Valentine's Day Recipes
White Chocolate Shortcakes with Raspberries
Roll out and bake up these tempting white chocolate shortcakes, then fill and top them with sweet red raspberries.
Prep: 10 min | Bake: 10 min | Yield: 7 servings
Ingredients
- 4 cups raspberries or sliced strawberries
- 1/4 cup granulated sugar
- 2 1/3 cups Original Bisquick mix
- 1/2 cup milk
- 3 tablespoons granulated sugar
- 2 tablespoons butter, melted
- 2 ounces white baking bars (white chocolate), finely chopped
Instructions
- Heat oven to 425 degrees F. Toss raspberries and 1/4 cup sugar. Let stand for 10 minutes.
- Meanwhile, 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.
- Bake for 8 to 10 minutes or until golden brown.
- Fill and top shortcakes with raspberries.
Notes
For a special touch, cut the shortcake dough with cookie cutters in fun shapes, such as stars, flowers or crescent moons. If you like, top the shortcakes with whipped cream.
Dip the cookie cutter into Bisquick to reduce sticking.
Nutrition
Per serving: Calories 310 (Calories from Fat 110 ); Total Fat 12g (Saturated Fat 4g); Cholesterol 5mg; Sodium 620mg; Total Carbohydrate 51g (Dietary Fiber 5g); Protein 4g
Percent Daily Value*: Vitamin A 4%; Vitamin C 14%; Calcium 12%; Iron 8% (based on a 2,000 calorie diet)
Attribution
Recipe and photo used with permission from:
Betty Crocker Kitchens