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Red, White and Blueberry Shortcakes

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Red, White and Blueberry Shortcakes
  • Prep Time 30 min
  • Total Time 30 min
  • Servings 8
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Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries.

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
2
tablespoons butter or margarine, melted
4
to 5 tablespoons granulated sugar
1
cup whipping cream
2
tablespoons powdered sugar
1/4
teaspoon vanilla
1
pint (2 cups) fresh strawberries, sliced
1
pint (2 cups) fresh blueberries

Directions

  • 1 Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and side of each in melted butter, then in granulated sugar. On ungreased cookie sheet, place 2 inches apart. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
  • 2 In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
  • 3 To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.
2006 © and ®/™ of General Mills
Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
370
(
Calories from Fat
180
)
Daily Value
Total Fat
20g
31%
(
Saturated Fat
11g
53%
,
Trans Fat
3 1/2g
)
Cholesterol
40mg
14%
Sodium
630mg
26%
Potassium
200mg
6%
Total Carbohydrate
41g
14%
(
Dietary Fiber
2g
9%
,
Sugars
18g
)
Protein
5g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
45%
45%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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