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Raspberry & Cream Shortcakes

Raspberry & Cream Shortcakes
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A luscious almond-scented cream filling with fresh raspberries is a perfect match for just-baked shortcakes.

Prep Time:
15 Min
Total Time:
25 Min
Makes:
2 servings
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INGREDIENTS
2Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
1/2package (3-oz size) cream cheese
1/3cup whipping cream
1tablespoon sugar
1drop almond extract
1cup fresh raspberries
2teaspoons butter or margarine, melted
1teaspoon sugar
DIRECTIONS
1.Bake biscuits as directed on bag.
2.Meanwhile, in medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Beat in whipping cream, 1 tablespoon sugar and the almond extract. Gently fold in raspberries. Refrigerate until serving time.
3.Remove biscuits from oven. Brush tops and sides with butter; sprinkle with 1 teaspoon sugar. Cool 5 minutes. Split biscuits; fill with cream cheese mixture. If desired, garnish with additional raspberries.
High Altitude (3500-6500 ft): Follow High Altitude package directions for making 2 buttermilk biscuits.
High Altitude (3500-6500 ft):

Follow High Altitude package directions for making 2 buttermilk biscuits.

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