Shortcakes lend themselves well to the best seasonal berries. When in short supply, opt for peaches or nectarines instead.
1 cup plus 1 tablespoon sugar
1/2 cup margarine or butter (1 stick), softened
1 1/2 cups cake flour (not self-rising)
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon vanilla extract
1/4 teaspoon salt
2 large eggs
1 pint blueberries
1/2 pint strawberries, each cut in half
1/2 pint raspberries
1/2 pint blackberries
1/4 cup seedless strawberry jam
1 cup heavy or whipping cream
1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
2. In large bowl, with mixer at low speed, beat 1 cup sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; add flour, milk, baking powder, vanilla extract, salt, and eggs; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
3. Spoon batter into pans. Bake 25 to 30 minutes until toothpick inserted in centers of cakes comes out clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans; cool completely on racks.
4. Meanwhile, in large bowl, toss all the berries with strawberry jam.
5. In small bowl, with mixer at medium speed, beat heavy or whipping cream and remaining 1 tablespoon sugar until stiff peaks form.
6. Place 1 cake layer on cake plate; spread with half the whipped cream and top with half the fruit mixture. Place second cake layer on fruit mixture; top with remaining whipped cream and fruit.
(based on individual servings)
Total Fat: 20 g
Saturated Fat: 8 g
Cholesterol: 77 mg
Sodium: 260 mg
Carbohydrates: 50 g
Protein: 4 g
Prep technique Bake Course Dessert Cuisine American Main Ingredient Berries Type of Dish Cakes
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