Mixed Berry Shortcakes

Mixed Berry Shortcakes


These Mixed Berry Shortcakes are such a beautiful and delicious summer dessert. A fun way to enjoy all the summer berries is in a dessert, such as this shortcake. A classic dessert that is prepared in a unique way, in the jelly jars, to have a whole summertime feel to it!

Mixed Berry Shortcakes with Bowl of Berries


Shortcake desserts are one of my favorites! I love the combination of the fruit, the juices, shortcake and whipped topping all in one! For this recipe, Mixed Berry Shortcakes, what a fun way to celebrate so many types of berries that are ready for picking in the summer!


I love taking my kids to local berry farms and picking fresh berries right from the plants. I think it sort of stems back to when I was growing up too, my mom and grandma took us kids to the berry farms to pick often. Of course, it’s always fun to taste a few while you’re picking!


For this recipe, I am using strawberries, blueberries, blackberries and raspberries, for the mixed berries. They are mixed with just a little sugar and lemon juice to be slightly sweeter for our dessert.

The shortcake is made from scratch, dense with a sweet flavor, that really soaks up the delicious juices from the berries.


This Mixed Berry Shortcake is paired with whipped topping layers to really finish off the dessert!


Preparing these Mixed Berry Shortcakes in jelly jars really gives a fun unique feel to dessert and is perfect for summer picnics! Made to perfection showing all the delicious layers of the bright mixed berries, the dense shortcake and the fluffy whipped topping. Your mouth will be watering just looking at them! So good!

Mixed Berry Shortcake

Ingredients

Shortcake:

  • 1 1/2 C. all-purpose flour

  • 1/4 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. salt
  • 1/3 C. butter, cold and cut into cubes
  • 1/2 C. plain yogurt
  • 3 Tbsp. milk
  • 1 lg. egg
  • 1/2 tsp. vanilla extract
  • Coarse sugar sprinkled on top

Mixed Berries:

  • 1 pt. strawberries, cut and hulled
  • 1 pt. blueberries
  • 1 pt. raspberries
  • 1 pt. blackberries
  • 1/3 C. sugar
  • 1 tsp. lemon juice
  • Whipped topping

Directions

In a stand mixer, add the flour, sugar, baking powder, baking soda and salt and mix together until well blended. 

Add the cubed butter to the mixer bowl and mix into the flour mixture. 

In a small bowl, add the plain yogurt, milk, egg and vanilla. Mix the wet ingredients together until well blended. 

Add the yogurt mixture to the flour/butter mixture in the stand mixer gradually and mix together on low speed until everything is blended well together. 

Line a baking pan with parchment paper and using a large scoop, portion out the dough for the shortbread. One scoop of dough from the large scoop, make a nice size shortbread for jelly jars. 

Bake shortcakes at 400° F. for 18 minutes or until golden. Remove and place on cooling rack to cool completely.

While the shortcakes are baking, prepare the berries. Place the berries all together in a small bowl and add the sugar and lemon juice. Stir together well. Let sit while the shortcakes bake and cool completely, the berries will start to release their juices. 

When the shortcakes are cooled, it is time to prepare the mixed berry shortcakes in the jelly jars. 

Cut each shortcake in half. I did have to trim down each half slightly to fit better into the jar. I saved the trimmings for the middle layer. 

Add the whipped topping to a piping bag to add it to the mason jar. You can also use a Ziplock bag and cut the tip off to pipe it out of the bag. 

Layer the shortcake, mixed berries, and whipped topping in the jelly jars and then add additional berries and whipped topping to the very top of the dessert. 

Recipe makes 10 Mixed Berry Shortcakes in jelly sized jars. 

Now that they’re all put together, let’s enjoy!