Ingredients for Easy Red White And Blueberry Shortcakes
- Ready To Bake Refrigerated Buttermilk Flaky Biscuits
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 1/4 cup granulated sugar
- Cool Whip
- 1/2 cup sliced fresh strawberries
- Blueberries
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How to Make Easy Red White And Blueberry Shortcakes
- Preheat oven to 400°F (200°C).
- Separate refrigerated biscuits. Melt 4 tablespoons of butter. Dip the top and sides of each biscuit into the melted butter, then roll in 1/4 cup granulated sugar.
- Place biscuits on a greased baking sheet. Bake for 10-12 minutes, or until golden brown.
- Remove from oven and let cool slightly. Once cooled, carefully split each biscuit in half horizontally.
- On the bottom half of each biscuit, layer 2 tablespoons of whipped cream, followed by 1/4 cup of fresh blueberries and 1 tablespoon of sliced strawberries.
- Top with the other half of the biscuit. Serve immediately for warm, gooey goodness, or refrigerate until serving.
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
42g
Fat
21g
Carbs
8g