Biscuit Berry Shortcakes
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Biscuit Berry Shortcakes
Biscuit Berry Shortcakes

The classic American dessert layers a flaky biscuit sprinkled with sugar with berries and plenty of sweet whipped cream.

Servings: 24 servings (1 serving = 1 shortcake)
Shortcakes
INGREDIENT
WEIGHT
MEASURE
Pillsbury™ Southern Style Frozen Baked Biscuit, 2 oz (06285)
3 lb
24 each
Water, cool approx. 72°F
4 oz
1/2 cup
Coarse sugar
4 oz
1/2 cup
Filling
INGREDIENT
WEIGHT
MEASURE
Heavy cream
2 lb 4.00 oz
4 1/2 cups
Powdered sugar
2 oz
1/2 cup
Assembly
INGREDIENT
WEIGHT
MEASURE
Strawberries, fresh, sliced
12 oz
2 cups
Blueberries, fresh
12 oz
2 cups
Shortcakes
  1. Thaw biscuit dough, covered, either at room temperature 15-30 minutes or refrigerated overnight.
  2. Brush tops of biscuits with water; dip into coarse sugar.
  3. Bake as directed below until flaky.
BAKE:
TEMP
TIME
Convection Oven*
325°F
5-7 minutes
Standard Oven
350°F
8-10 minutes
*Rotate pans baked in convection oven one-half turn (180°) after 3 minutes of baking.
Filling
  1. Beat heavy cream in mixer bowl fitted with whisk attachment, on high speed until stiff peaks form, approx. 3 minutes.
  2. Add powdered sugar; mix on low speed until combined, approx. 30 seconds.
  3. Refrigerate until needed for Assembly.
Assembly
  1. Split baked biscuits in half horizontally; spoon 1 oz Filling onto bottom half.
  2. Combine sliced strawberries and blueberries in small bowl; add 1 oz berries per biscuit.
  3. Add 0.5 oz more Filling and top with remaining biscuit; serve immediately.
 
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Nutrition Information

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Serving Size:
1 shortcake
Calories
370
Calories from Fat
210
% Daily Value
Total Fat
24g
37%
Saturated Fat
11g
55%
Trans Fat
5g
Cholesterol
50mg
16%
Sodium
560mg
23%
Total Carbohydrate
35g
12%
Dietary Fiber
1g
5%
Sugars
12g
Protein
4g
Vitamin A
8%
8%
Vitamin C
15%
15%
Calcium
4%
4%
Iron
8%
8%
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are calculated using the weights of ingredients.

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