One of my favorite things about our Shortcake Mix is how versatile it is. If you're craving homemade cake but don't have eggs in the pantry, don't worry. With just a few simple ingredients, our Shortcake Mix bakes into the sweetest summer cake. It's one of my favorite ways to think beyond biscuits and create something a little unexpected.
This Berry Shortcake Crab Cake is the perfect dessert for Beach Week. Filled with juicy berries, topped with a buttery “sand” crumble, and finished with the cutest strawberry crab, it's a dessert that's sure to bring a smile to everyone's face. I hope you'll have as much fun making it as we did!
Instructions
- Preheat the oven to 350°F. While the oven preheats, combine the frozen berries, lemon zest, and sugar in a large mixing bowl. Stir gently to coat and set aside to macerate while you prepare the shortcake dough.
- In a separate large mixing bowl, prepare the CHLB Shortcake Mix by combining the mix with the butter, vanilla extract, and milk. Add a little extra milk if needed to create a wetter, cake-like dough.
- Gently fold the macerated berries into the shortcake dough until combined.
- Butter and lightly flour a round cake pan. Transfer the shortcake dough to the prepared pan and spread it into an even layer.
- In a small bowl, combine the flour, sugar, and butter until the mixture resembles coarse crumbs.
- Sprinkle the crumble topping over one half of the shortcake dough, leaving the other half uncovered to create the "sand" portion of the beach.
- Bake for 30–40 minutes, or until the top is golden brown.
- Remove the cake from the oven and allow it to cool completely. While the cake cools, slice the strawberries into the shape of a crab and set aside. Use fresh blueberries for the eyes.
- Once cooled, spread whipped cream over the half of the cake without the crumble topping.
- Arrange the strawberry crab on top of the whipped cream and finish with the blueberries for the eyes. (Use the reference photo as a guide.)
- Slice, serve, and enjoy!