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White Chocolate Shortcakes with Raspberries

Prep 10 min
Total 30 min
Servings 0

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

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

Steps

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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 Facts

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 110

% Daily Value

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.

© 2017 ®/TM General Mills All Rights Reserved

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