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Red, White and Blueberry Shortcakes

Red, White and Blueberry Shortcakes
Prepared pound cake is topped strawberries and preserves for a delicious dessert perfect for Independence Day celebrations.
4 ServingsPrep Time: 20 min Cook Time: 10 min Ready In Time: 30 min

Ingredients

  • 1 cup heavy cream (1/2 pint)
  • 1 tbsp. powdered sugar
  • 1/2 cup Smucker's® Orchard's Finest™ Northwoods Blueberry Preserves
  • 1 tbsp. butter, melted
  • 8 slices prepared butter pound cake (3/4-inch thick)
  • 3 cups sliced fresh strawberries
  • 1/3 cup Smucker's® Orchard's Finest™ Pacific Mountain Strawberry Preserves

Directions

  • Beat heavy cream and powdered sugar until stiff. Blend in blueberry
  • preserves; refrigerate.
  • Spread butter lightly on both sides of pound cake slices. Heat grill
  • pan or nonstick skillet over medium heat. Grill cake slices in
  • batches until lightly browned on both sides, about 5 minutes; cool.
  • Stir together sliced strawberries and strawberry preserves. Cut pound
  • cake slices in half on a diagonal. Place 4 pieces of cake in the
  • center of a dessert plate in an overlapping fashion. Spoon
  • one-fourth of strawberry mixture down center. Dollop with blueberry
  • whipped cream. Garnish with decorative flag pick, if desired. Yield:
© Taste of Home 2013

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Red, White and Blueberry Shortcakes (continued)

Directions (continued)

  • 4 servings.
Nutrition Facts:Nutrition Information: Calories 652, Total Fat 37.2g, Saturated Fat 22.5g, Cholesterol 222mg, Sodium 283mg, Total Carbohydrate 79.2g, Dietary Fiber 2.8g, Protein 5.4g, Vitamin A 27%DV, Vitamin C 123%DV, Calcium 10%DV, Iron 14%DV
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013