Most of the time I am not a big dessert person (hence why you don’t see too many desserts on the blog). But occasionally I want something light and sweet and shortcake is just the thing for my cravings, especially when it is really hot out since this can be served room temp or even cold. I usually keep an assortment of berries on hand because I like to have them for breakfast and just because they are good! I had some blueberries left over from my Grandma’s Blueberry Pie and some strawberries too so one night I decided to whip up a quick mixed berry shortcake. This recipe is great because most of these ingredients you’ll have on hand and it doesn’t involve anything fancy – just pour the batter and bake.

Mixed Berry Shortcake

Ingredients

– 2 eggs
– 1 and 1/2 cup sugar, divided
– 1 cup flour
– 1 tsp baking powder
– 1/4 tsp salt
– 1/2 cup milk
– 1 tbsp butter
– 1 tsp vanilla extract
– fresh berries, tossed in sugar
– whipped cream

Directions

In a large mixing bowl beat eggs for a few minutes. Gradually add in 1 cup of sugar, beating for an additional few minutes. Add in flour, baking powder , and salt. Warm milk enough to melt butter and pour into egg/sugar/flour mixture and combine. Mix in vanilla extract and ensure there aren’t any lumps.

Pour batter into a greased 9×9 pan and bake at 350° for 25 minutes or until a toothpick comes out clean. Cool at least 15 minutes before cutting. Just before serving, cut each piece in half and then layer with fresh mixed berries and cream.

Enjoy!

Much Love,
M

Recipe Originally published as Mom’s Strawberry Shortcake in Taste of Home August/September 1996, p35