Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.
Raspberry-Blueberry Shortcakes
- Prep Time 30 min
- Total 2 hr 0 min
- Servings 8
- Ingredients 8
Ingredients
- 1/3 cup sugar
- 2 teaspoons cornstarch
- 1/3 cup water
- 2 cups fresh or frozen blueberries
- 1 tablespoon lemon juice
- 2 cups raspberries
- 1 sheet frozen puff pastry (from 17.3-ounce package)
- 1 pint (2 cups) lemon sherbet or sorbet
Instructions
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Step1In 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.
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Step2Heat 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.
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Step3To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.
Nutrition
275
Calories
11g
Total Fat
3g
Protein
45g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 275
- Calories from Fat
- 100
- Total Fat
- 11g
- 0%
- Saturated Fat
- 4g
- 0%
- Cholesterol
- 35mg
- 0%
- Sodium
- 90mg
- 0%
- Total Carbohydrate
- 45g
- 0%
- Dietary Fiber
- 4g
- 0%
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 2%
- 2%
- Vitamin C
- 24%
- 24%
- Calcium
- 4%
- 4%
- Iron
- 8%
- 8%
Exchanges:
1 Starch; 2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;Tips from the Betty Crocker Kitchens
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