“It's springtime once again! This is a perfect, light dessert for most any occasion. Great for using up all those berries you went out and picked.”

Ingredients Nutrition


  1. Preheat oven to 400°.
  2. To prepare shortcakes, lightly spoon flour into dry measuring cups; level with a knife.
  3. Combine flour and next 5 ingredients (through salt) in a large bowl, stirring with a whisk.
  4. Cut in chilled butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
  5. Add buttermilk and vanilla; stir just until moist.
  6. Turn dough out onto a lightly floured surface; knead lightly 4 times.
  7. Pat dough to a 1/2-inch thickness; cut with a 3-inch biscuit cutter to form 8 dough rounds.
  8. Place dough rounds 2 inches apart on a baking sheet coated with cooking spray.
  9. Combine water and egg white, stirring with a whisk; brush over dough rounds.
  10. Sprinkle evenly with 2 teaspoons sugar.
  11. Bake at 400° for 13 minutes or until golden.
  12. Remove from oven, and cool on a wire rack.
  13. To prepare filling, combine 1 cup blueberries, 1/2 cup sugar, juice, and cornstarch in a small saucepan.
  14. Bring to a boil; reduce heat, and simmer 5 minutes or until slightly thick.
  15. Place in a large bowl; add remaining cups of blueberries and blackberries, stirring to coat.
  16. Cover and chill.
  17. Using a serrated knife, cut each shortcake in half horizontally; spoon 1/2 cup blueberry mixture over bottom half of each shortcake.
  18. Top each serving with 2 tablespoons whipped topping and top half of shortcake.

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