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Doughnut Lovers’ Berry Shortcakes

Prep 15 min
Total 30 min
Ingredients 6
Servings 5

A classic spring dessert gets a fun twist when the shortcakes are replaced with sugary baked doughnuts made out of Pillsbury® biscuits. MORE+ LESS-

By Pillsbury Kitchens

February 15, 2013

Ingredients

pint (2 cups) strawberries, sliced

cup blackberries or blueberries

1/2

cup sugar

can (7.5 oz) Pillsbury™ refrigerated buttermilk biscuits

tablespoons butter or margarine, melted

1/2

cup whipping cream

Steps

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1

Heat oven to 375°F. In large bowl, mix strawberries, blackberries and 1/4 cup of the sugar; set aside.
2

Separate dough into 10 biscuits; press or roll to form 2 1/2-inch rounds. With 1-inch round cutter, cut hole in center of each round. Dip all sides of biscuits and centers into melted butter, then into remaining 1/4 cup sugar. Place on ungreased cookie sheet.
3

Bake 12 to 14 minutes or until golden brown. Meanwhile, in small bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
4

To serve, place 1 warm doughnut on each of 5 serving plates; fill with berries and whipped cream. Top with remaining doughnuts.

Expert Tips

Garnish with a toothpick speared with berries and doughnut holes.
Get creative with your fruit filling. Try raspberry, kiwifruit or even blueberry-peach.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 160

% Daily Value

Total Fat: 17g; 27%
Saturated Fat 10g 49% Trans Fat 1/2g
Cholesterol: 50mg; 17%
Sodium: 450mg; 19%
Potassium: 170mg; 5%
Total Carbohydrate: 50g; 17%
Dietary Fiber 3g 14% Sugars 25g
Protein: 4g

% Daily Value*:

Vitamin A: 15%; 15%
Vitamin C: 40%; 40%
Calcium: 4%; 4%
Iron: 8%; 8%

Exchanges:

1 1/2 Starch; 1/2 Fruit; 1 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; 3 Fat;