Berry Shortcake Stars

Berry Shortcake Stars

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

Prep Time

20

Minutes

Total Time

32

Minutes

Makes

10

servings

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.
Makes 10 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Special Touch
Sweeten your stars by sprinkling them with a bit of coarse white decorating sugar or granulated sugar before baking.
Simplify
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:

1 Serving (1 serving)
  • Calories 475
    • (Calories from Fat 155 ),
  • Total Fat 17 g
    • (Saturated Fat 5 g,),
  • Cholesterol 10 mg;
  • Sodium 1120 mg;
  • Total Carbohydrate 76 g
    • (Dietary Fiber 5 g,
  • Protein 10 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.