Red, White and Blue Shortcake Stars

Add a patriotic feel to your dessert table with this colorful shortcake that's packed with berries and baked to perfection.

–

Save & Share

Servings 12

false

( 1 ) Rating

1 Ratings

5 Stars 50%

4 Stars

3 Stars

2 Stars

1 Stars

Member Reviews ( 0 )

7e29e063-5d2a-4c9c-97fc-27b53b222bd1

ingredients 10
Prep Time 15 min
Total Time 0 min

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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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

toggle

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.