Mixed Berry Shortcake – a delicious recipe with flour, sugar, baking powder, poppy seed, salt, freshly grated lemon zest. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 425F.
2
Combine all shortcake ingredients except butter and buttermilk in bowl.
3
Cut in butter with pastry blender or fork until mixture resembles coarse crumbs.
4
Stir in buttermilk just until moistened.
5
Turn dough onto lightly floured surface; knead 1 minute or until smooth.
6
Roll out dough to 3/4-inch thickness.
7
Cut into 6 (3-inch) biscuits.
8
Place 1 inch apart onto ungreased baking sheet.
9
Bake 10-14 minutes or until lightly browned.
10
Combine all berry ingredients in bowl.
11
Cover; refrigerate until serving time.
12
Split each shortcake in half; place each bottom half onto individual dessert plate.
13
Spoon about 3 tablespoons berries over each bottom half of shortcake; top with remaining shortcake halves.
14
Top each with 2 tablespoons berries and sweetened whipped cream, if desired.
908
kcal
Calories
66
g
Fat
76
g
Carbs
7
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 15 ingredients. The key ingredients include: 2 cups all-purpose flour, 1/4 cup sugar, 1 tablespoon baking powder, 1 tablespoon poppy seed, and more.
Yes, Mixed Berry 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.
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