Summer Berry-Cinnamon Short Cakes Recipe

Name: Summer Berry-Cinnamon Short Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup fresh blueberries; 3/4 cup fresh raspberries; 3/4 cup fresh blackberries; 3/4 cup sliced fresh strawberries; 2 tablespoons sugar; 2 cups self-rising flour; 3 tablespoons sugar; 1/2 teaspoon ground cinnamon; 1/3 cup chilled butter, cut into small pieces; 2/3 cup low-fat buttermilk (1%); Cooking spray; 2 teaspoons sugar; 1 (10-ounce) package frozen sliced strawberries in light syrup, thawed; 8 tablespoons frozen reduced-calorie whipped topping, thawed

Servings: persons

3/4 cup fresh blueberries
3/4 cup fresh raspberries
3/4 cup fresh blackberries
3/4 cup sliced fresh strawberries
2 tablespoons sugar
2 cups self-rising flour
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1/3 cup chilled butter, cut into small pieces
2/3 cup low-fat buttermilk (1%)
Cooking spray
2 teaspoons sugar
1 (10-ounce) package frozen sliced strawberries in light syrup, thawed
8 tablespoons frozen reduced-calorie whipped topping, thawed

1
Combine first 5 ingredients in a bowl; set aside.
2
Preheat oven to 425u00b0.
3
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 3 tablespoons sugar, and cinnamon in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add buttermilk, stirring just until dry ingredients are moist.
4
Turn dough out onto a heavily floured surface; knead lightly 5 times. Roll dough to 1/2-inch thickness; cut with a 2 3/4-inch biscuit cutter. Place shortcakes on a baking sheet coated with cooking spray. Sprinkle evenly with 2 teaspoons sugar.
5
Bake at 425u00b0 for 12 minutes or until golden. Remove shortcakes from baking sheet, and cool on a wire rack.
6
Place thawed strawberries in a blender or food processor. Process 20 seconds. Strain puree through a sieve into a bowl; discard solids. Stir strawberry puree into berry mixture.
7
Cut shortcakes in half. Spoon 1/4 cup fruit mixture over bottom of each shortcake. Place top of shortcakes over fruit mixture; spoon 1/4 cup fruit mixture over tops. Dollop 1 tablespoon whipped topping onto each shortcake. Serve immediately.

742

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

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

You need 14 ingredients. The key ingredients include: 3/4 cup fresh blueberries, 3/4 cup fresh raspberries, 3/4 cup fresh blackberries, 3/4 cup sliced fresh strawberries, and more.

Yes, Summer Berry-Cinnamon Short Cakes 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.

Summer Berry-Cinnamon Short Cakes

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