Three-Berry Shortcakes

Enjoy the berries of summer with a creamy brown sugar topping in this tempting shortcake dessert everyone will love!

Prep Time: 15 min
Total Time: 1 hour 27 min
Makes: 6 servings

(31 ratings)

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1	pint strawberry, sliced
1	cup raspberries or 1 package (10 ounces) frozen raspberries, thawed and drained
1	cup fresh or frozen (thawed and drained) blueberries
1/3	cup granulated sugar
2 1/3	cups Original Bisquick® mix
1/2	cup milk
3	tablespoons granulated sugar
3	tablespoons butter or margarine, melted
3/4	cup sour cream
2	tablespoons packed brown sugar

1.	Sprinkle fruit with 1/3 cup granulated sugar; let stand 1 hour.
2.	Heat oven to 425ºF.
3.	Stir Bisquick mix, milk, 3 tablespoons granulated sugar and the butter until soft dough forms. Turn dough onto surface dusted with Bisquick mix. Knead 8 to 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch cutter.
4.	Bake on ungreased cookie sheet 10 to 12 minutes or until golden brown.
5.	Mix sour cream and brown sugar. Split shortcakes; spoon fruit between halves and over tops. Top with sour cream mixture.
High Altitude (3500-6500 ft) Heat oven to 450ºF. Decrease the 3 tablespoons granulated sugar to 1 tablespoon.

Did You Know...

Because shortcakes contain a lot of sugar, they'll typically have a dark bottom crust.

How-To

To measure Bisquick mix, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula.

Nutrition Information:

1 Serving: Calories 425 (Calories from Fat 180 ); Total Fat 19 g (Saturated Fat 7 g); Cholesterol 20 mg; Sodium 750 mg; Total Carbohydrate 62 g (Dietary Fiber 4 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 66 %; Calcium 14 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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