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Mixed Berry Shortcake

Mixed Berry Shortcake
Photo by Deb Lindsey for The Washington Post


This recipe is a mixed-berry version of a summer favorite: strawberry shortcake. Simple tweaks make it better-for-you and add delightful taste dimension.

The tender-inside, crisp-outside biscuits are made with a blend of whole-grain and all-purpose flours, and with oil instead of butter. Top the berries with a blend of lightly sweetened, vanilla-scented whipped cream and Greek yogurt; the latter adds a pleasant hint of tartness.

Make Ahead: The honeyed berries need to rest in the refrigerator for at least 1 hour and up to 1 day.


Mixed Berry Shortcake



1 pound mixed berries, such as blackberries, blueberries, raspberries and/or strawberries
1 tablespoon honey
1/3 cup chilled heavy whipping cream
2 tablespoons confectioners’ sugar
1/3 cup plain Greek yogurt (whole or low fat)
1/2 teaspoon pure vanilla extract


1/2 cup whole-wheat pastry flour or regular whole-wheat flour
1/2 cup all-purpose flour
1 1/2 tablespoons granulated sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup well-shaken low-fat buttermilk
1/4 cup neutral-tasting oil such as avocado, grapeseed or canola



For the berries and topping: Wash the berries and hull any strawberries. Halve or quarter any large berries, then place the berries in a large bowl. Drizzle with the honey, then toss to combine. Cover and place in the refrigerator until ready to serve, for at least 1 hour and up to 1 day.

Pour the cream into the bowl of a stand mixer or handheld electric mixer; beat on medium-high speed until thickened, then add the confectioners’ sugar; continue beating until soft peaks form. Gently fold in the yogurt and vanilla extract. Cover and refrigerate until ready to use (up to 1 day in advance).

For the biscuits: Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. Let the berries come to room temperature.

Whisk together the flours, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the buttermilk and oil in a separate medium bowl.

Add the buttermilk mixture to the flour mixture, stirring just until moistened; do not over-mix. Drop the batter in 8 mounds (about 3 tablespoons each) onto the baking sheet. Bake until golden brown, about 10 minutes. Let the biscuits cool slightly.

To serve, use a serrated knife to gently cut the biscuits in half horizontally. Place each bottom half on a plate, top each with about 1/3 cup of the berries and their accumulated juices, and a dollop of whipped topping. Cap with the top halves of the biscuits and serve.

Makes 8 servings

Per serving (made with low-fat yogurt) : Calories 220; Total Fat 11g (Saturated Fat 3g); Cholesterol 15mg; Sodium 200mg; Total Carbohydrates 26g; Dietary Fiber 4g; Protein 4g, Total Sugar 12g (Including 7g added sugar)

Copyright 2016 Ellie Krieger All rights reserved

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