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Berry Shortcake Stars

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Berry Shortcake Stars
  • Prep 20 min
  • Total 32 min
  • Servings 10
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This red, white and blue patriotic dessert may outshine the fireworks at your July 4th get-together!
Updated Sep 30, 2006

Ingredients

  • 4 cups Gold Medal™ all-purpose flour
  • 1/4 cup sugar
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 2/3 cup shortening
  • 1 1/2 cups milk
  • 2 packages (4-serving size each) vanilla instant pudding and pie filling mix
  • 4 cups milk
  • 4 cups raspberries
  • 1 cup blueberries
Make With
Make With
Gold Medal Flour

Steps

  • 1
    Heat oven to 450°F. Mix flour, sugar, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in 1 1/2 cups milk just until blended.
  • 2
    Place dough on lightly floured surface. Gently smooth into a ball. Knead 20 to 25 times. Roll dough 1/2 inch thick. Cut into 10 stars with floured 3-inch star-shaped cutter. Place about 1 inch apart on ungreased cookie sheet.
  • 3
    Bake 10 to 12 minutes or until golden brown. Make pudding mix as directed on package for pudding, using 4 cups milk. Split warm shortcakes. Fill and top shortcakes with pudding, raspberries and blueberries.

Tips from the Betty Crocker Kitchens

  • tip 1
    Sweeten your stars by sprinkling them with a bit of coarse white decorating sugar or granulated sugar before baking.
  • tip 2
    You can also make the shortcake dough in a food processor. Follow step 1 directions using a food processor fitted with a plastic blade and pulse just until ingredients are thoroughly combined. Place dough on a lightly floured surface and roll out as directed.

Nutrition

475 Calories, 17 g Total Fat, 10 g Protein, 76 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 serving
Calories
475
Calories from Fat
155
Total Fat
17 g
Saturated Fat
5 g
Cholesterol
10 mg
Sodium
1120 mg
Potassium
350 mg
Total Carbohydrate
76 g
Dietary Fiber
5 g
Protein
10 g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
26%
26%
Calcium
34%
34%
Iron
16%
16%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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