White Chocolate Shortcakes with Raspberries

Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.

  • Prep Time 10 min
  • Total Time 30 min
  • Servings 0

Ingredients

4
cups raspberries or sliced strawberries
1/4
cup sugar
2 1/3
cups Original Bisquick™ mix
1/2
cup milk
3
tablespoons sugar
2
tablespoons butter or margarine, melted
2
ounces white baking bars (white chocolate), finely chopped

  • 1 Heat oven to 425ºF. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
  • 2 Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.
  • 3 Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.

Expert Tips

For a special touch, cut the shortcake dough with cookie cutters in fun shapes, such as stars, flowers or crescent moons. If you like, top the shortcakes with whipped cream.

Dip the cookie cutter in Bisquick to reduce sticking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
310
(
Calories from Fat
110 ),
% Daily Value
Total Fat
12 g
12 %
(Saturated Fat
4 g,
4 %
),
Cholesterol
5 mg
5 %;
Sodium
620 mg
620 %;
Total Carbohydrate
51 g
51 %
(Dietary Fiber
5 g
5 %
),
Protein
4 g
4 %
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
14%;
Calcium
12%;
Iron
8%;
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.