Sunday, June 9, 2013

Raspberry (Shortcut) Shortcake

A very simple summer dessert...perfect for a lazy Sunday afternoon. 

This RASPBERRY SHORTCAKE saves a few steps steps by using  with BISQUICK. Still delicious, just without the fuss.

 Preheat oven to 450 degrees


Rinse/drain a container of raspberries and sprinkle with sugar to suit your taste. (about 2-3 T.) Set aside to soak up the goodness!

Combine 2 1/3 cups Bisquick, with 3 Tbs. sugar. Add 1/2 cup milk (I used vanilla almond milk) and 3 Tbs.melted butter. Stir with a fork to a soft dough. Mix vigorously 20 strokes. Spread into a greased 8 " round pan. Bake 15-17 minutes till done. Top with fruit and whipped cream. * You can use Cool Whip but whipped heavy cream is ALWAYS better, only needing a little bit of sugar added. 

Best served warm. 

*Note:  Raspberries and/or Strawberries can be used in this recipe, however, I always recommend purchasing ORGANIC berries.  Pesticides are nearly impossible to wash off of berries such as these. I bought organic berries on sale and they were no higher than the regular berries, but sans the pesticides.


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