RED, WHITE AND BLUEBERRY SHORTCAKES

 

  • Cooking Time:
  • Servings:
  • Preparation 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

Directions

  • 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.

Notes

Categories: Independence Day 
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