St. Francis Winery & Vineyards

CULINARY : Desserts : Mixed Berry Shortcake

Mixed Berry Shortcake

Pairs With:



2 cups flour
4 teaspoons baking powder
¾ teaspoon salt
2 tablespoons sugar
2 tablespoons butter
2 tablespoons shortening
¾ cup half-and-half
Zest of 1 lemon
Melted butter to brush shortcakes
Sugar for sprinkling on shortcakes


Preheat oven to 400°F.
Combine flour, baking powder, salt and sugar in a large bowl. Cut in the butter and shortening using a pastry cutter or fork. Mix in the half-and-half and lemon zest. Use a large spoon to drop 8 spoonfuls of batter on to a sheet pan. Brush each mound with melted butter and sprinkle with sugar. Bake the shortcakes for 15-20 minutes or until edges brown.
Let cool.

Fresh Berries


2 cups strawberries, quartered
2 cups raspberries, washed
1 cup blueberries, washed
1 tablespoon sugar
1 tablespoon port


Mix the berries, port and sugar together in a bowl. Refrigerate until ready to use (Can be prepped 1 hour ahead of time).

Chantilly Cream


1 cup cold heavy cream
2 tablespoons powdered sugar


Mix the heavy cream and powdered sugar in an electric mixer until stiff peaks form, refrigerate for later use.

When cakes are cool carefully slice in half. Place a large spoonful of berries on each of the cake bottoms, add a large dollop of Chantilly cream and cover with the top.

Serve immediately.

A medley of berries with unexpected surprises.


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