red-white-and-blue-shortcakes
//images.ctfassets.net/fk5croonv4b3/41JI2KjJX62U0cJ4C5WxI4/7ab0c5d942af6db5f4b7bac963628a16/Red__White_and_Blue_Shortcakes.jpeg
Red, White and Blue Shortcakes
recipe

Red, White and Blue Shortcakes

Red, White and Blue Shortcakes
  • Prep Time

    15 minutes
  • Serving Size

    8 servings

Ingredients

  • Shortcakes
  • All-purpose baking mix2 1/3 cups
  • Craisins® Original Dried Cranberries1 cup
  • Milk1/2 cup
  • Sugar3 tablespoons
  • Butter or margarine3 tablespoons
  • Fruit filling
  • Whole Berry Cranberry Sauce1 can
  • Sliced fresh strawberries2 cups
  • Fresh blueberries1 cup
  • Fresh lemon juice2 teaspoons
  • Topping
  • Whipped cream
  • Craisins® Original Dried Cranberries front image.

    Featured Product

    Craisins® Original Dried Cranberries

  • Featured Product

    Whole Berry Cranberry Sauce

Steps

Preheat oven to 425°F. Mix baking mix and dried cranberries. Prepare shortcakes as directed on package for a drop biscuit. Drop by spoonful, forming 8 shortcakes, onto ungreased baking sheet. Bake for 10 to 12 minutes or until golden brown. Cool 10 minutes on a wire rack. Meanwhile, combine all filling ingredients in medium bowl, mixing well. Slice shortcakes in half horizontally. Place bottom halves on individual plates; top with 1/2 cup fruit mixture for each shortcake. Place shortcake tops on fruit. Top with whipped cream. Garnish with lemon rind, if desired. Makes 8 servings. Per Serving: Cal. 487 (24%DV), Fat Cal. 189, Pro. 4g (8%DV), Carb. 70g (23%DV), Fat 21g (33%DV), Chol. 54mg (18%DV), Sod. 493mg (21%DV), Vit. A 180RE (12%DV), Vit. C 24mg (40%DV), Vit. E 1mg (6%DV), Calcium 80mg (8%DV), Iron 1mg (7%DV), Folate 47Ug (12%DV), Zinc <1mg (2%DV), Pot. 167mg (5%DV), Dietary Exchange: Fruit 2.5, Starch 2, Fat 4