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JULY 4th: Triple Berry Shortcake ~ Red, White & Blue

What’s red, white and blue—and delicious? A triple berry shortcake!

You can serve this mixed berry shortcake classic style, with whipped cream, or turn it into an “ice cream shortcake” with vanilla ice cream.

This recipe is from

RECIPE: Spiced Triple Berry Shortcake


For The Berry Filling

  • 2 cups sliced strawberries
  • 1 cup blueberries
  • 1 cup raspberries
  • 2 teaspoons vanilla extract
  • 1/3 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger

    Triple Berry Shortcake with ice cream instead of whipped cream. Photo courtesy


    For The Shortcakes

  • 1-1/2 cups reduced fat baking mix
  • 3 tablespoons sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 6 tablespoons fat free milk
  • Whipped cream or vanilla ice cream

    1. MIX berries and vanilla extract in large bowl. Mix sugar, cinnamon and ginger in small bowl. Sprinkle over berries; toss to coat well. Let stand 30 minutes to allow berries to release their juices, stirring occasionally.

    2. PREHEAT oven to 425°F. Mix baking mix, sugar, cinnamon and ginger in large bowl. Add milk; stir to form a soft dough. (If necessary, knead dough in bowl to incorporate dry ingredients.) Drop dough by 6 spoonfuls onto baking sheet sprayed with no stick cooking spray.

    3. BAKE 10 to 12 minutes or until golden brown. Cool slightly on wire rack. To serve…

    4. SPLIT warm shortcakes. Place 1 shortcake bottom on each plate. Top each with 2/3 cup berry filling and 1/3 cup whipped cream or 1-2 scoops ice cream. Cover with shortcake tops.

    TIP: If you have leftover fruit and cream but no more shortcakes, use up the ingredients on split muffins.


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