Simple Berry Shortcake

Credit: Magnolia February 2017 Magazine

Total: 95 min
Active: 55 min
Yield: 9 servings



1 1/3 cups all-purpose flour
2/3 cup sugar
2 teaspoons baking powder
2/3 cup milk
¼ cup butter, softened
1 egg
1 teaspoon vanilla
3 cups assorted fresh berries

Whipped Cream:

2 cups heavy whipping cream
¼ cup powdered sugar
1 teaspoon vanilla
Dash of salt


Preheat oven to 350’ F. Grease and lightly flour an 8-inch square or round cake pan.

In a medium bowl combine flour, sugar, and baking powder. Add milk, butter, egg, and vanilla. Beat with a mixer on low until combined. Beat on medium 1 minute. Spread batter in prepared pan.

Bake about 30 minutes or until a toothpick comes out clean. Cool cake in pan on a wire rack 10 minutes. Loosen sides of cake; invert onto plate. Cool 30 minutes more. Cut into squares or wedges; split pieces in half crosswise. Serve with berries and whipped cream.

Whipped Cream:
Beat whipping cream, powdered sugar, vanilla, and dash of salt in chilled mixing bowl with a mixer on medium until soft peaks form. Serve as a topping for any dessert.


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