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Nutrition Facts
Serving Size 214 g
(Approx. 8 Servings)
Amount Per Serving
Calories 420 Calories From Fat 120
% Daily Value*
Total Fat 13 g 20%
Saturated Fat 8 g 40%
Trans Fat 0.0 g
Cholesterol 35 mg 12%
Sodium 550 mg 23%
Total Carbohydrate 70 g 23%
Dietary Fiber 6 g 24%
Sugars 28 g
Protein 6 g
Vitamin A 10% Iron 10%
Vitamin C 15% Calcium 15%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Buttermilk Shortcakes with Plum Macerated Berries

Prep Time
25 minutes
Cook Time
20 minutes
Total Time
45 minutes
8  People


Recipe makes 8 Servings

12 Oz fresh raspberries, rinsed and drained
12 Oz fresh blackberries, rinsed and drained
1/2 cup(s) granulated sugar, divided use
1/2 cup(s) Acetum Agretti Sweet Plum Vinegar
1 cup(s) H-E-B Organics Unbleached All Purpose Flour, plus more as needed for dusting surfaces
1 3/4 cup(s) H-E-B Organics Cake Flour
3 Tsp baking powder
1 Tsp kosher salt
4 Oz salted butter, cut into pea size pieces and kept very cold
1 cup(s) buttermilk, plus more for brushing top of shortcakes
1/3 cup(s) H-E-B Fairtrade Turbinado Raw Cane Sugar, as needed for dusting tops
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Preheat oven to 400ºF.
In a bowl, combine all fruit, 1/4 cup sugar and plum vinegar. Toss to coat, cover and refrigerate.
In a stand mixer with a paddle attachment, combine flours, baking powder, salt, and remaining granulated sugar. Mix on low to incorporate.
Add pea size pieces of cold butter and continue to mix on low.
While mixer is running, add buttermilk and continue to mix until dough just holds together and all the flour is incorporated.
Dust a work space liberally with flour and turn out dough. Sprinkle top with more flour (as needed) and roll out dough to approximately 1/2 inch thick.
Using a biscuit cutter or any cutter, cut out shortcakes and place on a sheet pan lined with parchment paper. Brush tops with buttermilk and sprinkle turbinado sugar on each.
Bake 15 to 20 minutes or until just golden brown. Allow to cool before building desserts.
To serve, place a shortcake in each bowl, top with macerated berries and garnish with whipped cream or ice cream.
Chef's Note: I like to pour macerated berries over shortcakes and let them rest so fruit juices can be soaked up and the shortcake can soften a little before serving.


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