Three-Fruit Shortcakes Recipe

Three-Fruit Shortcakes Recipe
Three-Fruit Shortcakes Recipe photo by Taste of Home
Publisher Photo

Three-Fruit Shortcakes Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

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.
In another large bowl, combine fruits and lemon juice. Add confectioners' sugar; toss to coat. Split shortcakes horizontally in half; spoon fruit over bottom halves. Replace tops. Serve with whipped topping if desired. Yield: 4 servings.
Originally published as Three-Fruit Shortcakes in Cooking for 2 Summer 2008, p43

Nutritional Facts

1 shortcake with 3/4 cup fruit (calculated without whipped topping): 245 calories, 8g fat (3g saturated fat), 2mg cholesterol, 390mg sodium, 42g carbohydrate (19g sugars, 4g fiber), 4g protein.

  • 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
  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. Bake at 425° for 12-14 minutes or until golden brown. Remove to a wire rack to cool.
  2. In another large bowl, combine fruits and lemon juice. Add confectioners' sugar; toss to coat. Split shortcakes horizontally in half; spoon fruit over bottom halves. Replace tops. Serve with whipped topping if desired. Yield: 4 servings.
Originally published as Three-Fruit Shortcakes in Cooking for 2 Summer 2008, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forThree-Fruit Shortcakes

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review