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White Chocolate Shortcakes with Raspberries

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Betty Crocker Kitchens
Updated Oct 8, 2024
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Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.

White Chocolate Shortcakes with Raspberries

  • Prep Time 10 min
  • Total 30 min
  • Servings 7
  • Ingredients 7
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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

Instructions

  • Step 
    1
    Heat oven to 425°F. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
  • Step 
    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.
  • Step 
    3
    Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.

Nutrition

310 Calories
12 g Total Fat
4 g Protein
51 g Total Carbohydrate

Nutrition Facts

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

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