Homemade Mixed Berry Shortcake Recipe


These little cakes scream SUMMER PARTY!

Capitalize on the fresh berries that are abundant this time of year, and make a classic dessert your guests will love.

Mixed Berry Shortcake Recipe


  • 2 cups flour
  • 1/4 cup sugar
  • 4 teaspoons baking powder
  • 1/4 teaspoon salt
  • dash nutmeg
  • 1/2 cup butter or margarine
  • 1/2 cup milk
  • 2 eggs, separated
  • additional sugar (to taste)
  • 1 pints fresh California strawberries, stemmed and sliced
  • 1 pint fresh California blueberries
  • 1 pint fresh California blackberries
  • 1 cup whipping cream, whipped and sweetened
  • Zabaglione Cream – optional


  • Sift flour, sugar, baking powder, salt and nutmeg into large bowl. Cut in butter to resemble coarse meal.
  • In separate bowl blend milk and egg yolks with fork. Stir into flour mixture to make a soft dough.
  • Divide dough into 6 portions; form into balls. Pat balls out on greased baking sheet to 3-inch circles, moistening fingers with egg whites. Brush cakes with egg whites & Sprinkle with sugar.
  • Bake in preheated 450-degree oven 10 to 12 minutes until golden. Remove to rack; cool.
  • Sweeten berries to taste. Halve cakes horizontally. On plates, fill and garnish with berries and whipped cream.
  • As a special addition to this recipe, add a spoonful of Zabaglione Cream to the middle of the halved cakes.

Recipe adapted from calstrawberry.com





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