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Raspberry-Mango Shortcakes

(15)
  3 reviews
  • 50 min prep time
  • 50 min total time
  • 11 ingredients
  • 8 servings
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Pillsbury® Grands!® biscuits hold a luscious fruit and cream filling. Simply delicious!

Bake-Off® Contest 37, 1996
Nancy Flesch
Kent, Ohio

Ingredients

Shortcakes

1/2
cup flaked or shredded coconut
1/4
cup granulated sugar
1/2
teaspoon ground ginger
1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits
2
tablespoons butter or margarine, melted

Fruit

2
cups fresh or frozen (partially thawed) raspberries
1 1/2
cups chopped peeled fresh mangoes or 1 jar or can (16 oz) mangoes or peaches, drained, chopped
2
tablespoons granulated sugar

Topping

1
cup whipping (heavy) cream
2
tablespoons packed brown sugar
1/4
teaspoon ground ginger

Steps

  • 1 Heat oven to 375°F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger.
  • 2 Separate dough into 8 biscuits. Dip top and sides of each biscuit in melted butter; dip top and sides in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits.
  • 3 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
  • 4 Meanwhile, in medium bowl, gently stir together all Fruit ingredients. In small bowl, beat all Topping ingredients with electric mixer on high speed until stiff peaks form.
  • 5 To serve, split warm biscuits; place bottom halves on individual dessert plates. Spoon generous 1/3 cup fruit mixture over each biscuit half; top each with 1/4 cup topping and biscuit top. Store fruit and topping in refrigerator.
  • 1 Heat oven to 375°F. In small bowl, mix coconut, 1/4 cup granulated sugar and 1/2 teaspoon ginger.
  • 2 Separate dough into 8 biscuits. Dip top and sides of each biscuit in melted butter; dip top and sides in coconut mixture. Place biscuits, coconut side up, 2 inches apart on ungreased cookie sheet. Sprinkle any remaining coconut mixture over tops of biscuits.
  • 3 Bake 14 to 18 minutes or until biscuits and coconut are light golden brown. Cool 5 minutes.
  • 4 Meanwhile, in medium bowl, gently stir together all Fruit ingredients. In small bowl, beat all Topping ingredients with electric mixer on high speed until stiff peaks form.
  • 5 To serve, split warm biscuits; place bottom halves on individual dessert plates. Spoon generous 1/3 cup fruit mixture over each biscuit half; top each with 1/4 cup topping and biscuit top. Store fruit and topping in refrigerator.

Expert Tips

Look for a mango with unblemished, yellow skin and a rosy glow. You can ripen mangoes in a paper bag at room temperature.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
430
Calories from Fat
220
% Daily Value
Total Fat
25g
38%
Saturated Fat
13g
64%
Trans Fat
3 1/2g
Cholesterol
50mg
16%
Sodium
650mg
27%
Total Carbohydrate
49g
16%
Dietary Fiber
3g
11%
Sugars
26g
26%
Protein
5g
5%
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
6%
6%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
2005 © and ®/™ of General Mills
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