Blackberry and Rhubarb Shortcake

No need to make shortcake from scratch. Start with a Betty Crocker pound cake mix, add the freshest fruits of the season, and you've created a classic summer dessert.

  • Prep Time 20 min
  • Total Time 45 min
  • Servings 12


Pound Cake

box Betty Crocker™ pound cake mix
teaspoon ground cinnamon
cup butter, softened
tablespoons water
teaspoon almond extract
Grated peel and juice of 1 lime
Grated peel and juice of 1 lemon
Grated peel and juice of 1 orange

Blackberry-Rhubarb Sauce

tablespoons butter
cups finely chopped fresh rhubarb
cup agave nectar
pint (2 cups) fresh blackberries
tablespoon vanilla


1 1/2
cups whipped topping
cup powdered sugar

  • 1 Heat oven to 350°F. Spray 2 (8x4-inch) loaf pans with baking spray with flour.
  • 2 In large bowl, beat Pound Cake ingredients with whisk until well combined. Divide batter evenly between pans. Bake 20 to 25 minutes or until cake is set in center. Cool in pans slightly, about 15 minutes.
  • 3 In 10-inch skillet, melt 2 tablespoons butter. Add rhubarb; cook over medium-high heat 5 to 7 minutes or until rhubarb is softened. Remove from heat. Stir in agave nectar, blackberries and vanilla. Cool 5 minutes.
  • 4 Cut pound cake into 1-inch-thick slices; place on individual serving plates. Top each slice with Blackberry-Rhubarb Sauce and whipped topping. Sprinkle with powdered sugar.

Expert Tips

Berry Delicious! Add a pint of fresh raspberries to the sauce for even more berry flavor.

Omit the almond extract if you're not partial to the taste.