Red, White and Blueberry Shortcakes

Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries.

  • prep time 30 min
  • total time 30 min
  • ingredients 8
  • servings 8

Ingredients

1
can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
2
tablespoons butter or margarine, melted
4
to 5 tablespoons granulated sugar
1
cup whipping cream
2
tablespoons powdered sugar
1/4
teaspoon vanilla
1
pint (2 cups) fresh strawberries, sliced
1
pint (2 cups) fresh blueberries
  • 1 Heat oven to 375°F. Separate dough into 8 biscuits. Dip top and side of each in melted butter, then in granulated sugar. On ungreased cookie sheet, place 2 inches apart. Bake 13 to 17 minutes or until golden brown. Cool 5 minutes.
  • 2 In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
  • 3 To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    370
    (
    Calories from Fat
    180),
    % Daily Value
    Total Fat
    20g
    20%
    (Saturated Fat
    11g,
    11%
    Trans Fat
    3 1/2g
    3 1/2%
    ),
    Cholesterol
    40mg
    40%;
    Sodium
    630mg
    630%;
    Total Carbohydrate
    41g
    41%
    (Dietary Fiber
    2g
    2%
      Sugars
    18g
    18%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    8%;
    Vitamin C
    45%;
    Calcium
    6%;
    Iron
    10%;
    Exchanges:
    1 1/2 Starch; 1/2 Fruit; 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; 4 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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