Doughnut Lovers’ Berry Shortcakes

A classic spring dessert gets a fun twist when the shortcakes are replaced with sugary baked doughnuts made out of Pillsbury® biscuits.

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Servings 5

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ingredients 6
Prep Time 15 min
Total Time 30 min

Ingredients

1: pint (2 cups) strawberries, sliced

1: cup blackberries or blueberries

1/2: cup sugar

1: can (7.5 oz) Pillsbury® refrigerated buttermilk biscuits

3: tablespoons butter or margarine, melted

1/2: cup whipping cream

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Directions

1 Heat oven to 375°F. In large bowl, mix strawberries, blackberries and 1/4 cup of the sugar; set aside.
2 Separate dough into 10 biscuits; press or roll to form 2 1/2-inch rounds. With 1-inch round cutter, cut hole in center of each round. Dip all sides of biscuits and centers into melted butter, then into remaining 1/4 cup sugar. Place on ungreased cookie sheet.
3 Bake 12 to 14 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4 To serve, place 1 warm doughnut on each of 5 serving plates; fill with berries and whipped cream. Top with remaining doughnuts.

EXPERT TIPS

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Expert Tips

Garnish with a toothpick speared with berries and doughnut holes.

Get creative with your fruit filling. Try raspberry, kiwifruit or even blueberry-peach.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 160),

% Daily Value

Total Fat: 17g; 17%
(Saturated Fat 10g, 10% Trans Fat 1/2g 1/2% ),
Cholesterol: 50mg; 50%;
Sodium: 450mg; 450%;
Total Carbohydrate: 50g; 50%
(Dietary Fiber 3g 3% Sugars 25g 25% ),
Protein: 4g; 4%

% Daily Value*:

Vitamin A: 15%;
Vitamin C: 40%;
Calcium: 4%;
Iron: 8%;

Exchanges:

1 1/2 Starch; 1/2 Fruit; 1 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; 3 Fat;