Red, White and Blue Shortcake Stars
Celebrate with strawberry, blueberry and whipped cream shortcakes, family fun for patriotic holidays or any occasion.
by: Betty Crocker
Prep Time:15 min
Start to Finish:1 hr 25 min
1 1/2 quarts strawberries, sliced (6 cups)
1 1/2 cups granulated sugar
4 2/3 cups Original Bisquick® mix
1 cup milk
1/2 cup chopped dried cherries
6 tablespoons granulated sugar
6 tablespoons butter or margarine, melted
2 cups blueberries
3/4 cup whipping (heavy) cream
2 tablespoons granulated or powdered sugar
1. Mix strawberries and 1 1/2 cups sugar. Let stand 1 hour.
2. Heat oven to 425ºF. Mix Bisquick mix, milk, cherries, 6 tablespoons sugar and the butter until soft dough forms.
3. Gently smooth dough into ball on surface sprinkled lightly with Bisquick mix. Knead 10 times. Roll dough 1/2 inch thick. Cut with floured 3-inch star-shaped or round cutter. Place about 1 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes or until golden brown.
4. Stir blueberries into strawberries. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl with electric mixer on high speed until stiff. Split shortcakes in half. Fill and top with berries and whipped cream.
1 Serving: Calories 460 (Calories from Fat 160 ); Total Fat 18 g (Saturated Fat 6 g); Cholesterol 20 mg; Sodium 750 mg; Total Carbohydrate 72 g (Dietary Fiber 3 g); Protein 5 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 84 %; Calcium 12 %; Iron 10 % Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
Get a jump start on making shortcake! Before baking, cover and refrigerate the cut dough on the cookie sheet for up to 4 hours, or wrap and freeze for up to 48 hours.
Try fresh raspberries instead of strawberries, or ditch the red, white and blue theme and use blackberries, sliced peaches or even sliced plums!
Shortcakes contain a lot of sugar, so having a dark bottom crust is normal. Be sure to place the cookie sheet in the center of the oven to ensure even browning.