Berry Shortcake Stars

This red, white and blue patriotic dessert may outshine the fireworks at your July 4th get-together!

  • Prep Time 20 min
  • Total Time 32 min
  • Servings 10

Ingredients

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
475
(
Calories from Fat
155 ),
% Daily Value
Total Fat
17 g
17 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
10 mg
10 %;
Sodium
1120 mg
1120 %;
Total Carbohydrate
76 g
76 %
(Dietary Fiber
5 g
5 %
),
Protein
10 g
10 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
26%;
Calcium
34%;
Iron
16%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.