Very Berry Shortcake – a delicious recipe with frozen raspberries, sugar, butter, cake, vanilla fat-, quartered strawberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Add raspberries to food processor; process until smooth, scraping down sides if necessary. Place raspberries in a wire mesh strainer; press with back of spoon against sides of strainer to squeeze out juice. Discard pulp and seeds remaining in strainer. Combine raspberry puree and sugar in a small saucepan; bring to a boil over medium heat, stirring occasionally. Cover and chill.
2
Heat butter in a large nonstick skillet over medium heat. Add pound cake slices, and cook 2 minutes on each side or until golden. Cut each slice into 2 triangles.
3
Arrange 2 cake triangles on individual dessert plates. Top each serving with ice cream, strawberries, and raspberry puree. Serve immediately.
259
kcal
Calories
2
g
Fat
26
g
Carbs
1
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 6 ingredients. The key ingredients include: 1 (12-ounce) package frozen raspberries in light syrup, thawed, 1/4 cup sugar, 1 1/2 teaspoons butter or stick margarine, 4 (1/2-inch-thick) slices fat-free pound cake (such as Entenmann's Fat-Free Golden Loaf), and more.
Yes, Very 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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