| 4 | cups Gold Medal® all-purpose flour |
| 1/4 | cup sugar |
| 2 | tablespoons baking powder |
| 2 | teaspoons salt |
| 2/3 | cup shortening |
| 1 1/2 | cups milk |
| 2 | packages (4-serving size each) vanilla instant pudding and pie filling mix |
| 4 | cups milk |
| 4 | cups raspberries |
| 1 | cup blueberries |
| 1. | Heat oven to 450ºF. Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 1/2 cups milk just until blended. |
| 2. | Place dough on lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll dough 1/2 inch thick. Cut into 10 stars with floured 3-inch star-shaped cutter. Place about 1 inch apart on ungreased cookie sheet. |
| 3. | Bake 10 to 12 minutes or until golden brown. Make pudding mix as directed on package for pudding, using 4 cups milk. Split warm shortcakes. Fill and top shortcakes with pudding, raspberries and blueberries. |
|
| Sweeten your stars by sprinkling them with a bit of coarse white decorating sugar or granulated sugar before baking. |
|
| You can also make the shortcake dough in a food processor. Follow step 1 directions using a food processor fitted with a plastic blade and pulse just until ingredients are thoroughly combined. Place dough on a lightly floured surface and roll out as directed. |
Nutrition Information:
475 ( 155 ); 17 g ( 5 g); 10 mg; 1120 mg; 76 g ( 5 g); 10 g 6 %; 26 %; 34 %; 16 %