Search thousands of recipes reviewed by home cooks like you.

Summer Fruit Shortcakes

Summer Fruit Shortcakes

  • Prep

  • Cook

  • Ready In

MICHELLE0011

These shortcakes are a delicious way to enjoy summer's fruits!!!

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 387 kcal
  • 19%
  • Fat:
  • 20 g
  • 31%
  • Carbs:
  • 48.1g
  • 16%
  • Protein:
  • 6.1 g
  • 12%
  • Cholesterol:
  • 63 mg
  • 21%
  • Sodium:
  • 380 mg
  • 15%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
  3. Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
  4. Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
  5. Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Molly
9
3/31/2011

This review is for the shortcake only as I did not use the fruit suggested with this recipe. The shortcake comes together very quickly and easily. It bakes up great with a nice crispness to the outside of the dough. We felt it is wonderful the night it is baked, and ok the following night. We had a alot of strawberries to use, so I made a full recipe. I would make them again with the intentions of eating them all the night they are baked or down sizing the recipe for the number of shortcakes needed.

tacotaco
9
8/2/2010

This is a very nice recipe. One can not substitute vinegar and milk for buttermilk and expect the same results. To review the recipe one should make the recipe as it is written. With buttermilk, the batter is not runny at all.

Chandra
7
5/5/2008

I made the shortcakes to serve with strawberries and Cool Whip and was disappointed in how the shortcakes came out. I modified the recipe slightly (1 1/2 tsp vinegar + 1% milk in lieu of buttermilk and a little bit of half-and-half plus some 1% milk in lieu of 2% milk) but I don't think the modifications were responsible for the problem. The recipe says to roll or pat the dough into rounds but mine was a very runny batter. I put globs of batter on a cookie sheet and baked it anyway. The baking time was correct but the shortcakes came out as flat disks. They tasted okay but didn't have the look I was going for.