Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries.
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1
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can (16.3 oz) Pillsbury™ Grands!™ Homestyle refrigerated buttermilk biscuits (8 biscuits)
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2
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tablespoons butter or margarine, melted
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4
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to 5 tablespoons granulated sugar
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1
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cup whipping cream
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2
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tablespoons powdered sugar
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1/4
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teaspoon vanilla
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1
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pint (2 cups) fresh strawberries, sliced
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1
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pint (2 cups) fresh blueberries
Steps
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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.
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2
In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
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3
To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.
-
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.
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3
To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories
- 370
- Calories from Fat
- 180
% Daily Value
- Total Fat
- 20g
- 31%
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- Saturated Fat
- 11g
- 53%
- Trans Fat
- 3 1/2g
- Cholesterol
- 40mg
- 14%
- Sodium
- 630mg
- 26%
- Potassium
- 200mg
- 6%
- Total Carbohydrate
- 41g
- 14%
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- Dietary Fiber
- 2g
- 9%
- Sugars
- 18g
- Protein
- 5g
- Vitamin A
- 8%
- 8%
- Vitamin C
- 45%
- 45%
- Calcium
- 6%
- 6%
- Iron
- 10%
- 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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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