Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.
White Chocolate Shortcakes with Raspberries
- Prep Time 10 min
- Total 30 min
- Servings 7
- Ingredients 7
Ingredients
- 4 cups raspberries or sliced strawberries
- 1/4 cup sugar
- 2 1/3 cups Original Bisquick™ mix
- 1/2 cup milk
- 3 tablespoons sugar
- 2 tablespoons butter or margarine, melted
- 2 ounces white baking bars (white chocolate), finely chopped
Instructions
-
Step1Heat oven to 425°F. Toss raspberries and 1/4 cup sugar. Let stand 10 minutes.
-
Step2Meanwhile, stir together remaining ingredients until soft dough forms. Turn dough onto surface dusted with Bisquick. Knead 10 times. Roll 1/2 inch thick. Cut with 3-inch cutter. Place about 2 inches apart on ungreased cookie sheet.
-
Step3Bake 8 to 10 minutes or until golden brown. Fill and top shortcakes with raspberries.
Nutrition
310
Calories
12 g
Total Fat
4 g
Protein
51 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 310
- Calories from Fat
- 110
- Total Fat
- 12 g
- Saturated Fat
- 4 g
- Cholesterol
- 5 mg
- Sodium
- 620 mg
- Potassium
- 210 mg
- Total Carbohydrate
- 51 g
- Dietary Fiber
- 5 g
- Protein
- 4 g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 14%
- 14%
- Calcium
- 12%
- 12%
- Iron
- 8%
- 8%
Exchanges:
Tips from the Betty Crocker Kitchens
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