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Red, White and Blueberry Shortcakes

Red, White and Blueberry Shortcakes
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Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries.

Prep Time:
30 Min
Total Time:
30 Min
Makes:
8 servings
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INGREDIENTS
1can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake biscuits or Homestyle refrigerated buttermilk biscuits (8 biscuits)
2tablespoons butter or margarine, melted
4to 5 tablespoons granulated sugar
1cup whipping cream
2tablespoons powdered sugar
1/4teaspoon vanilla
1pint (2 cups) fresh strawberries, sliced
1pint (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.
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