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Raspberry & Cream Shortcakes

Raspberry & Cream Shortcakes Recipe

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

Recipe
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Reviews (3)
RECIPE TOOLBOX

INGREDIENTS

2
 Pillsbury® Grands!® Frozen Buttermilk Biscuits (from 25-oz bag)
1/2
 package (3-oz size) cream cheese
1/3
 cup whipping cream
1
 tablespoon sugar
1
 drop almond extract
1
 cup fresh raspberries
2
 teaspoons butter or margarine, melted
1
 teaspoon 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.
Pillsbury® Oven Baked biscuits, rolls and breads are individually frozen, so you can bake just the number you need and pop the rest back in the freezer to bake another day.

High Altitude (3500-6500 ft)

Nutritional Information

Nutrition Information:

1 Serving (1 Serving)
  • Calories 480
    • (Calories from Fat 300),
  • Total Fat 33g
    • (Saturated Fat 17g,
    • Trans Fat 5g),
  • Cholesterol 80mg;
  • Sodium 680mg;
  • Total Carbohydrate 39g
    • (Dietary Fiber 4g,
    • Sugars 16g),
  • Protein 7g;
Percent Daily Value*:
  • Vitamin A 15.00%;
  • Vitamin C 15.00%;
  • Calcium 6.00%;
  • Iron 10.00%;
Exchanges:
  • 2 Starch;
  • 1/2 Fruit;
  • 0 Other Carbohydrate;
  • 0 Skim Milk;
  • 0 Low-Fat Milk;
  • 0 Milk;
  • 0 Vegetable;
  • 0 Very Lean Meat;
  • 0 Lean Meat;
  • 0 High-Fat Meat;
  • 6 1/2 Fat;
Carbohydrate Choices:
  • 2 1/2;
*Percent Daily Values are based on a 2,000 calorie diet.
2006 © and ®/™ of General Mills

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