Mango Raspberry Shortcakes

Mango Raspberry Shortcakes

This fruity shortcake recipe made with Gold Medal® all-purpose flour is an anytime dessert.

Prep Time

15

Minutes

Total Time

1:15

Hr:Mins

Makes

9

servings

3
eggs
3/4
cup sugar
1
cup plus 2 tablespoons Gold Medal® all-purpose flour
1 1/2
teaspoons baking powder
1/2
teaspoon salt
1/3
cup hot water
1
teaspoon vanilla
4 1/2
cups mango sorbet*
1 1/2
cups sweetened whipped cream, if desired
4 1/2
cups raspberries
  1. Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
  2. Beat eggs in small bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Beat in flour, baking powder and salt on low speed. Gradually beat in water and vanilla on low speed. Pour into pan.
  3. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. For 9 servings, cut shortcake into 3 rows by 3 rows. Split shortcakes; fill with sorbet. Top with whipped cream and raspberries.
Makes 9 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Substitution
*Orange sherbet can be substituted for the mango sorbet.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 270
    • (Calories from Fat 35),
  • Total Fat 4g
    • (Saturated Fat 1g,),
  • Cholesterol 75mg;
  • Sodium 260mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 5g,
  • Protein 5g;
Percent Daily Value*:
    Exchanges:
    • 2 Starch;
    • 2 Fruit;
    *Percent Daily Values are based on a 2,000 calorie diet.