Berry Time Shortcake
Berry Time Shortcake features tender cake layers layered with fresh strawberries and sweetened whipped cream, making it a delightful dessert perfect for gatherings and summer celebrations.
Ingredients
Instructions
- Heat oven to 400°F (200°C).
- In a small bowl, combine all cake ingredients except strawberries and whipped cream.
- Beat at medium speed for 1 to 2 minutes until well mixed.
- Spread the batter into a greased and floured 9-inch baking pan.
- Bake for 20 to 25 minutes or until lightly browned.
- Cool completely before cutting into squares.
- Serve with strawberries and sweetened whipped cream.
Tips & Substitutions
For a lighter texture, consider substituting half of the all-purpose flour with cake flour. If you don't have margarine, butter can be used instead, but it may alter the flavor slightly. Ensure to beat the batter just until mixed to avoid overworking the gluten. To enhance the flavor, add a pinch of lemon zest or use almond extract instead of vanilla. This recipe is also versatile for variations like adding blueberries or raspberries.
Serving Suggestions
This Berry Time Shortcake is best served fresh, topped with sliced strawberries and a generous dollop of sweetened whipped cream. For an elevated dessert, drizzle with chocolate sauce or sprinkle with powdered sugar. It pairs beautifully with a scoop of vanilla ice cream. For brunch, consider serving it alongside a refreshing fruit salad or a cup of coffee.
Storage & Reheating
Store any leftover shortcake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, refrigerate it for up to a week. Reheat individual squares in the microwave for about 10-15 seconds to enjoy them warm, or serve them cold with fresh strawberries and whipped cream.
Nutrition & Diet Analysis (per serving)
Each serving of Berry Time Shortcake contains roughly 186 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 493mg 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 before adding to the shortcake to avoid excess moisture. Frozen strawberries might be softer, so they will create a different texture compared to fresh ones.
Can I make this recipe ahead of time?
Absolutely! You can prepare the shortcake a day in advance. Store it in an airtight container at room temperature. Just add the strawberries and whipped cream right before serving to keep everything fresh and flavorful.
What can I substitute for sugar?
For a healthier alternative, consider using coconut sugar or a sugar substitute like stevia or erythritol. Keep in mind that the sweetness level may vary, so you might need to adjust the quantity according to your taste preference.
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).