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Raspberry-Blueberry Shortcakes

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By Betty Crocker Kitchens
Updated Jun 11, 2009
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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
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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

  • Step 
    1
    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.
  • Step 
    2
    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.
  • Step 
    3
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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