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Mango Raspberry Shortcakes
cup plus 2 tablespoons Gold Medal™ all-purpose flour
teaspoons baking powder
cup hot water
cups mango sorbet*
cups sweetened whipped cream, if desired
Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
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.
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.
*Orange sherbet can be substituted for the mango sorbet.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
2 Starch; 2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.
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