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Berry Medley Strawberry Shortcake Fall Dessert Recipe

Emily Carter
A medley of berries tops flaky shortcakes, piled high with whipped cream for a berry-filled fall dessert you’ll love.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 8 servings
Calories 330 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 tbsp baking powder
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1/2 cup cold butter cubed
  • 1/2 cup milk
  • 1 tsp vanilla extract
  • 1 cup mixed berries strawberries, raspberries, blackberries
  • 2 tbsp sugar for berries
  • 1 cup whipped cream

Instructions
 

  • Preheat oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.
  • Make shortcake dough: Combine flour, baking powder, sugar, and salt. Cut in the butter until the mixture resembles crumbs.
  • Add milk and vanilla: Stir in milk and vanilla extract until dough forms.
  • Shape and bake: Divide dough into 8 rounds. Place on the baking sheet and bake for 12-15 minutes.
  • Prepare berries: Toss mixed berries with sugar and let sit for 10-15 minutes to release juices.
  • Assemble shortcakes: Split shortcakes, layer with berries, and top with whipped cream.
  • Serve: Serve immediately for a burst of berry-filled goodness.

Notes

Nutritional Values (Per Serving)

  • Calories: 330
  • Total Fat: 16g
  • Saturated Fat: 9g
  • Carbohydrates: 40g
  • Fiber: 4g
  • Protein: 3g

Key Vitamins and Minerals (Per Serving)

  • Vitamin A: 6%
  • Vitamin C: 35%
  • Calcium: 8%
  • Iron: 6%
  • Folate: 4%

Additional Notes/Tips

  • Berry variety: Mix in some blueberries or even a few slices of peaches for extra flavor.
  • Make ahead: Prep the shortcake and berries in advance for a quick dessert when guests arrive.
  • Whipped cream boost: Add a splash of vanilla extract to your whipped cream for a richer taste.