Grown-up Mixed Berry Shortcake

Servings 8
Author Erica Schwarz


  • 1 16 oz box Angel food cake mix
  • 1 t pure vanilla extract
  • 4¬† c strawberries stemmed and quartered
  • 2 c blueberries
  • 1/2 c granulated sugar
  • 1/4 t lemon zest
  • 2¬† t vanilla
  • 1/2 c red wine
  • pinch salt
  • 1 c heavy cream
  • 1 t granulated sugar
  • multicolored¬†jimmies aka sprinkles


  1. Prepare the Angel food cake according to package directions in a large bundt pan, except add 1 teaspoon vanilla to the batter. Once done, remove from the oven and set aside to cool.
  2. To a medium saucepan, add the strawberries, blueberries, lemon zest, sugar, vanilla, and wine. Bring to a boil, reduce heat to medium, and simmer 30 minutes to get the berries all macerated and happy. Remove from the heat and allow to cool completely. (Note: Once cooled, this sauce will thicken a bit. I didn't find it necessary, but a little cornstarch can be added to thicken the sauce further if desired.)
  3. In a chilled glass bowl, whip the cream to soft peaks. Whip in 1 teaspoon sugar or more to taste.
  4. To serve, put a slice of cake on a plate. Top with berry sauce and whipped cream. Finish with some sprinkles. Yield: 8-10 servings.