More Great Recipes: Independence Day

Red, White And Blueberry Shortcakes


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

1 can (16.3 oz) Pillsbury® Grands!® Homestyle refrigerated shortcake biscuits or 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


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.


In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.


To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.


Pairs Well With


Notes

How cute and simple is that? Thanks, Kate!

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