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Red, White and Blue Shortcake Stars

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  • 15 min prep time
  • 0 min total time
  • 10 ingredients
  • 12 servings
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Add a patriotic feel to your dessert table with this colorful shortcake that's packed with berries and baked to perfection.

Ingredients

1 1/2
quarts (6 cups) strawberries, sliced
1 1/2
cups granulated sugar
4 2/3
cups baking mix
1
cup milk
1/2
cup chopped dried cherries
6
tablespoons granulated sugar
6
tablespoons margarine or butter, melted
2
cups blueberries
3/4
cup whipping (heavy) cream
2
tablespoons granulated or powdered sugar

Steps

  • 1 Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
  • 2 Heat oven to 425º. Mix baking mix, milk, cherries, 6 tablespoons sugar and the margarine until soft dough forms. Turn dough on surface lightly dusted with baking mix; gently roll in baking mix to coat. Shape dough into ball; knead 8 to 10 times.
  • 3 Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
  • 4 Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half while hot. Fill and top with berries and whipped cream.
  • 1 Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
  • 2 Heat oven to 425º. Mix baking mix, milk, cherries, 6 tablespoons sugar and the margarine until soft dough forms. Turn dough on surface lightly dusted with baking mix; gently roll in baking mix to coat. Shape dough into ball; knead 8 to 10 times.
  • 3 Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
  • 4 Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half while hot. Fill and top with berries and whipped cream.

Expert Tips

Use frozen whipped topping, thawed, instead of the whipping cream and sugar.

Before baking the shortcakes, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours. Bake as directed.

Garnish with toothpicks that have miniature American flags.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
460
Calories from Fat
160
% Daily Value
Total Fat
18g
Saturated Fat
6g
Cholesterol
20mg
Sodium
760mg
Total Carbohydrate
72g
Dietary Fiber
3g
Protein
5g
% Daily Value*:
Iron
10%
10%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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