Mulberry Shortcake
Mulberry Shortcake is a delightful dessert featuring fresh mulberries baked beneath a soft, sweet dough. The combination of tart berries and tender cake, accented with cinnamon and nutmeg, makes it perfect for summer gatherings or a cozy treat that appeals to fruit lovers and dessert enthusiasts alike.
Ingredients
Instructions
- Pour mulberries into a greased 12 x 8 x 2-inch baking dish and pour honey or sugar over the berries.
- Sprinkle with cinnamon and nutmeg.
- In a mixing bowl, combine the beaten egg, milk, vegetable oil, and honey or brown sugar; blend well.
- Fold in the all-purpose flour, baking powder, and a pinch of salt, adding a small amount of milk if necessary to form a very soft dough.
- Spread the dough evenly over the berries in the baking dish.
- Bake at 400°F (200°C) for about 20 minutes or until a wooden pick inserted into the center comes out clean.
Tips & Substitutions
To enhance the flavor of your Mulberry Shortcake, consider adding a splash of vanilla extract or a touch of lemon zest to the batter. If you're out of honey, brown sugar can be used as a substitute, providing a rich flavor. Ensure the mulberries are thoroughly rinsed and dried to prevent excess moisture in the dish. For a bit of crunch, you can also sprinkle some chopped nuts on top before baking.
Serving Suggestions
Serve the Mulberry Shortcake warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a refreshing Peanut Butter Shake for a complete dessert experience. For a lighter option, serve with fresh mint leaves or a drizzle of honey on top, enhancing the berry flavor.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the microwave for about 30 seconds or until warmed through. For a crispy top, consider reheating in the oven at 350°F (175°C) for 10-15 minutes. This allows the shortcake to regain its delightful texture.
Nutrition & Diet Analysis (per serving)
Each serving of Mulberry Shortcake contains roughly 854 calories, with 11g protein, 167g carbohydrates, and 19g fat. It is an excellent source of calcium (38% of the Daily Value), vitamin A (26% of the Daily Value), and protein (22% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1607mg per serving (70% 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 mulberries instead of fresh?
Yes, you can use frozen mulberries for this recipe. Just ensure you thaw them and drain any excess liquid before adding them to the baking dish. This helps maintain the right consistency and prevents the batter from becoming too soggy.
What can I substitute for all-purpose flour?
If you're looking for a gluten-free option, you can substitute all-purpose flour with a gluten-free flour blend. Alternatively, whole wheat flour can be used for a nuttier flavor and added nutrition, but keep in mind it may alter the texture slightly.
How do I know when the shortcake is done baking?
The Mulberry Shortcake is done when the top is golden brown and a wooden pick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil during the last few minutes of baking.
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).