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BC Summer Fruit Shortcake

6 servings



Nutritional Facts Per Serving

6.26 g
45.80 g
3.07 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 374
  • Fat 19.39 g
    • Saturated  
    • + Trans 
  • Cholesterol 60 mg
  • Sodium   380 mg
  • Carbohydrate 45.80 g
    • Fibre   3.07 g
    • Sugars  
  • Protein 6.26 g
    • Vitamin A 34 %
    • Vitamin C 20 %
    • Calcium 8 %
    • Iron 13 %


Preheat oven 400 degrees F. Sift dry ingredients into a bowl. Cut in butter with a fork, pastry cutter, or your fingers until mixture is a pea-sized crumble. Make a well in the middle and pour in liquids. Mix until the dough just holds together, do not over work. Rest 10 to 15 minutes. Roll or pat out into a circle that's 3/4-1 inch thick. Cut into 6, 3-inch rounds. Bake in the middle of the oven 15 minutes, or until puffed and golden. Cool to room temperature.

Cut shortcakes in half and place bottom pieces on dessert plates. Whip cream until soft peaks form. Mix in 2 Tbsp. of icing sugar and beat until stiff peaks form. Spoon on to shortcake bottoms. Arrange fruit on top, Set on top pieces of shortcake. Dust with remaining icing sugar and serve.

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