Berries and Cream:



  • Heat oven to 400°F. Line bottoms of three 9-inch-round cake pans with waxed paper. Coat pans and waxed paper with nonstick cooking spray. Coat baking sheet with spray.

  • Combine flour, sugar, baking powder, baking soda, buttermilk powder and salt in food processor. Whirl to mix. Add butter. Pulse with on-and-off motion until mixture is texture of fine meal. With motor running, add milk through feed tube until mixture just comes together.*

  • Divide dough into 4 equal batches. Pat 3 batches into three 9-inch rounds on floured waxed paper. Invert rounds into prepared pans; pat out dough evenly in bottom of pans.

  • Roll remaining batch of dough on floured waxed paper with floured rolling pin to 3/8-inch thickness. Place in freezer for 15 minutes to chill. Cut out 2-1/2-inch heart cookies with cookie cutters. Cut out cupid cookie, tracing pattern at left, or enlarge cupid pattern on photocopy machine one-third to one-half larger. Place cookies on prepared baking sheet.

  • Bake layers at 400°F for 10 minutes. Invert onto wire racks to cool; remove waxed paper. Bake cookies at 400°F for 8 minutes or until golden. Transfer to racks to cool. Drizzle round layers with melted chocolate if desired.

Prepare Berries and Cream:

  • Thickly slice berries. Beat cream, sugar and vanilla in medium-size bowl until soft peaks form.

Assemble cake:

  • Place one shortcake layer on serving platter. Place half the berries evenly over the layer. Spread evenly with 1 cup cream. Top with second shortcake layer, remaining berries, 1 cup cream, remaining shortcake layer and remaining cream. Refrigerate.

Prepare Icing:

  • Stir powdered sugar and 2-1/2 teaspoons of the water in small bowl until good spreading consistency. If frosting is too thick, add water, 1/4 teaspoon at a time. Divide icing into batches; tint with food coloring as desired.

  • Decorate cookies with icing as desired. Let air-dry. Arrange on top of cake as pictured.


  • To prepare dough by hand, cut butter into flour mixture with pastry blender or 2 knives held scissor-fashion, until mixture is texture of fine meal. Drizzle in milk, tossing with a fork, until mixture just comes together.

Nutrition Facts

635 calories; 35 g total fat; 553 g saturated fat; 117 mg cholesterol; 553 mg sodium. 117 g carbohydrates;