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Three-Fruit Shortcakes Recipe

Three-Fruit Shortcakes Recipe

A pantry staple -biscuit mix- makes this dessert from Jean Komlos of Plymouth, Michigan, a snap. Liven it up with miniature chocolate chips and the summer's freshest berries and fruits.
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 1 cup biscuit/baking mix
  • 1/4 cup miniature semisweet chocolate chips
  • 1/3 cup 2% milk
  • 1/2 teaspoon sugar
  • 1 cup sliced fresh strawberries
  • 1 cup sliced peeled peaches
  • 1 cup fresh blueberries
  • 1 teaspoon lemon juice
  • 1 tablespoon confectioners' sugar
  • Whipped topping, optional

Directions

  • 1. In a small bowl, combine baking mix and chocolate chips; stir in milk until a soft dough forms. Drop by tablespoonfuls 2-in. apart onto a baking sheet coated with cooking spray. Sprinkle with sugar.
  • 2. Bake at 425° for 12-14 minutes or until golden brown. Remove to a wire rack to cool. Meanwhile, in a large bowl, combine fruits and lemon juice. Add confectioners' sugar; toss to coat.
  • 3. To assemble, split shortcakes in half. Place cake bottoms on dessert plates. Spoon fruit over bottom halves. Replace shortcake tops. Serve with whipped topping if desired. Yield: 4 servings.

Nutritional Facts

1 shortcake with 3/4 cup fruit (calculated without whipped topping) equals 245 calories, 8 g fat (3 g saturated fat), 2 mg cholesterol, 390 mg sodium, 42 g carbohydrate, 4 g fiber, 4 g protein.

Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.