Mixed Berry Shortcake
A light and fruity summer dessert with fluffy cake layers, juicy mixed berries (strawberries, blueberries, raspberries), and creamy whipped topping. Perfect for warm-weather gatherings and easy to assemble for a show-stopping finale.
Ingredients
- 1 ½ cups fresh strawberries, hulled and sliced
- 1 cup fresh blueberries
- 1 cup fresh raspberries
- ¼ cup granulated sugar
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1 ½ cups heavy whipping cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Prepare the berries: In a bowl, combine strawberries, blueberries, raspberries, and 2 tablespoons sugar. Let sit for 10 minutes.
- Preheat oven to 375°F (190°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter: Whisk flour, baking powder, and salt in a bowl. Cream butter and remaining 2 tablespoons sugar until fluffy. Mix in milk and 1 teaspoon vanilla.
- Combine ingredients: Slowly add dry ingredients to wet mixture until just combined.
- Bake the cakes: Divide batter between pans. Bake for 20-25 minutes. Cool in pans for 10 minutes, then on racks.
- Whip the cream: Beat cream until soft peaks form. Add powdered sugar and 1 teaspoon vanilla until stiff peaks form.
- Assemble the shortcake: Place one cake layer on a plate, top with ¼ cup berries, and some whipped cream. Repeat layers.
Notes
Use fully ripe, fresh berries for best flavor. Ensure cakes are completely cooled before assembling to prevent the cream from melting.
Optional: Add a squeeze of lemon juice to the whipped cream for extra brightness. Store leftovers in an airtight container in the refrigerator for up to 24 hours.
Optional: Add a squeeze of lemon juice to the whipped cream for extra brightness. Store leftovers in an airtight container in the refrigerator for up to 24 hours.