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Magical Mixed Berry Shortcakes recipe

A beautiful dessert – colorful blueberries,strawberries, and raspberries are sandwiched between moist goldenshortcakes and topped with a sweetened creme fraiche glaze.

Recipe: Magical Mixed BerryShortcakes

3 1/4 cups cake flour, sifted
1/3 cup SPLENDA® No Calorie Sweetener, Granulated
2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 cup unsalted butter, softened
2/3 cup buttermilk
1/3 cup heavy cream
Strawberry Sauce:
4 cups strawberries, stemmed and hulled
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
Mixed Berry Filling:
3 cups sliced strawberries
1 cup blueberries
1 cup raspberries
3 tablespoons SPLENDA® No Calorie Sweetener, Granulated
1 tablespoon fresh orange juice
Creme Fraiche Glaze:
1/2 cup creme fraiche or sour cream
2 tablespoons SPLENDA® No Calorie Sweetener, Granulated

  • Crust Directions: Preheat oven to 350°F(175°C). Lightly oil a cookie sheet or baking pan.
  • Make Shortcake: Pour sifted cake flour,SPLENDA® Granulated Sweetener, baking powder and baking sodatogether in a medium sized mixing bowl. Add softened butter andmix until the butter is evenly distributed throughout the flourmixture and is the texture of course cornmeal. Add buttermilkand heavy cream. Stir until just mixed.
  • Flour a work surface. Place dough on flouredwork surface. Sprinkle with flour. Pat dough out until it isapproximately 3/4-inch thick. Cut into three- inch circles usinga three-inch biscuit cutter. Place shortcakes on prepared bakingsheet. Brush tops with egg-wash. Bake in preheated 350°F(175°C) oven 10 to 15 minutes or until golden brown.
  • Make Strawberry Sauce: Blend strawberriesand SPLENDA® Granulated Sweetener in a food processor orblender until pureed. Refrigerate until ready to use.
  • Make Berry Filling: Toss together allberry filling ingredients. Refrigerate until ready to use.
  • Make Creme Fraiche Glaze: Spoon cremefraiche into a bowl. Add SPLENDA® Granulated Sweetener andstir well. Refrigerate until ready to use.
  • Assemble shortcakes: Just before serving,slice shortcakes in half. Place each bottom half on a dessertplate. Spoon approximately 1/3 cup strawberry sauce around eachshortcake. Top each shortcake with 1/2 cup berries. Place theshortcake tops on top of berries. Drizzle with Creme FraicheGlaze. Garnish with an optional mint sprig.

    Makes 10 servings.
    Preparation Time: 20 Minutes
    Total Time: 35 Minutes

    Nutrition Info Per Serving (1/10 of recipe):Calories 380 | Calories from Fat 160 | Fat 18g (sat 11g) | Cholesterol55mg | Sodium 220mg | Carbohydrates 51g | Fiber 5g | Sugars 5g| Protein 6g

    Recipe courtesy of Splenda, Inc. Splenda®is a no-calorie sweetener made from sugar that is suitable fordiabetics. For more information regarding this product, pleasecall 1-800-777-5363 or visit their website at

    How to Make a Berry Shortcake Parfait | Pottery Barn

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