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Three-Berry Shortcakes

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Three-Berry Shortcakes
  • Prep 15 min
  • Total 1 hr 27 min
  • Servings 6
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Enjoy the berries of summer with a creamy brown sugar topping in this tempting shortcake dessert everyone will love!
Updated Jul 5, 2006

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

Steps

  • 1
    Sprinkle fruit with 1/3 cup granulated sugar; let stand 1 hour.
  • 2
    Heat oven to 425°F.
  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Because shortcakes contain a lot of sugar, they'll typically have a dark bottom crust.
  • tip 2
    To measure Bisquick mix, spoon it into a dry-ingredient measuring cup, then level the top with a metal spatula.

Nutrition

425 Calories, 19 g Total Fat, 5 g Protein, 62 g Total Carbohydrate

Nutrition Facts

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