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Mango Raspberry Shortcakes

 1 Ratings
1 Comments
  • Prep Time 15 min
  • Total Time 1 hr 15 min
  • Servings 9
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This fruity shortcake recipe made with Gold Medal® all-purpose flour is an anytime dessert.

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

  • 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.

Expert Tips

*Orange sherbet can be substituted for the mango sorbet.

Nutrition Information

NUTRITION INFORMATION PER SERVING

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

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