Berry Shortcake
Sweet and fruity berry shortcake features tender cake layers filled with fresh strawberries and whipped cream, perfect for summer gatherings or a delightful dessert treat.
Ingredients
Instructions
- Combine all cake ingredients except strawberries and whipped cream.
- Beat at medium speed until well mixed.
- Spread the batter in a greased and floured 9-inch square baking pan.
- Bake at 400°F for 20 to 25 minutes.
- Cool completely before cutting into squares.
- Split the cake if desired.
- Serve with strawberries and whipped cream.
Tips & Substitutions
For a lighter texture, sift the flour before measuring and ensure your margarine is at room temperature for easy creaming. If you prefer a healthier alternative, substitute half of the all-purpose flour with whole wheat flour, and use coconut oil instead of margarine. For added flavor, consider mixing in a teaspoon of lemon zest or using almond extract instead of vanilla.
Serving Suggestions
Serve the berry shortcake warm or at room temperature, topped with fresh strawberries and dollops of whipped cream. It pairs beautifully with Doris'S Strawberry Cake for a delightful dessert spread. For a twist, try serving it with a scoop of vanilla ice cream or alongside a refreshing fruit salad for a vibrant summer treat.
Storage & Reheating
To store leftovers, wrap the shortcake squares tightly in plastic wrap and keep them in the refrigerator for up to three days. For longer storage, freeze the squares in an airtight container for up to two months. When ready to enjoy, simply thaw at room temperature or reheat in a microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Berry Shortcake contains roughly 185 calories, with 3g protein, 34g carbohydrates, and 3g fat. It is a good source of vitamin C (14% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 491mg per serving (21% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries, but make sure to thaw and drain them well to avoid excess moisture in the shortcake. This will help maintain the cake's texture and prevent it from becoming soggy.
How can I make this recipe gluten-free?
To make a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure that your baking powder is also gluten-free, and you should achieve a similar texture and flavor.
What can I do with leftover cake?
Leftover shortcake can be repurposed into a trifle by layering the cake with whipped cream and additional berries. Alternatively, crumble the cake and use it as a topping for yogurt or ice cream for a delicious treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).