)
⅔ cup low-fat buttermilk
1 large egg
1 cup fresh blueberries
1 cup fresh strawberries, sliced
1 cup fresh sweet cherries, pitted and halved
1 cup banana, sliced
1 ½ cups fat-free whipped topping (I use homemade) or 1 ½ cups prepared whipped cream (I use homemade)

1
Preheat oven to 400 degrees.
2
Lightly mist 11-inch-by-7-inch glass baking dish with spray.
3
Combine flours, sugar, baking powder, salt and baking soda with pastry blender or fork.
4
Cut in the butter until crumbly.
5
Add buttermilk.
6
Stir with a fork until sticky.
7
On a lightly floured surface with lightly floured hands, knead dough gently, adding as little flour as possible, until a ball forms.
8
Pat into a 1/2-inch thick rectangle.
9
Using a floured 3-inch round biscuit cutter, cut out 6 biscuits.
10
Transfer to the prepared dish, placing about 3/4-inch apart.
11
Beat egg with 1 T water and lightly brush on to the top of each biscuit.
12
Bake 13-15 minutes, or until lightly golden on top.
13
Cool on rack 3 minutes.
14
Cut biscuits in half horizontally, placing bottom halves on dessert plates; layer evenly with fruit.
15
Top each with 1/4 cup whipped topping or whipped cream and a biscuit top.
16
Serve immediately.

960

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: butter-flavored cooking spray, ¾ cup all-purpose flour, 3 tablespoons all-purpose flour, ½ cup whole wheat pastry flour, and more.

Yes, Berry-Cherry-Banana Shortcake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry-Cherry-Banana Shortcake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions