White Chocolate Shortcakes with Raspberries

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

By Betty Crocker Kitchens

July 5, 2006

cups raspberries or sliced strawberries

1/4

cup sugar

2 1/3

cups Original Bisquick™ mix

1/2

cup milk

tablespoons sugar

tablespoons butter or margarine, melted

ounces white baking bars (white chocolate), finely chopped

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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.

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.