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Three-Fruit Shortcakes

 Three-Fruit Shortcakes
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.
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • 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.
  • 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.

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Three-Fruit Shortcakes (continued)

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: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.