Magical Mixed Berry Shortcakes

Magical Mixed Berry Shortcakes

  • Makes10 servings
  • Prep Time20 min
  • Cook Time15 min
  • Total Time35 min
  • Calories380
  • Made withSplenda Granulated Sweetener



    • 420 g cake flour, sifted
    • 2 teaspoon baking powder
    • ¾ teaspoon baking soda
    • 112 g unsalted butter, softened
    • 160 ml buttermilk
    • 80 ml heavy cream
    • 8 g SPLENDA® Granulated

    Strawberry sauce

    • 660 g strawberries, stemmed and hulled
    • 3 tablespoons SPLENDA® Granulated

    Mixed berry filling

    • 500 g sliced strawberries
    • 150 g blueberries
    • 125 g raspberries
    • 1 tablespoon fresh orange juice
    • 3 tablespoons SPLENDA® Granulated

    Crème Fraîche Glaze

    • 120 ml Crème Fraîche or sour cream
    • 2 tablespoons SPLENDA® Granulated

    • Nutrition Info Per Serving

    • % Daily Value*
    • Energy380 kcal487.18%
    • Total Fat18.00 g23.08%
    • of which saturates11.00 g4%
    • Total Carbohydrate51.00 g18.55%
    • of which sugars5.00 g1.82%
    • Fibre5.00 g17.86%
    • Protein6.00 g12%
    • Salt0.50 g0.18%



    Preheat oven to 180°C. Lightly oil a cookie sheet or baking pan.



    Pour sifted cake flour, Splenda Granulated, baking powder and baking soda together in a medium sized mixing bowl. Add softened butter and mix until the butter is evenly distributed throughout the flour mixture and is the texture of course cornmeal. Add buttermilk and heavy cream. Stir until just mixed.


    Flour a work surface. Place dough on floured work surface and sprinkle additional flour on dough. Pat dough out until it is approximately ¾ inch thick. Cut into circles using a 3 inch biscuit cutter.


    Place shortcakes on prepared baking sheet. Brush tops with egg-wash.


    Bake in preheated 180°C oven 10 to 15 minutes or until golden brown.

    Strawberry sauce


    Blend strawberries and Splenda Granulated in a food processor or blender until pureed. Refrigerate until ready to use.

    Berry filling


    Toss together all berry filling ingredients. Refrigerate until ready to use.

    Crème Fraîche Glaze


    Spoon Crème Fraîche into a bowl. Add Splenda Granulated and stir well. Refrigerate until ready to use.



    Just before serving, slice shortcakes in half. Place each bottom half on a dessert plate. Spoon approximately ⅓ cup strawberry sauce around each shortcake. Top each shortcake with ½ cup berries. Place the shortcake tops on top of berries. Drizzle with Crème Fraîche Glaze. Garnish with an optional mint sprig.

    Made with

    Splenda Granulated Sweetener

    Recipes You May Also Like