Berry-Cherry-Banana Shortcake

Total Time
35mins
Prep 20 mins
Cook 15 mins

A variety of delicious fresh berries, cherries and bananas make this shortcake extra-special. This dessert is guilt-free but doesn't taste like it. Recipe made for RSC #12.

Ingredients Nutrition

Directions

  1. Preheat oven to 400 degrees.
  2. Lightly mist 11-inch-by-7-inch glass baking dish with spray.
  3. Combine flours, sugar, baking powder, salt and baking soda with pastry blender or fork.
  4. Cut in the butter until crumbly.
  5. Add buttermilk.
  6. Stir with a fork until sticky.
  7. On a lightly floured surface with lightly floured hands, knead dough gently, adding as little flour as possible, until a ball forms.
  8. Pat into a 1/2-inch thick rectangle.
  9. Using a floured 3-inch round biscuit cutter, cut out 6 biscuits.
  10. Transfer to the prepared dish, placing about 3/4-inch apart.
  11. Beat egg with 1 T water and lightly brush on to the top of each biscuit.
  12. Bake 13-15 minutes, or until lightly golden on top.
  13. Cool on rack 3 minutes.
  14. Cut biscuits in half horizontally, placing bottom halves on dessert plates; layer evenly with fruit.
  15. Top each with 1/4 cup whipped topping or whipped cream and a biscuit top.
  16. Serve immediately.

Reviews

(1)
Most Helpful

This is easier then expected! Very easy to make the biscuits, I used my food processor to mix ingredients and the only change I made. Biscuits turned out lightly browned especially with the water/egg mixture brushed lightly on top prior to baking. Used fat/free coolwhip product and blueberries, strawberries, and bananas, and this made an excellent dessert. Thank you Lainey, am glad that I was able to make this delightful dish.

Andi of Longmeadow Farm December 28, 2008

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