Mango Raspberry Shortcakes

  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 9

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

*Orange sherbet can be substituted for the mango sorbet.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
270
Calories from Fat
35
% Daily Value
Total Fat
4g
Saturated Fat
1g
Cholesterol
75mg
Sodium
260mg
Total Carbohydrate
59g
Dietary Fiber
5g
Protein
5g
% Daily Value*:
Iron
8%
8%
Exchanges:
2 Starch; 2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.