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Razzle-Dazzle Berry Shortcake

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Razzle-Dazzle Berry Shortcake
  • Prep 10 min
  • Total 10 min
  • Ingredients 5
  • Servings 6
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Quick dessert recipe? Two steps and ten minutes is all that you require to make this delicious three berry shortcake using prepared pound cake and pie filling
Updated Jan 9, 2012

Ingredients

  • 1 1/2 cups raspberry pie filling (from 21-oz can)
  • 1 cup sliced fresh strawberries
  • 3/4 cup fresh blueberries
  • 6 slices (about 3/4 inch thick) angel food or pound cake (3x2 1/2 inches)
  • 3/4 cup whipped cream topping (from 7-oz can)

Steps

  • 1
    In medium bowl, mix pie filling, strawberries and blueberries.
  • 2
    Cut each cake slice diagonally in half to make 2 triangles. Arrange 2 triangles on each of 6 serving plates. Top with fruit mixture and whipped cream.

Tips from the Pillsbury Kitchens

  • tip 1
    Sprinkle shaved or grated chocolate over the top of each serving.

Nutrition Information

370 Calories, 2g Total Fat, 4g Protein, 84g Total Carbohydrate, 62g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
370
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
310mg
13%
Potassium
210mg
6%
Total Carbohydrate
84g
28%
Dietary Fiber
2g
8%
Sugars
62g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
40%
40%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 1/2 Starch; 1 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
5 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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