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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

Hide Images
  • 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.

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