With July 4th fast approaching, I wanted to post an all-American dessert recipe for those of you hosting friends or family for the holiday. This shortcake is the perfect quick, light and festive dessert. Growing up, my mom always made shortcake using the Bisquick recipe and when I was brainstorming an Independence-Day-themed dessert, this was the first thing to come to mind. I love fruity desserts, and berries and whipped cream are an unbeatable combination. The best part about this dessert? It comes together in less than 20 minutes. I think you’ll love the results!
Red, White & Blueberry ShortcakeSource: adapted from Bisquick
1 c strawberries, sliced
2 t powdered sugar
1 c Bisquick Heart Smart Baking Mix
2 T granulated sugar
1/3 c skim milk
1 c blueberries
Fat-free whipped topping (I used fat-free Reddi-Whip and calculated the recipe using a triple serving on each shortcake. This works out to be about 1/3 c whipped cream on each, which is a nice sized dollop)
1. Preheat the oven to 425.
2. In a small bowl, combine the sliced strawberries and the powdered sugar. Stir and set aside.
3. In a large bowl, combine the Bisquick mix, granulated sugar and milk and stir until dough is formed. Drop 4 equal spoonfuls onto an ungreased baking sheet, using all the dough.
4. Bake for 10-12 minutes until golden. Cut each shortcake in half horizontally. Top the bottom half of each shortcake with some strawberries and blueberries, cover with the top half of the shortcake and then spoon remaining berries over the top. Finish each shortcake with a spray/dollop of whipped topping.
Yields 4 servings. Weight Watchers Points Plus: 5 per serving