Raspberry Shortcakes Recipe

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Raspberry Shortcakes Recipe

The cherries are ripening faster than I can pick them and now the raspberries are ripening. I love strawberry shortcake but I like raspberry shortcake even better. To make this shortcake I used a mixture of purple and red raspberries and prepared the shortcake from Bisquick mix; absolutely delicious.

I you have fresh raspberries available give this Raspberry Shortcakes Recipe a try; it’s delicious. Adapted from Betty Crocker Bisquick.


Raspberry Shortcakes Recipe
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dessert
Serves: Makes 6
Ingredients
  • 4 cups raspberries
  • ¼ cup sugar plus 3 tablespoons
  • 1⅓ cups Original Bisquick Mix
  • ½ cup milk
  • 3 tablespoons butter or margarine (melted)
  • 1 cup whipping cream
Instructions
  1. Preheat oven to 425. In a medium size bowl mix berries and sugar together, and set aside in the refrigerator.
  2. In another medium size bowl mix together the Bisquick, milk, 3 tablespoons of sugar and the melted butter until a dough forms. Drop dough using a spoon onto a lightly sprayed cookie sheet. (I used a jumbo muffin tin for this)
  3. Bake 10-12 minutes or until golden brown.
  4. While the biscuits are cooling, in a small bowl using an electric mixer, beat the whipping cream until peaks form.
  5. Slice the biscuits while still warm, fill with raspberry mixture and whip cream. Top with more whip cream and berries.

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