Summer Fruit Shortcake

Quick Info

Dessert/Topping Fruit Over 30 min 6


Summer Fruit Shortcake


Treat yourself to this summer delight, featuring Edy's Grand Light® Vanilla Ice Cream!


  • Edy's Grand Light® Vanilla Ice Cream
  • Fat Free Vanilla Frozen Yogurt
  • or No Sugar Added Vanilla Ice Cream
  • 1 1/2 cups buttermilk baking mix
  • 1/2 cup sugar
  • 1 cup low-fat vanilla yogurt
  • 3 egg whites, beaten
  • 3 cups fresh seasonal fruit (sliced strawberries, blueberries, raspberries, sliced peaches, sliced nectarines, etc.)
  • Fresh mint leaves, to garnish


Preheat oven to 375° F.

To Prepare Shortcake: Combine baking mix and 1/2 cup sugar. Stir in yogurt and egg whites until dry ingredients are just moistened. Spread batter in greased 9-inch round cake pan. Bake for 30-35 minutes or until wooden pick inserted in center comes out clean. Cool in pan for 15 minutes. Remove from pan; cool completely on wire rack.

While the shortcake is cooling, combine fruit with remaining sugar to sweeten. Cover and refrigerate.

To Assemble: Soften ice cream or frozen yogurt at room temperature for about 5-10 minutes. Split shortcake in half horizontally, and place bottom layer, sliced side up, onto serving plate. Top with a layer of ice cream or frozen yogurt (about 2 cups); place half of fruit mixture on top of yogurt. Repeat layers ending with fruit. Garnish with mint.

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