Triple Berry Shortcake

• 1 cup butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 2 tablespoons vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1-1/2 cups fresh blueberries
• 1-1/2 cups sliced fresh strawberries
• 1-1/2 cups fresh raspberries
• 2 tablespoons sugar
• Sweetened whipped cream, optional

1. Preheat oven to 350u0b0. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Transfer batter to a greased 13x9-in. pan. Bake until a toothpick inserted in center comes out clean, 25-30 minutes. Cool completely in pan on a wire rack.
3. For topping, in a large bowl, combine berries; add sugar and toss gently to coat. Serve with cake; top with whipped cream, if desired.

butter, sugar, eggs, vanilla, allpurpose, baking powder, baking soda, salt, buttermilk, fresh blueberries, fresh strawberries, fresh raspberries, sugar, whipped cream

Taken from www.tasteofhome.com/recipes/triple-berry-shortcake/ (may not work)