Berry Shortcake Stars

 

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.