- Calories 379
- Fat 20g
- Sat fat 8g
- Cholesterol 41mg
- Sodium 549mg
- Protein 5g
- Carbohydrate 49g
- Fiber 3g
Berry Shortcakes
John Kernick
Don’t be fooled if you think that photo looks like it holds the secret to a real shortcake biscuit recipe. We actually just use store-bought biscuits (or ones made from a mix) for this semi-homemade take on the summer classic. After all, fresh strawberries, blueberries, and raspberries, along with homemade whipped cream, are the real stars here. After soaking the fruit with a bit of sugar and whipping up cream and sugar, you’ll halve the biscuits, and use them to sandwich a mixture of fruit and cream. This is what long summer nights are made of. (And yes, we’re referring to the dessert and our little shortcut.)
How to Make It
Step 1
In a large bowl, toss the berries and ⅓ cup of the sugar. Let sit for at least 15 minutes (and up to 4 hours, refrigerated).
Step 2
In a medium bowl, beat the cream and the remaining 2 tablespoons of sugar until soft peaks form.
Step 3
Split the biscuits in half. Spoon the berries and whipped cream on the bottom halves and sandwich with the tops.
fleinfla
2010-08-08T04:33:21-04:00
I agree with Andrea and wimermaid.. IO have made shortcake from "scratch" in the same time I have made it from Bisquick.. even the Heart friendly Bisquick.. Most store bought taste like cardboard and are full of preservatives, etc.
Andrea618
2010-08-08T04:30:25-04:00
How can this nutritional information be trusted if it's unclear the biscuits are "store bought or made from a mix"?? I appreciate your simple recipes, but you dodged out on this one. Suggestion: The shortcake recipe on "Bisquick" is simple enough to qualify and much more delicious than anything store bought.
wimermaid
2010-08-07T12:53:40-04:00
Duh - Come on Real Simple - how tough is it to make a short cake. This is so Sandra Lee.
Pam2244
2010-08-07T09:32:28-04:00
Recipe is luscious. As a diabetic, type II, I would love to see grams of sugar among nutritional data for recipes. Sugar content can often be reduced by half without hurting recipes like this one and will actually enhance the true flavors of the already naturally sweet fruit. And a tiny bit of vanilla added to heavy cream will easily replace sugar since cream already has sugar in it naturally.
Yum,
Pam Sloane
