Berries and Cream Shortcake - 10 Servings

• 1 serving: Calories 385; Carbohydrates 50g; Cholesterol 77mg; Fat 20g; Sodium 260mg

• 1 cup plus 1 tablespoon sugar
• 1/2 cup margarine or butter (1 stick), softened
• 1 1/2 cups cake flour (not self-rising)
• 1/2 cup milk
• 1 1/2 teaspoons baking powder
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 2 large eggs
• 1 pint blueberries
• 1/2 pint strawberries, each cut in half
• 1/2 pint raspberries
• 1/2 pint blackberries
• 1/4 cup seedless strawberry jam
• 1 cup heavy or whipping cream

• 1. Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans.
• 2. In large bowl, with mixer at low speed, beat 1 cup sugar and margarine or butter just until blended. Increase speed to high; beat until light and fluffy, about 5 minutes. Reduce speed to low; add flour, milk, baking powder, vanilla extract, salt, and eggs; beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high; beat 2 minutes, occasionally scraping bowl.
• 3. Spoon batter into pans. Bake 25 to 30 minutes until toothpick inserted in centers of cakes comes out clean. Cool cake layers in pans on wire racks 10 minutes; remove from pans; cool completely on racks.
• 4. Meanwhile, in large bowl, toss all the berries with strawberry jam.
• 5. In small bowl, with mixer at medium speed, beat heavy or whipping cream and remaining 1 tablespoon sugar until stiff peaks form.
• 6. Place 1 cake layer on cake plate; spread with half the whipped cream and top with half the fruit mixture. Place second cake layer on fruit mixture; top with remaining whipped cream and fruit.