Mixed Berry Shortcake

Mixed Berry Shortcakes

Tall on flavor, these mixed berry shortcakes are the perfect end to a great meal or a sweet treat you can serve up during any celebration. Folks used to throw shortcake parties to commemorate the summer harvest and we think this combination of tender, crumbly cake, berry filling, and whipped cream will make any function more festive. Make it a seasonal treat and mix in whatever berries you can find fresh near you.


For the Berries:

3 cups fresh blueberries

3 cups sliced strawberries

1/4 cup sugar

1/4 cup orange juice


For the Shortcakes:

3 cups CB Old Country Store™ Buttermilk Baking and Pancake Mix

2/3 cup heavy cream, 2 tablespoons reserved

1/4 cup sugar

1/4 cup raw sugar


For the Whipped Cream:

1 pint whipping cream

1/4 cup confectioners’ sugar

2 teaspoons vanilla


1. Preheat oven to 425°F.

2. Mix the berries, sugar and orange juice in a bowl and set aside.

3. Stir the CB Old Country Store™ Buttermilk Baking and Pancake Mix, sugar and all but 2 tablespoons of the heavy cream until just combined.

4. Turn the dough out onto a well-floured surface and pat into a 1-inch thick disc.

5. Cut out with a 2 1/2"-3" cutter.

6. Arrange the biscuits on an ungreased cookie sheet.

7. Brush each biscuit with the reserved cream and sprinkle the raw sugar over each.

8. Bake for 10-12 minutes or until golden brown.

9. With an electric mixer, whip the heavy cream in a cold bowl along with the sugar and vanilla until soft peaks form.

10. To serve split each shortcake and place the bottom half in a shallow bowl, top with 1/2 cup of the berry mixture, a large dollop of the whipped cream and the top half of the shortcake.

11. Divide the remaining berries between each serving as well as additional whipped cream if desired.


Tip: Substitute seasonal fruits such as blackberries in the fall or fried apples in the winter for a change.