Red, White & Blueberry Shortcakes
Pillsbury
Pillsbury
Recipe - Lyndale Liquor
Red, White & Blueberry Shortcakes
Prep Time15 Minutes
Servings8
Cook Time20 Minutes
Ingredients
1 can (16.3 oz) refrigerated Pillsburyâ„¢ Grands!â„¢ Southern Homestyle Buttermilk Biscuits (8 Count)
2 tablespoons butter, 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.
15 minutes
Prep Time
20 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
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.