This fruity shortcake recipe made with Gold Medal® all-purpose flour is an anytime dessert.
Mango Raspberry Shortcakes
- Prep Time 15 min
- Total 1 hr 15 min
- Servings 9
- Ingredients 10
Ingredients
- 3 eggs
- 3/4 cup sugar
- 1 cup plus 2 tablespoons Gold Medal™ all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/3 cup hot water
- 1 teaspoon vanilla
- 4 1/2 cups mango sorbet*
- 1 1/2 cups sweetened whipped cream, if desired
- 4 1/2 cups raspberries
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 350°. Grease bottom and sides of square pan, 9x9x2 inches, with shortening; lightly flour.
-
Step2Beat eggs in small bowl with electric mixer on high speed until very thick and lemon colored. Gradually beat in sugar on medium speed. Beat in flour, baking powder and salt on low speed. Gradually beat in water and vanilla on low speed. Pour into pan.
-
Step3Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely. For 9 servings, cut shortcake into 3 rows by 3 rows. Split shortcakes; fill with sorbet. Top with whipped cream and raspberries.
Nutrition
270
Calories
4g
Total Fat
5g
Protein
59g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 270
- Calories from Fat
- 35
- Total Fat
- 4g
- Saturated Fat
- 1g
- Cholesterol
- 75mg
- Sodium
- 260mg
- Total Carbohydrate
- 59g
- Dietary Fiber
- 5g
- Protein
- 5g
% Daily Value*:
- Iron
- 8%
- 8%
Exchanges:
2 Starch; 2 Fruit;Tips from the Betty Crocker Kitchens
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