RASPBERRY-BLUEBERRY SHORTCAKES
Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 400°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
- To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.
Nutrition Facts : Calories 275, Carbohydrate 45 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg
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haitham sabry
[email protected]Disappointed. The shortcakes were dry and the fruit filling was bland. I followed the recipe exactly, so I'm not sure what went wrong.
Marian Antonescu
[email protected]These shortcakes were amazing! I made them for a party and they were a huge hit. Everyone loved them. The biscuits were so fluffy and the fruit filling was delicious. I will definitely be making these again!
kwadoski
[email protected]Not a fan. The shortcakes were dry and crumbly, and the fruit filling was too tart for my taste. I also found the whipped cream to be too heavy. Overall, I was disappointed with this recipe.
Mizanmia Mizanmia
[email protected]Easy to make and delicious! The shortcakes were light and fluffy, and the fruit filling was bursting with flavor. I used fresh raspberries and blueberries from my garden, and they were perfect. I will definitely be making these again!
Wasim Darvesh
[email protected]These raspberry blueberry shortcakes were a delightful summer treat! The biscuits were fluffy and flavorful, and the fruit filling was perfectly sweet and tart. I loved the addition of the whipped cream, which added a creamy richness to the dessert.