Ingredients for Berry Cherry Banana Shortcake
- cooking spray for greasing pan
- 1 cup all-purpose flour
- 1 cup whole wheat pastry flour
- 1/4 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 4 tablespoons cold butter, cut into small pieces
- 1/2 cup low-fat buttermilk
- 1 large egg (for egg wash)
- 1 cup fresh blueberries
- 1 cup fresh strawberries, hulled and sliced
- 1 cup fresh sweet cherries, pitted and halved
- 1 large banana, sliced
- 1 1/2 cups fat-free whipped topping
- 1 tablespoon water
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How to Make Berry Cherry Banana Shortcake
- Preheat oven to 400°F (200°C). Lightly grease an 11x7 inch baking dish.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Add the buttermilk and stir with a fork until just combined. The dough will be sticky.
- Turn the dough out onto a lightly floured surface and gently knead until a ball forms. Add minimal flour as needed.
- Pat the dough into a 1/2-inch thick rectangle.
- Use a 3-inch floured round biscuit cutter to cut out 6 biscuits.
- Place the biscuits in the prepared baking dish, leaving about 3/4 inch between each.
- In a small bowl, whisk together the egg and water. Brush the tops of the biscuits with the egg wash.
- Bake for 13-15 minutes, or until the biscuits are lightly golden brown.
- Let the biscuits cool in the pan for 3 minutes before transferring them to a wire rack to cool completely.
- Once cooled, slice the biscuits in half horizontally.
- Place the bottom halves of the biscuits on dessert plates.
- Layer the mixed berries, cherries, and bananas evenly over the bottom biscuit halves.
- Top each shortcake with 1/4 cup of whipped topping or whipped cream and the biscuit top.
- Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
52g
Fat
31g
Carbs
13g
