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 hr 27 min
  • Servings 6

Ingredients

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.

Expert Tips

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

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

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