Best 8 Mixed Fruit Shortcakes Recipes

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Indulge in a delightful journey of flavors with our curated collection of mixed fruit shortcake recipes, where sweet, juicy fruits meet tender, fluffy biscuits. Embark on a culinary adventure as we explore the perfect balance of tangy and sweet, creating a symphony of taste in every bite. Whether you prefer classic shortcakes adorned with fresh berries or creative variations featuring tropical fruits, our guide will lead you to the most delectable mixed fruit shortcake recipes that will tantalize your taste buds and become a cherished part of your baking repertoire.

Let's cook with our recipes!

SUMMER FRUIT SHORTCAKES



Summer Fruit Shortcakes image

These shortcakes are a delicious way to enjoy summer's fruits!!!

Provided by MICHELLE0011

Categories     Desserts     Fruit Dessert Recipes     Cherry Dessert Recipes

Time 55m

Yield 6

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 ½ teaspoons white sugar
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¼ cup cold butter, cut into small pieces
½ cup buttermilk
¼ cup 2% low-fat milk
1 pint fresh blueberries, rinsed and dried
4 fresh apricots, pitted and sliced
½ pound cherries, pitted and halved
3 tablespoons confectioners' sugar, divided
¾ cup whipping cream

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  • Sift together the flour, sugar, baking powder, baking soda, and salt in a mixing bowl. Using a pastry blender or two forks, cut in the cold butter until the mixture resembles coarse crumbs. Make a well in the middle of the flour mixture; pour in the buttermilk and milk, and mix just until the dough gathers together. Do not overwork. Cover the bowl, and allow dough to rest 10 to 15 minutes. Roll or pat the dough into 6 rounds, each about 3 inches in diameter. Place on prepared baking sheet.
  • Bake in preheated oven until puffed and golden, about 15 minutes. Place on a rack and cool to room temperature.
  • Meanwhile, combine the blueberries, apricots, and cherries in a bowl. Toss to blend and set aside.
  • Beat the whipping cream in a mixing bowl until soft peaks form. Stir in 2 tablespoons confectioners' sugar; continue beating until stiff peaks form. Split the shortcakes in half and place the bottom halves on 6 serving plates. Spoon whipped cream over each half, top with fruit, and place a shortcake top on each. Dust tops with remaining 1 tablespoon confectioners' sugar.

Nutrition Facts : Calories 387 calories, Carbohydrate 48.1 g, Cholesterol 62.7 mg, Fat 20 g, Fiber 3.5 g, Protein 6.1 g, SaturatedFat 12.1 g, Sodium 379.7 mg, Sugar 19.5 g

MIXED BERRY SHORTCAKE



Mixed Berry Shortcake image

This strawberry blueberry shortcake recipe looks so pretty served in parfait glasses. Sweet berries and a cool custard sauce are layered between tender cubes of homemade shortcake. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 15

1/2 cup plus 1/3 cup sugar, divided
3 tablespoons cornstarch
2-3/4 cups fat-free milk
2 egg yolks, lightly beaten
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons cold butter
2/3 cup buttermilk
4 cups sliced fresh strawberries
4 cups fresh blueberries
8 whole strawberries, halved
1/2 cup reduced-fat whipped topping

Steps:

  • In a heavy saucepan, combine 1/2 cup sugar and cornstarch. Stir in milk until blended. Bring to a boil over medium-low heat; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Stir a small amount into egg yolks; return all to the pan, stirring constantly. Remove from the heat; stir in vanilla. transfer to a bowl; press a piece of plastic wrap on top of custard. Refrigerate., In a bowl, combine the flour, baking powder, baking soda, salt and remaining sugar. Cut in butter until mixture resembles coarse crumbs. Stir in buttermilk until a soft dough forms. Pat gently into a 9-in. square baking pan coated with cooking spray. Bake at 400° for 15-20 minutes or until lightly browned. Cool on a wire rack., Cut shortcake into 3/4-in. cubes. In parfait glasses, alternate layers of shortcake, custard, sliced strawberries and blueberries. Garnish with halved strawberries and a dollop of whipped topping.

Nutrition Facts : Calories 382 calories, Fat 12g fat (6g saturated fat), Cholesterol 77mg cholesterol, Sodium 290mg sodium, Carbohydrate 66g carbohydrate (0 sugars, Fiber 5g fiber), Protein 6g protein.

MIXED FRUIT SHORTCAKES



Mixed Fruit Shortcakes image

This delightful downsized recipe makes just two biscuitlike shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale. -Sue Ross, Casa Grande, Arizona

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 2 servings.

Number Of Ingredients 9

1 cup mixed fresh berries
1/2 cup sliced fresh peaches or nectarines
4 teaspoons sugar, divided
1/2 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons shortening
3 tablespoons 2% milk
Whipped cream

Steps:

  • In a small bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another bowl, combine the flour, baking powder and salt; cut in shortening until mixture is crumbly. Stir in milk just until moistened. Drop by lightly packed 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Gently flatten into 2-1/2-in. circles. Sprinkle with remaining sugar. , Bake at 425° for 10-12 minutes or until golden brown. Remove to a wire rack to cool. Split shortcakes in half horizontally. Spoon fruit onto bottoms; spread whipped cream over fruit or on the shortcake tops.

Nutrition Facts : Calories 329 calories, Fat 13g fat (3g saturated fat), Cholesterol 2mg cholesterol, Sodium 311mg sodium, Carbohydrate 48g carbohydrate (20g sugars, Fiber 5g fiber), Protein 5g protein.

MIXED BERRY SHORTCAKE



Mixed Berry Shortcake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

3 cups all-purpose flour
3 tablespoons granulated sugar
2 tablespoons baking powder
1/2 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) cold butter, cut into pieces
1 1/4 cups buttermilk
1 tablespoon vanilla extract
2 pints mixed berries (including strawberries)
1/3 cup granulated sugar
Zest and juice of 1 small orange
1 cup cold heavy cream
7 ounces plain Greek yogurt
1/2 cup granulated sugar
2 tablespoons brown sugar

Steps:

  • For the biscuits: Preheat the oven to 450 degrees F.
  • Add the flour, granulated sugar, baking powder and salt to the bowl of a food processor (or a large bowl). Add the butter pieces and pulse until the butter is completely cut into the flour mixture (or use a pastry cutter if using a bowl). Combine the buttermilk and vanilla in a measuring cup and while pulsing (or stirring) the dough, drizzle in the buttermilk mixture until the dough just comes together and is no longer crumbly.
  • Drop the mixture in 8 clumps between 2 baking sheets, then bake until golden brown, 10 to 12 minutes. Set aside and allow to cool completely.
  • For the berries: Wash the berries, slice the strawberries and transfer to a bowl. Sprinkle on the granulated sugar, then add the orange zest and juice. Stir gently, then set aside for 15 to 20 minutes to allow a syrup to develop.
  • For the sweet yogurt cream: In the bowl of an electric mixer fitted with the whisk attachment, whip the cream, yogurt, granulated sugar and brown sugar on high until stiff. (Note: It won't get quite as stiff as regular whipped cream.)
  • To serve, lay one biscuit on a plate, top with syrupy fruit, then top with a good spoonful of cream.

SUMMER-FRUIT SHORTCAKE WITH MASCARPONE



Summer-Fruit Shortcake with Mascarpone image

Categories     Cake     Cheese     Dessert     Bake     Raspberry     Peach     Plum     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 8

Number Of Ingredients 19

For cake
2/3 cup chilled buttermilk
1 large chilled egg
1 teaspoon vanilla extract
2 cups cake flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup chilled unsalted butter, cut into 1/2-inch pieces
For filling
5 medium plums, pitted, cut into 1/2-inch pieces
2 large peaches, pitted, cut into 1/2-inch pieces
1 1/2-pint basket raspberries
1/3 cup sugar
1 8-ounce container chilled mascarpone cheese, or one 8-ounce package cream cheese at room temperature
1 cup chilled whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
Additional powdered sugar

Steps:

  • Make cake:
  • Position rack in center of oven and preheat to 425°F. Whisk buttermilk, egg and vanilla extract in medium bowl to blend; transfer 1 tablespoon mixture to small bowl and reserve for glaze. Sift flour, sugar, baking powder and salt into large bowl; add butter. Using electric mixer, beat until mixture resembles coarse meal, about 3 minutes. Add buttermilk mixture and blend just until soft moist dough forms. Turn dough out onto lightly floured surface. Using floured hands, gather dough into ball and knead gently for 6 turns. Transfer dough to ungreased baking sheet. Shape dough into 8-inch round. Brush top with reserved 1 tablespoon buttermilk mixture. Bake cake until top is golden brown and tester inserted into center comes out clean, about 20 minutes. Transfer cake to rack and cool completely.
  • Make filling:
  • Toss plums, peaches, raspberries and 1/3 cup sugar in large bowl to blend. Let stand 30 minutes.
  • Meanwhile, beat mascarpone, whipping cream, 1/4 cup powdered sugar and vanilla in large bowl until firm peaks form. Refrigerate until ready to use.
  • Cut off top 1/3 of cake. Using small knife and leaving 1/2-inch border at edge, cut out enough of cake bottom to form 1/2-inch-deep indentation. Spread half of mascarpone cream in indentation. Using slotted spoon, remove fruit from bowl; mound onto cream. Reserve fruit juices in bowl. Spread remaining mascarpone cream over fruit. Cover with top of cake. Refrigerate cake and reserved juices separately, at least 3 hours and up to 6 hours.
  • Let cake stand at room temperature 30 minutes before serving. Dust with powdered sugar. Cut into wedges. Drizzle with reserved fruit juices and serve.

MIXED BERRY ICEBOX SHORTCAKES



Mixed Berry Icebox Shortcakes image

The best part of these individual dessert jars is the bonus sauce that comes from macerating the berries, since the sugar helps coax out all the natural juices. Layer that sweet and tangy sauce with sweetened sour cream and crushed shortbread for the perfect ode to summer.

Provided by Food Network Kitchen

Categories     dessert

Time 8h45m

Yield 6 servings

Number Of Ingredients 9

2/3 cup heavy cream
2/3 cup sour cream
1/4 cup light corn syrup
1 vanilla bean, split lengthwise and seeds scraped
1 1/4 cups raspberries
1 1/4 cups blueberries
1 1/4 cups chopped strawberries (from about 2 cups whole; cut into pieces about the same size as the raspberries)
1/4 cup sugar
6 round shortbread cookies, lightly crushed (about 4.7 ounces)

Steps:

  • Beat together the heavy cream, sour cream, corn syrup and vanilla bean seeds in a large bowl with an electric mixer on medium-high speed to medium-stiff peaks, about 2 minutes. Spoon the cream mixture into a large resealable plastic bag or pastry bag.
  • Reserve 6 of the raspberries for serving. Toss together the blueberries, strawberries, sugar and remaining raspberries in a large bowl. Let sit at room temperature, tossing occasionally, until the sugar has completely dissolved and the berries are very juicy, about 30 minutes.
  • Neatly layer 2 tablespoons vanilla bean cream, 1 tablespoon crushed cookies and 2 tablespoons berries with juice in each of six 8-ounce mason jars, making sure each layer is pressed against the glass and visible. Repeat with 1 more layer of the cream, cookies and berries in each jar. Pipe any remaining cream on top of the berries. Secure the lids on the jars and refrigerate for at least 8 hours and up to 12.
  • When ready to serve, remove the lids and garnish each jar with a reserved raspberry.

MIXED FRUIT SHORTCAKES



Mixed Fruit Shortcakes image

Field editor Sue Ross of Casa Grande, Arizona shares this delightful downsized recipe that makes just two biscuit-like shortcakes. Fill them with fresh fruit of your choice and top with whipped cream for an impressive dinner finale.

Provided by Allrecipes Member

Time 30m

Yield 2

Number Of Ingredients 9

1 cup mixed fresh berries
½ cup sliced fresh peaches or nectarines
4 teaspoons sugar, divided
½ cup all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon salt
2 tablespoons shortening
3 tablespoons milk
½ cup Whipped cream

Steps:

  • In a bowl, combine the berries, peaches and 2 teaspoons sugar; set aside. In another bowl, combine the flour, baking powder and salt; cut in shortening until mixture is crumbly. Stir in milk just until moistened. Drop by 1/3 cupfuls 2 in. apart onto an ungreased baking sheet. Flatten into 2-1/2-in. circles. Sprinkle with remaining sugar.
  • Bake at 425 degrees F for 10-12 minutes or until golden brown. Remove to a wire rack to cool. Split shortcakes in half horizontally. Spoon fruit onto bottoms; replace tops. Garnish with whipped cream.

Nutrition Facts : Calories 509.6 calories, Carbohydrate 43.3 g, Cholesterol 83.3 mg, Fat 35.8 g, Fiber 2.4 g, Protein 5.7 g, SaturatedFat 17.3 g, Sodium 339.1 mg, Sugar 15.3 g

MIXED BERRY AND PECAN SHORTCAKES



Mixed Berry and Pecan Shortcakes image

It's so easy to make these processor-quick biscuits ahead if you like. Then reheat, split and fill them with ice cream and berries just before serving.

Yield Serves 6

Number Of Ingredients 13

1 1/2 cups all purpose flour
1/3 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
3/4 cup pecans
3/4 cup plus 3 tablespoons (about) buttermilk
3/4 teaspoon vanilla extract
2 1-pint basket strawberries, sliced
2 1/2-pint baskets raspberries
6 tablespoons sugar
1 pint butter pecan or pralines-and-cream ice cream

Steps:

  • Preheat oven to 450°F. Line cookie sheet with parchment. Mix first 5 ingredients in processor. Add butter and cut in until coarse meal forms. Add pecans and chop. Transfer mixture to large bowl. Combine 3/4 cup buttermilk and vanilla in large cup. Mix into dry ingredients, tossing gently with fork and adding enough buttermilk to form fluffy, moist dough.
  • Drop dough by slightly rounded 1/3 cupfuls onto prepared sheet, spacing 3 inches apart. Sprinkle top of each biscuit with sugar. Bake until golden and just firm to touch, about 15 minutes. Transfer biscuits to rack. (Can be prepared 1 day ahead. Let cool. Wrap in foil and store at room temperature. Rewarm biscuits in foil in 350°F. oven.)
  • Combine sugar and berries in large bowl. Mix gently. Let stand at least 15 minutes. (Can be prepared 3 hours ahead. Cover and refrigerate.)
  • Split warm biscuits. Place bottoms in shallow bowls. Spoon some fruit over each. Top each with 1/3 cup ice cream and biscuit tops. Spoon remaining fruit over tops. Serve immediately.

Tips:

  • Choose fresh, ripe fruit: This will ensure that your shortcakes are bursting with flavor.
  • Don't overmix the batter: Overmixing can result in tough, dry shortcakes. Mix just until the ingredients are combined.
  • Bake the shortcakes until they are golden brown: This will ensure that they are cooked through.
  • Let the shortcakes cool completely before serving: This will help them to hold their shape and make them easier to assemble.
  • Use a variety of fruits: This will add color and flavor to your shortcakes.
  • Get creative with your toppings: In addition to whipped cream, you can also top your shortcakes with ice cream, fruit sauce, or even a dollop of yogurt.

Conclusion:

Mixed fruit shortcakes are a delicious and easy-to-make dessert that is perfect for any occasion. With a few simple ingredients and a little bit of time, you can create a classic treat that everyone will love. So next time you're looking for a dessert that is both delicious and impressive, give mixed fruit shortcakes a try.

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