Individual Mixed Berry Shortcakes

I like to make these during the summer when entertaining. You always spend a lot of time on the main meal, a quick and easy desserts to finish the evening is the way to go. There is very little prep, and you and your guests can have fun making your own creations.


Individual sponge cake dessert shells (like these ones)
Your favourite berries (strawberry, blueberry, raspberry, blackberry)
Whipped cream (from a can or you can make your own. See recipe below)


Place a sponge cake on a dessert or side plate. If you are using strawberries, you may need to cut them in halves or quarters.

Top the sponge cake with your berries, and top with a layer of whipped cream. You can stop there, but I like to do another layer of berries and whipped cream.

You can go as far and top the first layer with another sponge cake and repeat. I’ve added a drizzle of maple syrup to finish it off. Garnish it with a strawberry, a mint or basil leaf, or sprinkle some coco powder.

Homemade Whipping Cream

1 cup cold heavy cream or heavy whipping cream
2 tbsp confectioners’ sugar or granulated sugar
1/2 tsp pure vanilla extract


Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, sugar, and vanilla extract on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks and are the perfect consistency for topping and piping on desserts.

Use immediately or cover tightly and chill in the refrigerator for up to 24 hours. Freezing prepared whipped cream sometimes causes it to lose its creamy texture, but it definitely works.

Source: Sally’s Baking Addiction

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