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Red, White and Blueberry Shortcakes

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By Pillsbury Kitchens
Updated Jul 17, 2018
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Traditional biscuit-based strawberry shortcake gets a patriotic twist with the addition of blueberries.

Red, White and Blueberry Shortcakes

  • Prep Time 30 min
  • Total 30 min
  • Ingredients 8
  • Servings 8
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Ingredients

Instructions

  • Step 
    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.
  • Step 
    2
    In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form.
  • Step 
    3
    To serve, split biscuits; place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream.

Nutrition

380 Calories
21g Total Fat
4g Protein
44g Total Carbohydrate
19g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Calories from Fat
190
Total Fat
21g
32%
Saturated Fat
13g
66%
Trans Fat
0g
Cholesterol
40mg
14%
Sodium
500mg
21%
Potassium
120mg
3%
Total Carbohydrate
44g
15%
Dietary Fiber
2g
9%
Sugars
19g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 1/2 Fruit; 1 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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