Raspberry-Blueberry Shortcakes

Raspberry-Blueberry Shortcakes

Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.

Prep Time



Total Time






cup sugar
teaspoons cornstarch
cup water
cups fresh or frozen blueberries
tablespoon lemon juice
cups raspberries
sheet frozen puff pastry (from 17.3-ounce package)
pint (2 cups) lemon sherbet or sorbet
  1. In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
  2. Heat oven to 400ºF. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
  3. To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.
Makes 8 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Thaw the frozen puff pastry on the counter about 15 minutes. The pastry should be chilled but still pliable when you're ready to work with it. If the pastry gets too warm, the butter layers will flatten and the pastry won't puff as high when it bakes.
Store raspberries and blueberries in their original container or spread out in a dish or pan lined with paper towels. Raspberries are very fragile. Plan to use them within a day or so to avoid moldy berries.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 275
    • (Calories from Fat 100),
  • Total Fat 11g
    • (Saturated Fat 4g,),
  • Cholesterol 35mg;
  • Sodium 90mg;
  • Total Carbohydrate 45g
    • (Dietary Fiber 4g,
  • Protein 3g;
Percent Daily Value*:
    • 1 Starch;
    • 2 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 0 High-Fat Meat;
    • 2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.