Summer Berry Shortcake

Quick Info

Dessert/Topping Fruit Under 15 min 6


Summer Berry Shortcake


Shortcake makes for a perfect summer dessert. Try this recipe for a delicious summer berry shortcake, featuring Edy's Ice Cream!


  • Edy's Dreamery Black Raspberry Avalanche Ice Cream
  • 2 1/2 cups all-purpose flour
  • Pinch of salt
  • 2 Tbsp. baking powder
  • 1/2 cup sugar
  • 4 Tbsp. butter
  • 2 tsp. lemon zest, chopped fine
  • 1 egg, beaten lightly
  • 1 tsp. vanilla extract
  • 1/2 to 1 1/4 cups buttermilk
  • 1 egg plus 2 Tbsp. water, mixed lightly
  • 1/4 cup sugar
  • Fresh strawberries, hulled and cut in half
  • Fresh raspberries
  • Fresh blackberries
  • Whipped topping (optional)


Preheat oven to 425° F.

Mix dry ingredients in a large bowl. With your hands or a pastry cutter, combine butter and flour until it resembles coarse crumbs. Make a well in the mixture and add egg, vanilla and a bit of buttermilk. Mix together until it just holds together, adding more buttermilk as needed.

Place dough on a floured board and roll out to 3/4 inch thick. Cut out shortcakes with a 3-to-4-inch cutter. Place shortcakes on a parchment-lined sheet pan. Brush the tops with some of the egg glaze and sprinkle with sugar. Bake about 15-25 minutes until risen and golden brown. Cool completely.

Split shortcake in half horizontally. Place bottom half on serving plate. Spoon mixed berries on top of shortcake. Cover with a scoop of ice cream and top with the upper half of the shortcake. Top with whipped topping and additional berries, if desired.

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