Three-Fruit Shortcakes Recipe

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

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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. 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.
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.
  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.
Originally published as Three-Fruit Shortcakes in Cooking for 2 Summer 2008, p43

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