Mixed Berry Shortcake
This strawberry blueberry shortcake recipe looks so pretty served in parfait glasses. Sweet berries and a cool custard sauce are layered between tender cubes of homemade shortcake. —Taste of Home Test Kitchen
Mixed Berry Shortcake Tips
How long does strawberry blueberry shortcake last?
This recipe, with its custard, can last up to three days in the refrigerator. Store the cakes, custard and berries each in separate airtight containers to keep your cakes from getting soggy.What other berries could you add to this mixed berry shortcake?
Raspberries would make a great addition to this recipe, and blackberries would give it a rustic touch. For a local option, consider one of these regional berry varieties, too. Can't get enough fresh fruit? Try more of our favorite berry recipes bursting with flavor.Can you make this strawberry blueberry shortcake ahead of time?
You can make the cakes up to a month before serving, just freeze them in zip-top bags or an airtight container. The custard can last as long as three days in the fridge, and of course berries are best served fresh.Research contributed by Elizabeth Harris
Ingredients
- 1/2 cup plus 1/3 cup sugar, divided
- 3 tablespoons cornstarch
- 2-3/4 cups fat-free milk
- 2 large egg yolks, lightly beaten
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons cold butter
- 2/3 cup buttermilk
- 4 cups sliced fresh strawberries
- 4 cups fresh blueberries
- 8 whole strawberries, halved
- 1/2 cup reduced-fat whipped topping
Directions
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1In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. Transfer to a bowl; press a piece of plastic wrap onto surface of custard. Refrigerate.
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2In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack.
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3Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping.
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