Summer is here! Celebrate the season with your favorite ripe berries with this simple, classic Triple Berry Shortcake.


  • 1 3/4 cups of War Eagle Mill Organic Unbleached All-Purpose Flour
  • 1/3 cup butter, melted
  • 3/4 cup sugar
  • 1 egg
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1 1/2 teaspoon vanilla
  • 16 ounces whipped cream
  • 1/3 cup sugar and 4 cups of assorted fresh berries 


  1. Preheat oven to 375.
  2. In a mixing bowl combine butter, sugar, egg, and mix.
  3. In a separate bowl combine flour, baking soda, and salt.
  4. Alternate adding the dry ingredients and milk to the creamed mixture until it's mixed.
  5. Add in the vanilla.
  6. Pour into greased and floured 9x9 baking pan.
  7. Bake for 25-28 minutes.
  8. Place sliced strawberries, blueberries, and blackberries, and 1/3 cup of sugar in a medium saucepan over medium heat.
  9. Stir gently until the sugar has dissolved.
  10. Remove from heat and set aside to cool.
  11. To make individual berry trifles, cut the cake into small squares. Place a few cake squares in the jar, followed by fruit, and topped with whipped topping. Repeat until full. Keep refrigerated until ready to eat. 
  12. To serve in cake form, spread the berry mixture over the top of the cake, then spread the whipped cream on top. Refrigerate about two hours before serving.