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Mixed Berry Shortcakes

Mixed Berry Shortcakes


  • 2 pounds fresh strawberries, sliced (about 6 cups total)
  • 2 containers (6 ounces each) fresh blueberries (about 2 1/2 cups total)
  • 7 tablespoons granulated sugar, divided
  • Nonstick cooking spray
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup cold unsalted butter, cut into pieces
  • 2/3 cup lowfat milk
  • 1/4 cup lowfat Greek yogurt or sour cream
  • Sparkling sugar (optional)
  • 3 cups Vanilla DREYER'S or EDY'S SLOW CHURNED Light Ice Cream


  1. COMBINE strawberries, blueberries and 3 tablespoons granulated sugar in large bowl; stir gently. Let stand, stirring occasionally, for 30 minutes.
  2. PREHEAT oven to 425° F. Spray baking sheet with nonstick cooking spray.
  3. WHISK flour, remaining 4 tablespoons granulated sugar, baking powder and salt in large bowl; cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add milk and yogurt; stir just until a moist dough forms. Turn the dough onto a floured work surface. With floured hands, knead 6 to 8 times until the dough is smooth. With rolling pin, roll dough into a 9 x 6-inch rectangle or until about ½-inch thick. Cut into six 2 ½-inch circles. Transfer to prepared baking sheet. Sprinkle with sparkling sugar.
  4. BAKE for 10 to 12 minutes or just until golden. Transfer biscuits to individual plates; split open. Top each with about 1 cup berry mixture and ½ cup vanilla ice cream.
Cook's Tip: If you have a little remaining dough, pat back into a ball, flatten slightly and cut into circles.